Cookbook:Pumpkin and Quince Chutney
- 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
- 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.