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!

"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

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!

what's Tea Wine?

holy cow, that recipe sounds sweet!

curious Kathi


"Old Rocker" wrote in message
news
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!

Kathi Jones wrote:
what's Tea Wine?

Ditto

holy cow, that recipe sounds sweet!

I'd still BWB it.

B/

ohhhh lovely.. thank you)


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!

Kathi Jones wrote:
what's Tea Wine?

holy cow, that recipe sounds sweet!

curious Kathi


"Old Rocker" wrote in message
news
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!

I goggled Tea wine and got this recipie :-

Tea Wine
Ingredients
1 gallon tea (I usually use 16 tea bags per gallon)
0.5lb raisins
3lb sugar
2 lemons
yeast
Method

Dissolve the sugar in the tea. Chop the raisins, and add these to the
tea, along with the juice of the lemon. Pour the mixture into a clean
bucket and cover the bucket and leave to cool. Once it's at room
temperature, add a teaspoon of yeast to the bucket. Leave the mixture
for a week, stirring daily. Strain the liquid to remove the raisins,
and pour into demijohns, sealing with a fermentation lock. Leave this
until fermentation has stopped, then bottle it. The wine is usually
ready to drink after a further 2 months.

I think I will stick with a nice Yarra Valley Pinot Noir :-)

On Tue, 09 May 2006 17:47:36 -0400, Kathi Jones wrote:

what's Tea Wine?

holy cow, that recipe sounds sweet!

curious Kathi

Wine made with tea )

The tannin in it draws out the flavour from minced raisins. I haven't
posted the recipe here, as I'm aware this isn't a winemaking newsgroup,
but if I'm allowed.....

On Wed, 10 May 2006 22:58:45 -0700, GreenieLeBrun wrote:


I think I will stick with a nice Yarra Valley Pinot Noir :-)

I'll have you know my tea wine has won First and Second Prizes at the
local Flower and Vegetable Show! I've got a bottle of tea wine and
another of parsnip wine to enter this year in July!

Seriously, that's not the recipe I use, and after the first fermentation
in the demijohn, rack the wine into another demijohn to stand and add
finings (I use isinglass). This will make the wine clear and bright. It
should look like tawny sherry when this is done.

I'd bottle it and leave it for at least three months, most likely six
months. For showing, wine should be in a standard clear wine bottle with
the wine three quarters of an inch below the base of the cork.

Its easy to make with readily available ingredients, though I'm just
starting to make my Christmas wines, Christmas Puddings and Chutneys.
Around October I shall be brewing my beer (we generally have about 40
gallons kegged - Bitter [20 gallons], Stout [10 gallons], Lager [5
gallons], plus about 5 gallons of Small Beer) Some of this goes into the
cooking - you can't make Christmas Cake without Stout - and some goes into
the Wassail Bowl for the Carol Singers if they don't want Hot Mulled Wine.

I've got my Ginger Beer Plant up and running now, and I'm just off to find
some nice fresh Stinging Nettles to make Nettle Beer!

All this is quite usual in my part of the world.....

Old Rocker wrote:
I've got my Ginger Beer Plant up and running now, and I'm just off to find
some nice fresh Stinging Nettles to make Nettle Beer!

Would you please post the recipe for the ginger beer?

Thanks, Geoff.


--
Geoffrey S. Mendelson, Jerusalem, Israel N3OWJ/4X1GM
IL Voice: (07)-7424-1667 IL Fax: 972-2-648-1443 U.S. Voice: 1-215-821-1838
Visit my 'blog at http://geoffstechno.livejournal.com/

On Thu, 11 May 2006 14:41:04 +0000, Geoffrey S. Mendelson wrote:

Would you please post the recipe for the ginger beer?

Thanks, Geoff.

Now, this is for the Ginger Beer Plant, so called by country winemakers
for they make make Ginger Beer from it. This is how to make both ;o)

GINGER BEER PLANT

1/2oz brewers or winemakers yeast (NOT bakers yeast)
3/4 pint (450ml) warm water
2 teaspoons ground ginger
2 teaspoons sugar

1. Take a large, wide necked jar and sterilize it well together with the
lid (I use sodium metabisulphate). Rinse the jar out well; if using
sodium met, rinse several times.

2. Add all the ingredients and make sure they are mixed in the jar. The
top should be unturned slightly incase there is a build up of carbon
dioxide by the ferment.

FEEDING THE PLANT

3. 24 hours later add 1 teaspoon ground ginger and 1 teaspoon sugar. This
is known as "Feeding The Plant". Shake the jar.

4. Feed the plant for 6 days.

GETTING READY

5. On the 6th day you should have six strong pint bottles with corks. If
you are using wine bottles and wine corks, boil the corks in water, then
transfer the corks and water to a basin weighted down with a plate. As
kids we used to collect old lemonade bottles that had an enclosure like a
Grolsch beer bottle just for the Ginger Beer.

FINAL DAY

6. Strain off the liquid into a large, sterilized container (I use a glass
demijohn). Take the residue and halve it and add to two separate jars and
then prepare Two Ginger Beer Plants. Keep one for yourself and give the
other away (with instructions!) - you will make a real friend!

EXTRA INGREDIENTS

1 1/2lb sugar
2 pints (1.2 litres) water
Juice of 2 lemons

Add these to the liquid residue from the first ginger beer plant.

a) Shake all thoroughly.

b) Syphon into bottles and cork.

WARNING: The slight residue of the yeast will still be working and with
the added sugar will produce "fizz". The pressure might build up and
explode some bottles (rare, but it can happen). So place a thick roll of
newspaper round each bottle held with a rubber band and put in a cool
place.

c) After at least seven days, start to drink!

Delicious served with ice - my Grandmother also used to add mint!

Now, could somebody tell me if its alright to post recipes for country
wines, beers, and cordials here?

"Old Rocker" wrote in message
news
On Wed, 10 May 2006 22:58:45 -0700, GreenieLeBrun wrote:


I think I will stick with a nice Yarra Valley Pinot Noir :-)

I'll have you know my tea wine has won First and Second Prizes at the
local Flower and Vegetable Show! I've got a bottle of tea wine and
another of parsnip wine to enter this year in July!

Seriously, that's not the recipe I use, and after the first fermentation
in the demijohn, rack the wine into another demijohn to stand and add
finings (I use isinglass). This will make the wine clear and bright. It
should look like tawny sherry when this is done.

I'd bottle it and leave it for at least three months, most likely six
months. For showing, wine should be in a standard clear wine bottle with
the wine three quarters of an inch below the base of the cork.

Its easy to make with readily available ingredients, though I'm just
starting to make my Christmas wines, Christmas Puddings and Chutneys.
Around October I shall be brewing my beer (we generally have about 40
gallons kegged - Bitter [20 gallons], Stout [10 gallons], Lager [5
gallons], plus about 5 gallons of Small Beer) Some of this goes into the
cooking - you can't make Christmas Cake without Stout - and some goes into
the Wassail Bowl for the Carol Singers if they don't want Hot Mulled Wine.

I've got my Ginger Beer Plant up and running now, and I'm just off to find
some nice fresh Stinging Nettles to make Nettle Beer!

All this is quite usual in my part of the world.....


WOW! I'd like to visit your part of the world! ;-)

Kathi

Old Rocker wrote:
Now, this is for the Ginger Beer Plant, so called by country winemakers
for they make make Ginger Beer from it. This is how to make both ;o)

Thanks, It brings back memories of my youth. Good thing I kept my
bottle capper.

Geoff.
--
Geoffrey S. Mendelson, Jerusalem, Israel N3OWJ/4X1GM
IL Voice: (07)-7424-1667 IL Fax: 972-2-648-1443 U.S. Voice: 1-215-821-1838
Visit my 'blog at http://geoffstechno.livejournal.com/

Old Rocker wrote:
On Wed, 10 May 2006 22:58:45 -0700, GreenieLeBrun wrote:


I think I will stick with a nice Yarra Valley Pinot Noir :-)

I'll have you know my tea wine has won First and Second Prizes at the
local Flower and Vegetable Show! I've got a bottle of tea wine and
another of parsnip wine to enter this year in July!

Seriously, that's not the recipe I use, and after the first fermentation
in the demijohn, rack the wine into another demijohn to stand and add
finings (I use isinglass). This will make the wine clear and bright. It
should look like tawny sherry when this is done.

I'd bottle it and leave it for at least three months, most likely six
months. For showing, wine should be in a standard clear wine bottle with
the wine three quarters of an inch below the base of the cork.

Its easy to make with readily available ingredients, though I'm just
starting to make my Christmas wines, Christmas Puddings and Chutneys.
Around October I shall be brewing my beer (we generally have about 40
gallons kegged - Bitter [20 gallons], Stout [10 gallons], Lager [5
gallons], plus about 5 gallons of Small Beer) Some of this goes into the
cooking - you can't make Christmas Cake without Stout - and some goes into
the Wassail Bowl for the Carol Singers if they don't want Hot Mulled Wine.

I've got my Ginger Beer Plant up and running now, and I'm just off to find
some nice fresh Stinging Nettles to make Nettle Beer!

All this is quite usual in my part of the world.....

Wow your home brewing and wine making is almost on an industrial scale.
I have done some but never in those quantities and my attempt at Ginger
Beer was a disaster with bottles exploding once the weather warmed up
:-(

Do you make your Small Beer from fresh wort or do you do a second
running from one of the other brews?

I some times wonder what Christmas in a cold climate would be like
instead of 40°C temperatures.

On Thu, 11 May 2006 15:32:56 -0400, Kathi Jones wrote:

WOW! I'd like to visit your part of the world! ;-)

Kathi

Well Kathi,

If you're ever going to be near Maidstone in Kent in the UK, email me!

By the way the name's Graham, but I sign myself as Old Rocker so I can
find out where spammers get their info.