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REC & Q: Concord Grape, Ginger & Apple Chutney
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Scott
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In article >,
(SportKite1) wrote:
> Looks great to me. You've already got a LOT of fruit and sugar - the ginger
> will take on a nice candied quality plus add a little heat.
Well, just processed the batch. I'm a little leery in that it's not a
tested recipe, but the cup of apple cider vinegar looks promising. I BWB
for 10 minutes.
The ginger mellowed during the 45 minute cooking time, and did indeed
add a nice kick.
It certainly had an odd smell to it while cooking, though.
Fortunately, the batch came to 7-1/3 pints, so I have an container I
couldn't process--a perfect excuse for taste-testing.
I couldn't find the sesame seeds I thought I had, so I made the batch
without them... I don't think it'll suffer too much.
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