Of course, the pickle I referred to was Branston pickle, which is more like a chutney than anything else. It tastes great with cheeses, and on meat sandwiches and sausages, and can be stirred into curries to enhance flavour.
My sister SBW says ......."Traditional Branston Pickle calls for finely diced rutabaga and carrot. I used green tomatoes instead, because I had them. It's delicious." This is her recipe for a Branston Pickle-like preserve. Brilliant.
Ingredients:
- 6 cups of finely chopped green tomatoes
- 3 cups of finely chopped cauliflower
- 2 cups of finely chopped onion
- 2 cups of finely chopped peeled apples
- 1 cup of chopped dates
- 1 cup of chopped prunes
- 2 cups of sultana raisins
- 2 cloves of garlic, minced
- 1 cup of cider vinegar
- 1 cup of malt vinegar
- 2 cups of water
- 1/4 cup lemon juice
- 1/4 cup Worcestershire sauce (easy for you to say)
- 2 cups brown sugar
- 1 Tbsp. kosher salt
- 2 tsp mustard seed
- 2 tsp allspice
- 1 tsp cinnamon
- 1/2 tsp cayenne
- a little flour or cornstarch to thicken the mixture (perhaps a tablespoon)
- 1 Tbsp. caramel browning liquid
Combine all ingredients in a large pot. Cook 1 ½ – 2
hours on the stove at a medium heat until thick. Further thicken
with a little cornstarch or arrowroot flour paste as necessary. Cook 5 more
minutes, then stir in 1 tablespoon of caramel browning liquid until thoroughly mixed.
Fill hot sterilized jars leaving ½ inch headspace, clean the rims, cover with sterilized lids and bands and process in a boiling water bath 10 minutes. And voila, you have preserves.
Fill hot sterilized jars leaving ½ inch headspace, clean the rims, cover with sterilized lids and bands and process in a boiling water bath 10 minutes. And voila, you have preserves.
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