Contest Winning Winter Fruit Chutney Recipes

Steps:

• In a Dutch oven, combine the first nine ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat; cover and simmer for 15 minutes. , Stir in the brown sugar, pears, cranberries, apple and currants. Return to a boil. Reduce heat; simmer, uncovered, for 1 hour or until fruit is tender and mixture has thickened., Pour hot mixture into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water bath.

Steps:

• Add all ingredients to heavy bottomed saucepan and heat over low, stirring constantly, until the sugar has dissolved.
• Turn the heat to low. Simmer 20 minutes or until the fruit is cooked and thick. Check periodically to see if more liquid is needed.
• If time allows, use proper methods (check with your local cooperative extension office) to can the chutney and let sit for 6-8 weeks.
• Otherwise, cool and dig in!

Steps:

• Place prunes and apricots in saucepan; add 1 cup/250 mL water and bring to boil.
• Remove from heat; cover and let stand for 30 minutes.
• Stir in onion, apple, tomatoes, sugar, ginger, cinnamon, cloves, nutmeg, black and cayenne peppers, salt and vinegar; bring to simmer.
• Cover and simmer on low, stirring occasionally, until thickened to jamlike consistency, 50 to 60 minutes.
• Remove from heat and spoon into jar.

Steps:

• Heat oil over medium heat.
• Add onion and stir-fry 1 minute.
• Stir in curry powder until the smell is fragrant, about 2 minutes.
• Add fruit with juice, raisins and almonds. Stir to blend.
• In a small bowl, stir lemon juice into cornstarch until smooth.
• Stir into fruit mixture until sauce thickens.
• Cool before serving.
• Keep refrigerated.

Steps:

• Place tomato sauce, cranberries, apricots and honey in medium saucepan; mix well.
• Cook over medium heat until gently bubbling around edges; reduce heat if necessary to maintain this rate of cooking. Continue for about 10 minutes, stirring occasionally, or until most of liquid is absorbed.
• Serve warm or at room temperature.

Steps:

• Using small sharp knife, cut between membranes of orange half to release segments. Set segments aside.
• Combine white wine and next 6 ingredients in large nonreactive* saucepan. Cover and simmer 15 minutes. Strain mixture; discard solids.
• Return liquid to saucepan. Add cranberries, pears, figs, raisins and ginger. Cover and simmer until fruit is tender, about 10 minutes. Add apples. Simmer until apples are just tender, about 15 minutes. Cool to lukewarm. Stir in reserved orange segments. Transfer to bowl. Cover and refrigerate. (Can be prepared 1 week ahead. Keep refrigerated.)

Steps:

• In a large bowl, combine the first five ingredients. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Spread pie filling over fruit mixture; sprinkle with brown sugar. , Cover and bake at 350° for 40-45 minutes or until bubbly. Serve warm.

Steps:

• In a large saucepan, saute onion in butter until tender. Add apples and pears; cook for 2-3 minutes or until softened, stirring constantly. , Add the cranberries, orange juice, sugar, vinegar, rosemary, allspice and nutmeg; mix well. Cook over medium heat for 12-15 minutes or until thickened. Remove from the heat; add oranges. Serve warm.

Steps:

• Put all ingredients in a large pan and cook down slowly till thick enough to draw the spoon through.
• pot up into sterilized jars when still hot and seal.
• Leave to cool then label and store or give as gifts.

Steps:

• Stir 1 finely chopped shallot, 1 tablespoon coriander seeds, 1 tablespoon finely chopped peeled ginger, and 1 teaspoon vegetable oil in a medium saucepan over medium heat until fragrant, about 1 minute. Add 1 1/2 cups coarsely chopped dried apricots, 1 cup apple cider vinegar, 1/4 cup coarsely chopped dried figs, 1/4 cup coarsely chopped prunes, 1/4 cup golden raisins, 1/4 cup robust-flavored (dark) molasses, and 1 1/2 cups water; season with salt and pepper.
• Bring to a simmer and cook, adding more water if too thick, until fruit is soft and liquid is almost completely evaporated. Let cool.