SPRING STRAWBERRY CHUTNEY
Most often when you think of preserving strawberries, jam immediately springs to mind. However, this sweet and savory chutney is a fantastic way to extend the fleeting life of fresh berries. Try it with a rich, drippy triple-crème cheese. It's a magical bite.
Provided by Marisa McClellan
Time 2h
Yield 24
Number Of Ingredients 9
Steps:
- Submerge 6 empty half-pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
- Combine strawberries, onion, vinegar, sugar, currants, mustard seeds, salt, red pepper, and star anise in a wide, nonreactive 4-quart pot over high heat and bring to a boil. Once it bubbles, reduce heat to medium; simmer gently, stirring often, until mixture is thickened and a spoon drug through leaves a trail that doesn't fill in immediately, about 1 hour. Toward the end of the cooking, make sure to stir every minute or so to prevent scorching. Remove from heat.
- Working with one jar at a time, remove empty jars from canning pot. Using a wide-mouth funnel, carefully ladle jam into jars, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Check headspace again and add more chutney if necessary to bring to 1/2 inch from the top.
- Wipe jar rims, apply lids and rings (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
- Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.
Nutrition Facts : Calories 106 calories, Carbohydrate 24.9 g, Fat 0.6 g, Fiber 2.1 g, Protein 1.2 g, Sodium 196.5 mg, Sugar 21.8 g
STRAWBERRY CHUTNEY
This is scrumptious with water crackers and a choice of Brie and light cream cheese. From Perfect Food magazine.
Provided by Sharon123
Categories < 30 Mins
Time 30m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Combine first 5 ingredients in a saucepan; bring to a boil.
- Reduce heat to medium, and cook 15 minutes or until slightly thick.
- Stir in strawberries.
- Reduce heat to low, and simmer 10 minutes or until thick, stirring occasionally.
- Yield-1 cup Weight watcher points-1.
QUAIL WITH ROASTED STRAWBERRY CHUTNEY
Steps:
- Preheat oven to 400 degrees F.
- Season the quail with salt and pepper to taste. Tie the legs of each quail together, and set the quail in a shallow roasting pan with the legs pointing up. Roast for 20 minutes.
- In the meantime, combine the remaining ingredients in a medium bowl. Place the mixture in a shallow baking dish and roast alongside the quail 10-12 minutes, until the strawberries are just softened.
- Spoon the strawberry chutney around the quail and serve.
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