Cookbook:Pumpkin and Quince Chutney

Cookbook | Ingredients | Recipes

Ingredients

• 2 1/4 pounds peeled and deseeded pumpkin, diced
• 2 1/4 pounds quince, peeled, cored, and diced
• 1 pound 10 ounces cooking apples, peeled, cored, and diced
• 1 pound, 10 ounces red onions, peeled and diced
• 3 cups raisins
• 2 ounces freshly grated horseradish root
• 2 1/2 cups light brown sugar
• 2 1/2 cups of cider vinegar or white wine vinegar
• pinch of salt
• 2 tsp dried chili flakes (optional)
• 2 tsp peppercorns
• 12 cloves
• 2 cinnamon sticks

Procedure

Make your spice bag by tying up the spices in an 8-inch square cheesecloth. Put this into a preserving pan with all the other ingredients and bring slowly to a boil,

stirring occasionally. This will take awhile, as there will be lots in the pan, but don't hurry it.

Let the mixture simmer, uncovered for 2 1/2- 3 hours --maybe even a bit more. You do not have to hover, hawk-eyed, over the pan, but do keep an eye on it and stir

regularly to ensure it doesn't burn. It's ready when its glossy, thick, rich in color and well reduced--but with the chunks of fruit and vegetables still clearly

discernible. It is thick enough if, when you draw a wooden spoon through it, the chutney parts to reveal the bottom of the pan for a few seconds.

Pot the chutney while warm in steralized jars. Pack down with the back of a spoon to remove any air pockets. Seal with vinegar-proof lids. Store in a cool dark place

for a couple of months to mature before using. Use within 2 years.

Seal with a boiling water canner for 25-30 minutes.