Apricot And Raisin Blatjang Recipes

Steps:

• Soak the apricots in 600ml of boiling water for 30 mins. Meanwhile, gently cook the onion in the olive oil for around 5 mins until starting to soften. Add the ground coriander and ground ginger and ensure the onion is nicely coated with the spices.
• Add the garlic and the chilli and cook for 2 mins. Meanwhile drain the water from the apricots but retain the liquid. Chop each apricot into 4 quarters; add to the onion and spice mixture along with the raisins and the turmeric. Stir to give everything a good coating of the spices. Add the retained apricot water.
• Cover and simmer for around 30 mins then add the sugar and white wine vinegar along with the salt, stir well, then simmer, uncovered for around 45 mins to one hour until it most of the liquid has evaporated and it has a sticky but not too liquid texture.
• Cool - Makes one large jar of chutney.

Steps:

• Put the apricots in a bowl and pour over 600ml boiling water.
• Leave for 30 mins to soak and cool.
• Tip the apricots and their soaking liquid into a food processor with all the remaining ingredients, then blitz until smooth. Tip into a saucepan, then cover and simmer for 20-25 mins until thick and pulpy.

Steps:

• Add raisins and apricots to vinegar. Soak overnight.
• Pour into a pot and add the rest of the ingredients.
• Bring this to a slow boil and stir it constantly until it gets thick enough to drip off the spoon.
• You can ladle into sterilized jars while hot and seal. It'll last a while.
• Serve at room temperature. Refrigerate after opening or remaining quantities.

Steps:

• Heat oil in a medium skillet over medium heat until hot but not smoking. Add onion; cook, stirring frequently, until soft and translucent, about 4 minutes.
• Transfer onion to a large saucepan. Add apricots, sugar, honey, raisins, and vinegar. Cook over medium heat, stirring, until thickened, about 25 minutes.
• Pour chutney into a large bowl. Let cool completely. Serve at room temperature.

Steps:

• Combine the apricots, raisins and vinegar in a 5-litre (5-quart) saucepan. Soak overnight to plump the fruit. Alternatively, if time is tight, simply cover, bring to the boil and set aside for about 2 hours.
• Add the remaining ingredients, and cook uncovered over medium heat, stirring occasionally at first, then constantly towards the end of the cooking time, until the chutney has reduced to about one-third, and is beautifully thick. It should take 1 1/2-2 hours. To know when it is ready for bottling, test the consistency by putting a little in the freezer to cool. Pour into hot, sterilized jars, seal and store in a cool, dark cupboard.

Steps:

• Boil apricot syrup in heavy small saucepan until reduced to 2/3 cup, about 15 minutes. Mix in 3 tablespoons raisins, 2 tablespoons rum and 1/2 teaspoon ground cinnamon. Reduce heat to medium-low and simmer 1 minute. Transfer to medium bowl and mix in 3 tablespoons honey. Refrigerate sauce until cold, at least 1 hour. Mix in apricots. (Rum-raisin sauce can be prepared 1 day ahead. Cover and keep refrigerated.) Scoop ice cream into bowls; top with apricots and sauce.

Steps:

• Blend the ingredients and store covered in the refrigerator.

Steps:

• In a large bowl, beat butter and cream cheese until well blended. Combine flour and salt; gradually add to butter mixture and mix well. Shape into four 5-in. logs; cover and refrigerate for 8 hours or overnight., On a lightly floured surface, roll 1 log into a 12x8-in. rectangle. Spread with about 1/4 cup spreadable fruit; sprinkle with 5 tablespoons walnuts and 1/4 cup raisins. Combine 1/2 cup sugar and cinnamon; sprinkle 2 tablespoons over the top. Roll up jelly-roll style, starting with a long side. Repeat with remaining logs. Chill., Place rolls, seam side down, 4 in. apart on ungreased baking sheets. Brush with cream; sprinkle with remaining sugar. With a serrated knife, make 1/2-in.-deep cuts 1 in. apart on roll-ups. Bake at 350° for 20-25 minutes or until golden brown. Transfer to a cutting board; cut each roll into 12 slices. Cool on wire racks.