*  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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