Jelly, Chutney & Compotes
Bill Rubino
Posted in Jellys, Chutneys & Compotes
Green Tomato Chutney
When life gives you lemons? Well, when September gives you to many green tomatoes it time to make chutney! Here’s a recipe that would go well with almost anything that’s roasted. Chicken, beef or lamb. It’s a bit sweet but very savory, I would also serve it on the side of my Chicken Tikka or any Vindaloo preparation.
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Black or Red Currant Jelly
For spreading on toast, scones or in stews and sauces. I don’t personally use this for eating, I find it invaluable as a condiment and use it in stews and sauces. It’s particularly useful when cooking game or wild fowl. In the Nordic region it’s often served with roasted game.
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Apple Pear Compote
This is a nice easy and quick compote that is good for having with roasted meats such as deer, beef or pork and ham. It only needs to be made about an hour before you want to use it. Apple Pear Compote – This is a nice easy and quick compote that is good for having with roasted meats such as deer,
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Cranberry Chutney
This is an excellent change from cranberry jelly or other prepared cranberry sauces that I have tried. It is excellent for your Thanksgiving turkey. Stored in the freezer in small containers it is great for all kinds of roasted wild fowl, elk, reindeer and other kinds of roasted game meats.
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Apple Butter
I have several friends who actually wait for me to make Apple Butter in batches that I give as gifts. In September and October, it’s apple harvest time. This year our very old apple tree produced apples for the first time in years. So armed with 4 kilos (8 pounds) of our homegrown apples it was time to make a childhood favorite.
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