Apple Ginger Chutney

Chutney with a kick! This recipe make seven half-pint (250 ml) jars.

3 cups prepared Granny Smith apples, (5 large or 1 lb)*

1 red bell pepper seeded & chopped

2 cups chopped onion

2 cups dark brown sugar

1 ½ cups cider vinegar

1 cup golden raisins

¼ cup peeled, minced ginger root

¾ teaspoon dry mustard

¾ teaspoon salt

½ teaspoon dried red pepper flakes

homemade chutney

  • Peel, core and coarsely chop apples.  Measure 3 cups
  • Combine apples, pepper, onion, sugar, vinegar, raisins, ginger root, mustard, salt and red pepper flakes in a large stainless steel or enamel saucepan.  Bring to a boil, stirring constantly.  Boil gently, stirring occasionally, 40 minutes.

Pumpkin butter recipe

Last week, Mary Jane facilitated a pumpkin workshop for Fruit Share! In case you missed it, here is one of the recipes that was featured.

PUMPKIN BUTTER

Great on toast, pancakes, muffins and loaves

Winnipeg harvest

Tastiness.

4 lbs pumpkin cut into chunks

2 cups granulated sugar

4 tablespoons freshly squeezed lemon juice or to taste*

1 tablespoon grated orange zest

Cinnamon stick, optional

Remove peel, seeds and pith of pumpkin and cut into chunks.  Place pumpkin in large pot and cook gently until pumpkin is tender and mushy, stirring often to avoid scorching.  Add sugar and orange zest and continue cooking until pumpkin is thick and smooth.  Add lemon juice to taste.  Remove cinnamon stick.  Transfer puree into sturdy plastic containers.  Cover with lid and label (name and date).  When cool, store in freezer. Makes 4 half pints or 2 pints.

Apple leather recipe

Winnipeg cooking class1 ½ lbs tart apples, peeled, cored and cut up
¼ cup water

2 cups prepared apple puree
1-4 tablespoons honey or granulated sugar
¼ teaspoon cinnamon

1 ) Cook apples in water until barely tender. Drain. Process in blender until smooth.

2) Place puree in bowl. Add honey and cinnamon to taste. Stir well.

3) Line a 10 x 15 –inch (25 x 38 cm) jelly roll pan with plastic wrap, using 2 sheets crosswise fashion so as to have plenty of overhang. Spread puree mixture over plastic.

Apple chutney recipe

fruit preserving workshop

Jars of chutney, all lined up!

Ingredients

2 ¼ lbs tart apples, peeled, cored and diced

2 medium onions, finely chopped

2 ½ cups coarsely chopped raisins

3 cups brown sugar, packed

4 tablespoons mustard seed

2 teaspoons ground ginger

1 ½ teaspoons salt

¼ teaspoon cayenne pepper

3 cups cider vinegar

 Method

1) Combine all ingredients in a large heavy saucepan.  Stir over medium heat until sugar dissolves.

2) Bring to a boil, stirring frequently.  Boil gently, uncovered for about 35 minutes until thick. Stir more often towards the end of cooking time to prevent scorching.