Julies Sorrel Fruit Chutney Recipes

Steps:

• Combine the brown sugar, ginger, vinegars, cranberry juice, red wine, Tabasco, chili powder, ancho, salt, and thyme in a medium saucepan, and cook over low heat for five minutes until the sugar melts.
• Add the apple, onion, and fresh sorrel and mix well.
• Cover and cook for an additional five minutes.
• Removed from heat and chill in refrigerator for at least 3 hours before serving.
• This chutney can be stored in the refrigerator for 1-2 months.
• Note: a clove of garlic would be tasty added to this, as well.

Steps:

• Cut all vegetables and run through food processor .Put all ingredients in a large pot and cook for at least 30-40 min or until desired consistency ( I usually cook it longer) After it is done you can either process it in a hot bath or put it containers and freeze it.

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:

• Halve, stone and chop the plums (about the same size as you would for an apple pie - not too big, not too small). Drop them into a large saucepan. Core, peel and chop the apples and pears in the same way. Peel, stone and chop the mango. Put all the fruit in the pan.
• Stir sugar, vinegar, onions, ginger, garlic, mustard seeds, coriander, crushed chillies and salt into the pan, then drop the cinnamon stick on top. Heat slowly for about 20 mins, giving an occasional stir, until the sugar has dissolved. Now leave the chutney to simmer at a steady pace, without a lid, stirring occasionally until reduced and thickened, but still with a nice balance of syrupy juice. This will take about 1½ hrs. You don't want to cook it until all the liquid has gone, as it will thicken once it cools. Discard the cinnamon stick.
• Using a heatproof jug, pour the chutney while still hot into sterilised jars. It will keep for about a year in a cool, dry place.

Steps:

• In a LARGE pot add: the two large cans of tomato juice, the lage can of crushed tomatoes and one large can of plain tomato sauce and let simmer on med.
• In frying pan: put a little oil, oregano, basil, garlic cloves, and parsley.
• Be sure not to burn. Add to sauce and don't clean the pan.
• In frying pan: one large can of tomato paste (or 2 small cans), fill each can with water and add to paste. Heat and add to sauce.
• In frying pan: put a little oil, chopped onion, chopped green pepper, chopped mushrooms, salt and pepper to taste. Saute and add to sauce.
• In frying pan: brown 2 lbs hamburger, garlic cloves, salt and pepper to taste, dried chili peppers to taste (not to many). When meat is brown add to sauce.
• In sauce: add 2 carrots (peeled and sliced big) add 3 bay leaves.
• Simmer 4 hrs, stirring occasionally.

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.