Orange chutney

Yield: 1 batch

Measure Ingredient
4 larges Oranges
\N \N Juice of 1 orange
2 larges Cooking apples
4 ounces Stem ginger (in syrup)
2 tablespoons Currants
1 \N Fresh chilli; chopped
1 ounce Salt
\N \N Fresh ground black pepper
¾ pounds Soft brown sugar
½ \N Teacup honey
\N \N White wine, vinegar or cider to cover

Peel the oranges, remove the pith and pips, slice the flesh and finely chop the peel. Core and chop the apples. Drain and chop the ginger. Put the oranges, apples, orange juice, ginger, currants, chilli, salt and pepper into a saucepan. Cover and simmer until the oranges are tender. Add a bit more orange juice if it seems to be drying out. Add the sugar, honey and vinegar to cover the fruit. Mix well and boil *gently*, stirring occasionally until it thickens. It will take about an hour. Put into clean, warm jars and cap with plastic-lined lids.

Note: The authors say this is hot but not fiery and suggest serving it with cold poultry or soft white cheese or with cream cheese on brown bread.

from Edible Gifts by Claire Clifton and Martina Nicolls typed by Tiffany Hall-Graham

Submitted By TIFFANY HALL-GRAHAM On 02-19-95

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