side.
To make the chutney, combine all ingredients with 1
sugar, honey, bay leaf and apple juice to a boil in
hallow bowl. Mix cider, wine, chutney, garlic and thyme leaves and
To prepare chutney, in a heavy medium saucepan,
Peel and mince ginger fine; wash and drain currants.
Cook sugar, salt and vinegar together in a large stockpot to a clear syrup; add the ginger root and let it cook in the syrup for 20 minutes.
Add the rest of the ingredients and let simmer for 5 hours over very low heat.
Stir occasionally.
The chutney should be the consistency of a thick marmalade.
Fill sterilized jars and seal.
poon over the roast.
Chutney - Ingredients begin with the cranberries
omegranate Mango Chutney recipe (http://www.geniuskitchen.com/recipe/mango-pomegranate-chutney-526092).
For chutney, melt butter over medium-high heat.
Add apple, saute 4 minutes or until lightly browned.
Add remaining 7 chutney ingredients; bring to a boil.
Reduce heat and simmer 8 minutes or until apples are tender, stirring occasionally.
For pork, combine the 5 spices and sprinkle over pork.
Grill, either on an outdoor grill or a grill pan, cooking approximately 4 minutes on each side.
Serve with chutney.
CHUTNEY:
In a saucepan, combine
br>Heat the apples and apple cider in a large pot
/4 cup of the apple chutney over the top.
Heat oven to 450 degrees F.
Combines crumbs and rosemary.
Season chops with salt& pepper.
Spread each side of the chops with 1/2 tsp chutney and dip into the crumbs, coat well Place on a baking sheet and bake until golden brown 15 minutes for medium rare.
Serve.
Place the cranberries, sugar, and water in a large saucepan, and bring to a boil. Reduce heat to medium, and cook until all the cranberries have popped, 8 to 10 minutes. Stir in the apple, celery, orange zest, orange juice, pecans, raisins, ginger, cloves, and salt, and cook over medium heat, stirring frequently, until the celery is tender and the sauce is reduced, about 35 minutes. Turn off the heat, cover the saucepan, and let the chutney stand to thicken, about 15 minutes. Serve warm.
To Make The Apple Filling: In a large skillet
Place all ingredients in a large microwave safe bowl.
Microwave uncovered on high for 20-25 minutes, or until apple and onion are cooked through, the excess liquid has evaporated, and the chutney is the consistency you want.
Serve warm or at room temperature.
Spread bread with plum and apple chutney. Layer in chunks of mature cheddar. Assemble sandwich and serve with \"chips\".
Combine first 10 ingredients in a large heavy saucepan.
Bring to a boil and simmer for 5 minutes. Add the fruit.
Return to boil.
Turn heat to low and cook until mixture starts to thicken, approximately 1 hour, stirring often (the chutney will thicken as it cools).
Remove from heat and divide into containers.
Store in refrigerator or freezer. Goes great with almost anything.
he chicken broth, buttermilk, and apple chutney. Continue cooking until the curry
Stir together the chicken, chutney, cream cheese, and curry powder. Spread onto the split croissants and serve.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).