*  Exported from  MasterCook  *
 
                              ROSE HIP CHUTNEY
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Indian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   pt           Dried rose hips, seeds
                         -removed or
    1       pt           Fresh hips, seeds removed
    1       pt           Cider vinegar or wine
                         -vinegar
      1/2   lb           Raisins or sultanas, chopped
    1 1/2   lb           Cooking apples, peeled,
                         -cored and chopped
    2       ts           Ground ginger
      3/4   ts           Cayenne pepper
    1       t            Ground cloves
    1       lg           Clove garlic, minced
      1/2   lb           Brown sugar
      1/8   c            Fresh lemon juice
      1/8   c            Fresh orange juice,
                         -unsweetened
      1/2   ts           Grated orange rind
 
   Needed: large, heavy saucepan; canning jars, parafin,
   cellophane, plastic-lined lids or jars with hinged
   lids and rubber seals.
   
   Remove seeds from rosehips.  Soak the rosehips,
   raisins or sultanas, and apples in vinegar overnight.
   After soaking, place the rosehips with remaining
   ingredients in a large, heavy saucepan. Bring the
   mixture to a boil oveer high heat, then reduce heat
   and simmer, stirring occasionally, until mixture is
   thickened. Leave to cool, then place chutney in clean,
   dry jars and cover with parafin and cellophane and
   plastic-lined lids (or glass jars with rubber seals
   and hinged lids). Store chutney in a cool place. Keep
   for at least a month before using. Like all chutneys,
   this one improves with age.  It goes well with,
   turkey, ham, or game and is good during the winter
   holidays.
  
 
 
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