Thanks Dimitri
 

I made the ginger substitute for the peach chutney and all is well. The
recipe called for an optional 1/4 tsp cayenne pepper. I substituted a
finely chopped cherry bomb pepper. The end result was a very nice peach
chutney. I used my last 4 half pints to can up most of the chutney with
enough left over for tonight's meal.

"~patches~" > wrote in message
...
> I made the ginger substitute for the peach chutney and all is well. The
> recipe called for an optional 1/4 tsp cayenne pepper. I substituted a
> finely chopped cherry bomb pepper. The end result was a very nice peach
> chutney. I used my last 4 half pints to can up most of the chutney with
> enough left over for tonight's meal.

Could you post the recipe for the chutney again, pretty please with cream
and sugar on top? :-) I googled for this (specific to rfc) and came up
empty handed.

Tammy"LovesChutney"M

"~patches~" > wrote in message
...
>I made the ginger substitute for the peach chutney and all is well. The recipe
>called for an optional 1/4 tsp cayenne pepper. I substituted a finely chopped
>cherry bomb pepper. The end result was a very nice peach chutney. I used my
>last 4 half pints to can up most of the chutney with enough left over for
>tonight's meal.

You are quite welcome.

We're not getting older - we're getting better!

Right?

:-)

Dimitri

TammyM wrote:

> "~patches~" > wrote in message
> ...
>
>>I made the ginger substitute for the peach chutney and all is well. The
>>recipe called for an optional 1/4 tsp cayenne pepper. I substituted a
>>finely chopped cherry bomb pepper. The end result was a very nice peach
>>chutney. I used my last 4 half pints to can up most of the chutney with
>>enough left over for tonight's meal.
>
>
> Could you post the recipe for the chutney again, pretty please with cream
> and sugar on top? :-) I googled for this (specific to rfc) and came up
> empty handed.
>
> Tammy"LovesChutney"M
>
>
Tammy, I hadn't posted the actual recipe so that's why you couldn't find
it. This chutney is a burt-orange in colour and has a slight ginger
flavour. It is good with pork, duck, and over cream cheese on crackers.
I'm using it with ham steak tonight for dinner. Here's the recipe.

8 c peeled and sliced peaches
2 c cider vinegar
3 c granulated sugar
1 medium onion, finely chopped
1 c raisens
1/4 c chopped candied ginger
1 clove garlic, minced
2 tsp table salf
1/2 tsp ground ginger
1/4 tsp cayenne pepper (optional)

Measure ingredients into large pot. Stir over medium heat until sugar
dissolves. Bring to a boil, stirring frequently for 45 - 55 min. until
thickened. Stir more towards end of cooking to prevent scortching.
Pour into hot sterilized jars leaving 1/4 headspace. Seal. Process 10
min. in bwb.

My notes: I modified the candied ginger substituting 1/2 tsp ground
ginger and used one chopped cherry bomb pepper in addition to the
cayenne pepper. Surprisingly there is not much heat. Everything just
mellowed together. My first intention was to omit the cayenne pepper
entirely but there didn't seem to be the right amount of heat so I added
it in. The heat is mild enough that DH will eat it with no complaints.
Next time I think I will add a little grated ginger.

"~patches~" > wrote in message
...
> TammyM wrote:
>
> > "~patches~" > wrote in message
> > ...
> >
> >>I made the ginger substitute for the peach chutney and all is well. The
> >>recipe called for an optional 1/4 tsp cayenne pepper. I substituted a
> >>finely chopped cherry bomb pepper. The end result was a very nice peach
> >>chutney. I used my last 4 half pints to can up most of the chutney with
> >>enough left over for tonight's meal.
> >
> >
> > Could you post the recipe for the chutney again, pretty please with
cream
> > and sugar on top? :-) I googled for this (specific to rfc) and came up
> > empty handed.
> >
> > Tammy"LovesChutney"M
> >
> >
> Tammy, I hadn't posted the actual recipe so that's why you couldn't find
> it. This chutney is a burt-orange in colour and has a slight ginger
> flavour. It is good with pork, duck, and over cream cheese on crackers.
> I'm using it with ham steak tonight for dinner. Here's the recipe.
>
> 8 c peeled and sliced peaches
> 2 c cider vinegar
> 3 c granulated sugar
> 1 medium onion, finely chopped
> 1 c raisens
> 1/4 c chopped candied ginger
> 1 clove garlic, minced
> 2 tsp table salf
> 1/2 tsp ground ginger
> 1/4 tsp cayenne pepper (optional)
>
> Measure ingredients into large pot. Stir over medium heat until sugar
> dissolves. Bring to a boil, stirring frequently for 45 - 55 min. until
> thickened. Stir more towards end of cooking to prevent scortching.
> Pour into hot sterilized jars leaving 1/4 headspace. Seal. Process 10
> min. in bwb.
>
> My notes: I modified the candied ginger substituting 1/2 tsp ground
> ginger and used one chopped cherry bomb pepper in addition to the
> cayenne pepper. Surprisingly there is not much heat. Everything just
> mellowed together. My first intention was to omit the cayenne pepper
> entirely but there didn't seem to be the right amount of heat so I added
> it in. The heat is mild enough that DH will eat it with no complaints.
> Next time I think I will add a little grated ginger.

Thanks so much! This will make a nice addition to my holiday gift-giving.
I think I'll also make batches of the crystalized ginger for gifts.

TammyM