Driedapricotchutneywithstaranise Recipes

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.

Steps:

• Combine all ingredients except apricots in small saucepan & turn heat to medium.
• Bring to boil, stirring occasionally, then lower heat & cook 5 minutes.
• Add apricots & continue to cook until only a SMALL amount of liquid is left.
• If mixture is not 'jammy' or apricots not quite tender, add a little more water & cook some more.
• Taste & adjust seasoning as necessary ~ add more of any ingredient desired.
• Use within 3-4 days & serve, hot, warm or at room temperature.

Steps:

• In 2-quart saucepan, combine red pepper, onion, jalepeno, vinegar, honey, and allspice. Heat to boiling over medium heat. Reduce heat to low and cook, stirring occasionally, 5 minutes.
• Add pears and raisins and return to boiling. Cook chutney, stirring occasionally, 5 to 8 minutes longer or until pears just start to soften.
• Meanwhile, in large kettle, cover 2 pint or 4 half-pint canning jars with water and heat to boiling over high heat; boil 10 minutes to sterilize. Drain jars on clean towel. In small saucepan, cover the jar lids and bands with water and heat to simmering. Remove from heat and leave lids and bands in water until ready to use
• Spoon chutney into drained, hot jars Fill to within 1/2-inch of top of jars. Wipe rims of jars with damp cloth and seal with lids and bands. Process in boiling water bath 10 minutes. Cool jars; label and store in cool, dark, dry place.

Steps:

• In large saucepan, combine all ingredients & bring to boil.
• Reduce heat & simmer, uncovered 20 minutes, or until mixture has thickened.
• Ladle into hot sterilized jars & seal immediately.

Steps:

• Put the fruit into a medium heavy bottomed pot over medium heat. Add the pomegranate juice, water, and salt and bring to a simmer. Add the tea bags and simmer for about 40 minutes, until liquid has been mostly absorbed.
• Remove the tea bags and discard. Stir in the pecans and transfer to a serving bowl. Serve warm or at room temperature and enjoy!

Steps:

• If the dried fruit is very hard, the soak them whole overnight in water then drain.
• This step can be omitted if fruit is already soft.
• Mince apricots, raision, garlic and onion together.
• Add all other ingredients and boil gently for 1 hour until thick.
• Bottle and seal immediately using whichever method works best for you.

Steps:

• Heat the oil in a heavy 6-quart pot over moderately high heat until it shimmers and cook the cinnamon, star anise, and cloves for 1 minute. Add the brown mustard seeds and chile. When the seeds pop and are fragrant, after about 30 seconds, remove the pan from the heat and carefully add the orange juice and apple cider. Bring the mixture to a boil and add the cherries, dates, zest, ginger, apricots, cranberries, fennel, yellow mustard seeds, and vinegar. Briskly simmer the mixture, uncovered, stirring occasionally, until the liquid is reduced and the fruits are softened and tender, about 1 1/2 hours. Stir in salt to taste. Let the chutney cool completely before serving. The chutney keeps in an airtight container in the refrigerator for 1 week.

Steps:

• Combine all the ingredients, except the pears, in a large, thick-bottomed saucepan and bring to the boil. Simmer uncovered over a very low heat, stirring occasionally with a wooden spoon. Continue to cook for about 1 hr, giving it a stir every 10 mins, until the mixture is syrupy. Add the chopped pears and cook for another 30 mins, stirring occasionally. Leave to cool completely, then store in sterilised, clean jars.

Steps:

• In a large (3 to 4 quart) Stainless Steel or other non-reactive pot, combine the fruits, onions, vinegar, water, sugar, spices and salt.
• Stirring frequently, bring to a boil over high heat; reduce the heat to low and simmer partially covered for about one hour or until the fruits are reduced to pulp and the chutney is thick enough to hold its shape almost solidly in a spoon; stir it frequently as it begins to thicken to prevent it from sticking.
• Remove the pan from the heat and ladle the chutney into either 1/2 pint or pint jars that have been sterilized filling to within 1/8 inch of the top; put into a boiling water bath for 10 to 15 minutes then remove from water and let cool before storing; refrigerate any jars where the lids didn't seal.

Steps:

• Scrape seeds from vanilla bean into heavy medium saucepan. Add bean, Sherry, cinnamon sticks, and star anise. Bring to simmer over medium heat. Add all dried fruits; return to simmer, stirring occasionally. Simmer until Sherry is almost evaporated, stirring occasionally, about 15 minutes. Remove from heat. Mix in enough pineapple juice by tablespoonfuls to moisten chutney. Transfer to bowl, cover, and refrigerate until cold, at least 3 hours. (Chutney can be made 1 day ahead. Keep refrigerated.)
• Remove vanilla bean, cinnamon sticks, and star anise from chutney. Mix in mint and cilantro and serve.
• *Brown star-shaped seedpods; available in the spice section of some supermarkets and at specialty foods stores and Asian markets.

Steps:

• Soak the apricots overnight, remove from the water and chop into small pieces.
• Put all the fruit and onions in a pan with the vinegar.
• Wrap the chillies and ginger in a piece of muslin and secure.
• Put the muslin bag in with the fruit and vinegar.
• Simmer until the apples are mushy, stirring often.
• Do not allow to stick and burn.
• Remove the muslin bag.
• Add sugar and boil for a further 10 minutes, until chutney thickens.
• Stir often to prevent sticking and burning.
• Pour into hot jars, tie down and seal when cool.

Steps:

• Cut each bell pepper into 8 long strips. Cut the strips crosswise into 1/4" wide slices.
• Remove the stems from the jalapenos and cut them in half lengthwise. Cut them crosswise into 1/4" thick slices(with seeds if you want this HOT).
• Stir the peppers and all the remaining ingredients together in a 4 quart microwave safe casserole.
• Cook, uncovered, at full power(650-700 watts) until thick, 20 minutes.
• If using the stove to cook, place all the ingredients in a large saucepan, and bring to a boil. Lower the heat and cook 30-45 minutes, until thick.
• This keeps in the fridge up to two weeks, covered.
• Makes 2 1/2 cups.
• You may place this in a canning jar, seal, and process for 10 minutes in a boiling water bath.

Steps:

• Put slices of bacon into a medium skillet and cook over medium heat, turning occasionally, until crisp, 5 to 8 minutes. Transfer bacon to paper towels to let drain, then crumble and set aside.
• Put butter, cream cheese and cheddar cheese into a medium bowl and mix with a wooden spoon until well combined.
• Transfer cheese mixture to a serving bowl and smooth out top with back of spoon.
• Spread chutney over cheese mixture and scatter bacon and scallions on top.
• Cover with plastic wrap and refrigerate until well chilled, 2-3 hours.
• Allow dip to rest 1 hour at room temperature before serving. Serve with crackers, if you like.