On Tue, 09 May 2006 07:07:33 +0000, Ophelia wrote:


"Old Rocker" wrote in message
news
Some years ago (around 1995 I think) I got a leaflet with a bottle of
Sarson's vinegar that gave various chutney recipes. One of those was a
recipe for Christmas Chutney, but it was a different one to that published
by Sarson's in their booklet "Perfect Pickles". I've written to
Nestlé/Crosse & Blackwell/Sarson for details but they have not replied.
I've checked Henry Sarson's book "Home Pickling" in the 1943, 1947, and
1949 editions, and it isn't listed there!

Can anyone in the UK help me get the recipe - or anyone abroad who might
have the leaflet? Thanks in advance!

I am afraid I can't help, but if you ever do source it I would love a copy
of the recipe

O

Hi Ophelia!! Well I'm still looking but here's another recipe for
Christmas Chutney you might like, which comes from Sara Ridgley's book
"Simply Pickles". Last year I made this substituting home made Tea Wine
for the Sherry, but the choice is yours!

INGREDIENTS

250g (8oz) Sultanas
250g (8oz) Raisins
125g (4oz) Dried Apricots
125g (4oz) Chopped dates
600ml (1 pint) Cream Sherry (as I said, I used a bottle of Tea Wine)
250g (8oz) Apples (chopped)
125g (4oz) Onions, chopped
1 can Crushed pineapple
Rind and juice of 1 orange
Juice of 1 Lemon
1 tsp Ground nutmeg
1 tsp Ground Cinammon
900ml(1½ pint) Malt vinegar
Salt
Pepper
500g (1lb) Muscovado sugar
50g (2oz) Black treacle
50g (2oz) Glacé cherries
50g (2oz) Crystallised ginger
300ml (½ pint) Water

METHOD

1. Soak sultanas, raisins, apricots, and dates in enough sherry or tea
wine to cover for 2 hours.

2. Spoon the drunken dried fruit into a large aluminium or stainless steel
pan with the apple, onions, pineapple, orange and lemon juice, the rest of
the sherry or wine, and the water.

3. Cook for 30 minutes then add the spices, vinegar, salt, pepper, sugar
and treacle.

4. Boil the mixture, then simmer, stirring well with a wooden spoon to
prevent sticking to the pan.

5. Cut up the rind of the orange and add it along with the cherries and
ginger.

6. Keep stirring until the mixture is glossy and "draws" when a spoon is
drawn across it.

7. Bottle in clean, warmed jars, and leave to cool. If you are going to
store it a wax disc on top of the chutney will help to prevent mould.
Either cap with a lid or cover with dampened cellophane when it it is
still hot.

8. When cool, wipe jars and label.

Makes around 7lb chutney.

UK members will be familiar with Delia Smith, and her own recipe for
Christmas Chutney can be found at:

http://www.deliaonline.com/recipes/c...y,1232,RC.html

Happy preserving!