| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 8 Tasse | Coarsely diced, peeled and cored green cooking apples |
| | (about 3 pounds) |
| 2 Tasse | Coarsely chopped onions (about 1 lb.) |
| 2 Tasse | White raisins Seedless |
| 2 Tasse | dark brown sugar |
| 1 1/2 Tasse | Malt vinegar |
| 1 Esslöffel | Mustard seeds crushed |
| 1 1/2 Teelöffel | Mixed pickling spice, wrapped in cheesecloth |
| 1/2 Teelöffel | ginger ground |
| 1/2 Teelöffel | cayenne pepper |
|
In a heavy 6 to 8 quart enameled or stainless-steel pot, combine all ingredients. Bring the mixture to a boil, stirring occasionally, then reduce the heat to low and simmer uncovered for 2 hours, or until most of the liquid has cooked away and the mixture is thick enough to hold its shape in a spoon. Stir it frequently as it begins to thicken, to prevent the chutney from sticking to the sides and bottom.
Remove the pot from the heat. With a large spoon, ladle the chutney immediately into hot sterilized jars, filling them to within 1/4 inch of the top and process in boiling water bath 10 minutes for pints and quarts. << Joyce Monschein >>
|
|
Anmerkungen zum Rezept:
keine |
