More Interesting Concoctions...

Here are some interesting chutneys, some more marmalades and a couple of other concoctions. I especially like the Carrot Marmalade and the Blueberried with Orange Liquer and Lavender.

Apple Catsup
This one cheats and uses already prepared applesauce. Easy.
This is especially good as a baking sauce for chicken.
Ingredients:
4 c Unsweetened apple sauce
1 tsp Ginger
1 tsp Cinnamon
1 tsp Cloves
1 tsp Mustard
1 tsp Onion flavoring
2 tsp Salt
2 c Vinegar
1 tsp Pepper
Combine all ingredients. Simmer slowly until thick. Pack in hot dry jars; cap and
place jars in boiling water bath, and when water returns to full boil, process for 15 mins.

Blueberries with orange liqueur & lavender
I have made this often. It is particularly good on Whole Wheat Waffles or Pancakes. Just don't get creative and overdo the lavender or it will become obnoxiously flowery.
Ingredients:
1 c Orange flavoured liqueur
1 c Water
1 c Sugar
1 1/2 lb Fresh blueberries
20 Fresh lavender flower heads
Prepare jars, lids and boiling water bath. Combine the liqueur, water and sugar in a pan and cook over med-high heat, stirring frequently, until sugar is dissolved and mixture has coem to boil. Remove from heat. Pick over, wash and dry blueberries, then pack them in hot dry jars, placing 4 lavender flower heads in each jar. Leave 1/2 inch headspace. Pour hot liquid into jars, just covering berries. Wipe rims with clean towel and attach lids securely. Place jars in boiling water bath, and when water returns to full boil, process for 15 mins.

Carrot marmalade
This one is good with cream cheese, on a honey, whole wheat scone.
Ingredients:
2 Whole oranges, seeded and quartered
1 Whole lemon, seeded and quartered
6 Medium carrots, peeled and shredded
3 c Granulated sugar
2 c Unsweetened orange juice
Slice orange and lemon quarters, including peel, into thin strips or small dice with sharp knife; combine with carrots, sugar and orange juice in bowl. Cover and refrigerate overnight. Transfer to heavy saucepan; bring to boil, stirring; reduce heat and simmer about 1 1/2 hours or until thickened and peel is tender. Spoon into sterilized jars; store in refrigerator for up to 1 month or process in boiling water bath 5 minutes for longer storage.

Cranberry Orange Chutney
This makes an interesting condiment for your Thanksgiving table, especially if you are not into making the "Drunken Cranberry Sauce" in the previous section.
Ingredients:
3 c Cranberries
1 c Chopped onion
1 c raisins and currants
1 c Cider vinegar
3/4 c Sugar
3/4 c Packed brown sugar
1 TB Grated orange rind
1/2 c Orange juice
1 ts Salt
1 ts Cinnamon
1 ts Ginger
1 ts Ground cloves
In large saucepan, stir together cranberries, onion, raisins, currants, vinegar, granulated and brown sugars, orange rind and juice, salt, cinnamon, ginger and cloves; bring to boil. Reduce heat to medium-low and simmer, stirring often, for 20 minutes or until thickened. Pour into hot, sterilized jars, leaving 1/2 inch headspace; seal and refrigerate for up to 2 weeks. Or process in boiling water bath for 5 minutes; store in cool, dark, dry place. Makes about 5 cups.

Passover beet preserves
Ingredients:
3 lb Fresh beets or
2 cn Shoestring beets (12 oz.)
1 c Sugar
4 oz Blanched,shredded almonds
1 1/2 Lemons
1 1/4 c Honey
1 ts Ginger (or less to taste)
Boil, peel and grate fresh beets on large grater, or use shoestring beets. Bring sugar and honey to a rolling boil; add beets, lemon juice and rind. Cook 30 min. Add ginger and cook until thick, about 30 min. longer. Add almonds, cook for 5 min. stirring often

Peach chutney
Ingredients:
3 lb Peaches, firm
Vinegar-water: (1 qt water plus 1 tbS vinegar)
1 c Packed brown sugar
3/4 c Seedless raisins
3/4 c Honey
3/4 c Distilled white vinegar
1/4 ts Mace
6 Whole cloves
1 Cinnamon stick, broken up
Pour boiling water over peaches; let stand until skins can be easily removed. Dip in cold water, peel. Remove pits and red fibers; cut into chunks. Place immediately in vinegar-water to prevent browning. In saucepan combine brown sugar and next 4 ingredients. Add cloves and cinnamon tied in cheesecloth bag. Drain peaches; add to syrup. Simmer 1 hour, stirring occasionally. Remove spice bag Continue simmering while quickly packing one clean hot jar at a time. Fill to within 1/2 inch of top making sure syrup covers fruit; Seal each jar at once. Process 5 minutes in boiling-water bath. Makes 4-5 half pints

Sweet onion preserves
Ingredients:
1/2 c Extra-virgin olive oil
3 lb Sweet onion, peeled and thinly sliced
3/4 c Light brown sugar, packed
2/3 c Tarragon white wine vinegar
1 c Dry white wine
1/4 c Tarragon leaves, fresh, minced
1 ts ground white pepper
Warm oil in non-reactive pan over medium heat. Stir in the onions and sugar. Reduce the heat to low, cover and cook, storring occassionally, for 30 minutes. Add the venegar and wine and cook over med-low heat, uncovered, stirring occasionally, for 45 minutes, or until mixture is thick. Stir in the tarragon and pepper. Prepare the jars, lids and boiling water bath. Fill jars leave 1/4 inc headspace. Wipe rims with clean towel and attach lids securely. Place jars in boiling water bath, when water returns to boil, process for 15 mins.

Apple Lovage Chutney
Ingredients:
6 c Apples, cored and chopped
1 c Lovage, fresh
1 md Sweet red pepper, cored, seeded and chopped
1 md Red tomato, cored, peeled, chopped
1 md Green tomato, cored, chopped
1 md Onion, peeled and chopped
3 Garlic cloves, minced
1 c Golden raisins
1/4 c Fresh ginger, peeled, minced
1 c Light brown sugar, packed
1 c White wine vinegar
1 tb Mustard seeds
1 ts Celery seeds
Combine all ingredients in non-reactive pan. Bring to boil over med-high heat, stirring constantly. Reduce heat to med-low and simmer, uncovered, stirring frequently, for 45 mins, or until thickened. Prepare jars, lids and boiling water bath. Fill jars with hot mixture, leaving 1/4 inch headspace. Wipe rims with clean towel and attach lids securely. Place jars in boiling water bath, and when the water returns to the boil, process for 15 mins.