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
he pan.
Mix apple slices (use apple slicer/corer that cuts
/4 cup of the apple chutney over the top.
ooking spray and spread the apple pie filling in the bottom
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.
Preheat your broiler/grill.
Put salmon fillets in a dish that will be okay to go under your broiler/grill.
In a small bowl, combine the mango chutney and the garlic powder. Stir until the garlic powder is fully combined.
Spoon the mixture over the two salmon fillets to that each has the same amount.
Cook under the brolier/grill for about 10 minutes or until the salmon is cooked through. Make sure to keep and eye on it as the chutney topping can very quickly go from golden brown to burnt.
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.
nd 1 tablespoon of the apple mixture in the center of
Spread bread with plum and apple chutney. Layer in chunks of mature cheddar. Assemble sandwich and serve with \"chips\".
Peel, cut apples into quarters.
Roll out biscuits.
Cut each in half.
Put 1 quarter apple in each biscuit half.
Fold dough over apple, place in a buttered sheet pan or large casserole dish. Mix next 5 ingredients; pour over dumplings, cut butter over top. Bake in a 350\u00b0 oven until apples are done.
Take from oven, baste and continue baking until golden brown.
May be served with Cool Whip.
Yields 8 to 10 portions.