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Categories:
roses hips apple cider vinegar raisins apples Ginger [ground] cayenne pepper Cloves [ground] garlic brown sugar lemon juice orange juice orange zest
Viewed: 31 - Published at: 4 years agoIngredients
- 1/2 pint roses hips
- 1 pint apple cider vinegar
- 1/2 pound raisins, seedless chopped
- 1 1/2 pounds apples peeled, chopped
- 2 teaspoons ginger ground
- 3/4 teaspoon cayenne pepper
- 1 teaspoon cloves ground
- 1 large garlic cloves
- 1/2 pound brown sugar
- 18 cup lemon juice
- 18 cup orange juice
- 1/2 teaspoon orange zest grated
Method
- Remove seeds from rosehips.
- Soak the rosehips, raisins or sultanas, and apples in vinegar overnight.
- After soaking, place the rosehips with remaining ingredients in a large, heavy saucepan.
- Bring the mixture to a boil oveer high heat, then reduce heat and simmer, stirring occasionally, until mixture is thickened.
- Leave to cool, then place chutney in clean, dry jars and cover with parafin and cellophane and plastic-lined lids (or glass jars with rubber seals and hinged lids).
- Store chutney in a cool place.
- Keep for at least a month before using.
- Like all chutneys, this one improves with age.
- It goes well with, turkey, ham, or game and is good during the winter holidays.
