Raw Apple Relish
----------------
3 tart apples
1 green pepper
1 sweet red pepper
1 onion
2 stalks celery and tops
3 T. honey
3 T. lemon juice
lemon rind
Grind all ingredients together. Serve with cold meat, fowl, or fish. Makes
1 pint.
From: The Natural Foods Cookbook.
Cooked Cranberry-Apple Relish
-----------------------------
1 lb. cranberries
1 c. sweet cider
2 tart apples with skins, sliced
1 c. honey
lemon rind, grated
pinch of mace, ground
Simmer gently cranberries, cider,and apples until fruit is soft. Add honey,
rind, and mace. Simmer for 5 minutes. Cool. Serve with meat, fowl, or fish.
Makes 2 pints.
From: The Natural Foods Cookbook.
Raw Cranberry Relish
--------------------
2 c. cranberries
1/2 c. sweet cider
4 T. honey
1/4 tsp. allspice, ground
pinch of cloves, ground
Variations:
Add: 1 apple with skin, quartered and cored
1 c. fresh diced pineapple
1/2 c. diced celery or cucumber
1/2 c. chopped raisins
1/2 c. chopped nuts
Grind all ingredients together. Makes 1 1/2 pints.
From: The Natural Foods Cookbook.
Cranberry Fruit Relish
----------------------
1 package cranberries, washed
4-5 unpeeled apples, grated
1/4 cup raw honey, or to taste
2 small oranges (use part skin)
Run cranberries thru fine food chopper with oranges. Or process in blender
until finely chopped. Combine with grated apples, add honey to taste, chill
to blend flavors. Can add a few chopped pecans or grated coconut, if
desired.
From: Ten Talents Cookbook by Frank and Rosalie Hurd.
Cranberry Relish for Thanksgiving
---------------------------------
1 bag of fresh cranberries
1-2 navel oranges (Peel & removed white)
1-2 apples
nut if desired (I used pecans)
sweeten to taste (I use raw honey)
Chop cranberries & orange in food processor. Use as much orange as needed
to keep cranberries moving so that they are finely chopped. Place in a
bowl. Then chop apples in food processor. Add to cranberries Chop nuts if
desired and add to cranberries. Mix well and sweeten to taste. The oranges
also create the juice in the salad. So adjust the amount of oranges based
on how juicy (wet) you want your salad.
From: Patricia Cook at http://www.rawtimes.com/
----- Recipe
Title: Lime Chutney (Nimboo Chatni)
Categories: preserving, chutney
Yield: 1 1/4 liter
12 limes; halved
1 md onion; peeled, quartered
4 hot green chile peppers
1 in ginger root
4 oz seedless raisins
7 green cardamom pods
1 tb black peppercorns
1 tb coriander seeds
1 tb mustard seeds
4 dried red chile peppers
1 1/2 cup pineapple juice
3 tb coarse salt
1/4 c honey
Juice the limes. Discard 6 lime halves. In a food processor, combine
remaining 18 lime halves, green chile peppers, ginger and raisins. Chop
finely. Place mixture in a non-metal bowl. Open cardamom pods. In a heavy
skillet toast peppercorns, cardamom seeds, mustard and coriander seeds and
the dried red chilis for about 3 minutes, stirring constantly. Let cool
spices on a dry plate, then grind finely. Add spices, lime juice, honey
and pineapple juice to the chopped fruit mixture. Stir thoroughly, cover
and let steep at room temperature for two days. On the third day pour
mixture into an enameled pot (no stainless steel!), add salt and bring to a
boil slowly. Simmer, uncovered, for 30 minutes. Fill into prepared clean
jars. Close jars with a tight fitting lid. Store in a cool place.
The chutney should rest for at least 2 weeks (4 weeks recommended) before
opening. Keep open jars in the refrigerator.
Contributor: phildeb@ibm.net
Translated from the German edition of "Classic Indian Vegetarian and Grain
Cooking" by Julie Sahni. Any errors on my account.
Posted to rec.food.recipes by Petra Hildebrandt from Hamburg, Germany
Adapted by Patti Vincent
-----
Fresh Coconut and Mint Chutney
------------------------------
Makes about 1 3/4 cups, will keep covered and refrigerated for a couple of
days.
1-2 hot jalapeno chilies, seeded and chopped
1/2 inch scrapped fresh ginger root sliced
10 whole almonds, blanched
1/3 cup water
2 tablespoons lime or lemon juice
1 tablespoon chopped dried fruit soaked in boiling water for 5-10 minutes
and drained (papaya, or mango would probably work well)
1/3 cup trimmed fresh mint, lightly packed
1 cup grated FRESH coconut, lightly packed.
Use a food processor fitted with a metal blade or a blender. With the
machine running, drop in the chilies and ginger and process until minced.
Add nuts, pulse four or five times until ground. Add the water, juice,
dried fruit and mint, and process until smooth. Stopthe machine, add
the coconut, and continue to process until the chutney is creamy and
smooth. To accompany dishes it should be fairly think as a dipping souce it
can be thinnner, use coconut milk. Serve at room temperature or chilled.
From Willow
Fresh Coriander Chutney
-----------------------
makes 1 cup, will keep refrigerated for 2-3 days.
1 tsp cumin seeds
3 tablespoons sesame seeds
1/4 cup FRESHLY grated coconut or 1/4 cup chopped almonds
1 cup trimmed fresh coriander, slightly packed
1-2 hot jalapenos seeded and chopped
1.2 inch scapped fresh ginger root, chopped
2 tablespoons water
1/4 cup refrigerated coconut milk (optional)
1 tablespoon chopped dates or rehydrated raisins
Combine the cumin seeds, sesame seeds and coconuts or nuts in a heavy
frying pan and place over low heat. Dry-roasting, stirring frequently,
until the coconut or nuts darken a few shades.
Combine the coconut mixture and the remaining ingredients in a food
processor fitted with the metal blde, or a blender, and process until
smooth. The texture should resemble runny apple-sauce. Transfer to a bowl
and serve or cover and refrigerate.
From Willow
Creamy Almond (or hazelnut) Chutney
-----------------------------------
1 cup raw almonds
1/4 tsp lemon juice
1/2 inch piece of fresh ginger, peeled and sliced
1-2 jalapenos seeded, chopped
up to 1/3 cup of water
2 tablespoons chopped fresh coriander (cilantro)
Combine everything but the coriander in a blender or food processor, blend
until smooth, adding more water if necessary to produce a loose puree.
Transfer to a bowl and add the coriander, well covered, will keep for three
days in refrigerator. This chutney thinkens as it sits. Thin it out with
water to the desired consistency.
From Willow
Shredded mango and coconut chutney
----------------------------------
2 medium firm unrip mangoes
1/4 cup dried or fresh coconut ribbons
1 tablespoon diced dried fruit, such as papaya or apricot
1 tablespoon each orange and lime juice
1/8 tsp cayenne or paprika or a mix (depending on the heat you want)
1-2 jalapenos seeded and slivered
2 tablespoons sesame or coconut oil
1 tsp black mustard seeds
2 tablespoons finely chooped fresh cilantro
Peel the mangoes and coarsely shred the fruit. Discard the seed. Combine the
mango with the coconut, dried fruit, juices, cayenne or paprika and green
chilies in serving bowl, gently toss, cover and marinate for 1/2 hour. It
can be refrigerated for up to 6 hours before serving. Heat the oil in a
small pan over moderate heat until hot but not smoking. Drop in the mustard
seeds and fry until they turn grey and sputter. Keep a lid handy to catch
flying seeds. Pour the seeds into the salad, add the fresh coriander, toss
to mix and serve.
From Willow
Pudina Ki Chatni (Mint Chutney)
-------------------------------
2 cups fresh mint leaves
1 small onion
2 cloves garlic
1 fresh hot green chile pepper (seeded, if you prefer a milder chutney)
1 tablespoon lemon juice
1 teaspoon cayenne pepper
3 1/2 fluid ounces water
Process all ingredients in a food processor to make a thick paste. To
store, keep covered in the refrigerator. Corander chutney can be made
simply by substituting fresh coriander (cilantro) for the mint.
From: Jennifer Freeman
Peach Salsa
-----------
3 peaches, peeled and chopped fine
1 tablespoon lime juice
1 1/2 tablespoons raw honey
2 tablespoons chopped cilantro
1-2 fresh chiles, seeded and finely chopped
Mix together, chill and serve
From: SF in rec.food.cooking
Peach Salsa II
--------------
1 cup peeled & chopped peaches
1/4 cup chopped red onions
1/4 cup chopped yellow or green pepper
1 Tbsp. lemon or lime juice
2 tsp. snipped fresh cilantro, parsley, OR Basil
1/2 tsp honey
Dash ground red pepper.
In a medium bowl, stir everything together. Cover & chill for up to 6
hours. Makes 11/4 cups.
From: SF in rec.food.cooking
Adapted by Patti Vincent
Peach Salsa III
---------------
Serve it with grilled entrees.
6 cups prepared peaches, about 12 medium or 3 lb (1.4 kg)
1 1/4 cups chopped red onion
4 jalapeo peppers
1 red pepper, chopped
1/2 cup loosely packed finely chopped fresh cilantro or coriander
1 tbsp lime juice
2 tbsp honey
1 clove garlic, finely chopped
1 1/2 tsp ground cumin
1/2 tsp cayenne pepper
Fill boiling water canner with water. Place 8 clean half-pint (250 mL)
mason jars in canner over high heat.
Blanch, peel, pit and chop peaches. Measure 6 cups (1.5 L).
Place Snap Lids in boiling water; boil 5 minutes to soften sealing
compound.
Combine peaches, onion, peppers, cilantro, lime juice, honey, garlic, cumin
and cayenne pepper in a large stainless steel or enamel saucepan. Bring
to a boil, stirring constantly to prevent scorching. Boil gently,
stirring frequently, 5 minutes.
Ladle salsa into a hot jar to within 1/4 inch (0.5 cm) of top rim (head
space). Remove air bubbles by sliding a rubber spatula between glass and
food; readjust head space to 1/4 inch (0.5 cm). Wipe jar rim removing
any stickiness. Center Snap Lid on jar; apply screw band just until
fingertip tight. Place jar in canner. Repeat for remaining salsa.
Cover canner; return water to a boil; process 10 minutes at altitudes up
to 1,000 ft (305 m). Remove jars. Cool 24 hours. Check jar seals. Sealed
lids curve downward. Remove screw bands; store separately. Wipe jars,
label and store jars in a cool, dark place.
*Wear rubber gloves when handling jalapeo peppers.
From: SF in rec.food.cooking
Adapted by Patti Vincent
MMMMM----- Recipe
Title: Peach Mint Salsa
Categories: Basics, Salsa
Yield: 3 cups
2 ripe peaches; peeled and
-diced
1 sm red pepper; chopped
1/2 red onion; chopped
1 sm jalapeno pepper; minced
1/4 c pineapple juice
3 tb grape juice
2 tb fresh chopped mint
I created this special salsa to serve with
Grilled Boneless Leg of Lamb (see recipe)
Mix all ingredients together and refrigerate at least one hour to
blend flavors. May be made a day or two in advance.
http://busycooks.miningco.com
Adapted by Patti Vincent
MMMMM
Fruit Butters
Banana Date Butter
------------------
8 dates chopped
1/4 cup orange juice
1 banana sliced
1 Tbsp oil
1 Tbsp lemon juice
In saucepan, combine dates and juice. Heat on high for 2 minutes. Process
all ingredients until smooth. Little specks of dates will remain. Store up
to one week in fridge
From Valerie
MMMMM----- Recipe
Title: Spiced Apple Butter
Categories: Fruits, Jam/jelly
Yield: 4 Cups
6 Apples, sliced
1 cup Apple cider
2 tsp Ground cinnamon
1/2 tsp Ground ginger
1/2 tsp Ground nutmeg
1/2 tsp Ground allspice
1/2 tsp Ground cloves
Place apples and cider in pot over medium heat. Cook, stirring
frequently, until mixture comes to a boil. Lower heat and simmer,
stirring frequently, for about 1/2 hour. Stir in spices. Continue
simmering and stirring for another 1/2 hour, or until apple slices
have disintegrated and butter is thick. Remove from heat. Transfer
to 4 1-cup containers, and store in fridge.
From: the recipe collection of Fred Towner via rec.food.recipes
MMMMM
Apple Butter
1 20-ounce jar unsweetened applesauce or 2 1/2 pounds cored tart apples
1 cup unsweetened cider or apple juice
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1/2 teaspoon nutmeg
(NOTE: 2 1/2 tablespoons apple pie spice can be substituted for the 4
spices.)
Cook fresh apples with peel, then put into blender or through food mill.
If using applesauce, combine applesauce, cider and spices in electric
skillet, iron skillet or shallow saucepan. Simmer slowly, stirring
frequently, 2 to 3 hours until spreading consistency is reached. May bake
at 325 degrees until reduced to half the amount - not as much stirring
needed. Cool. Store, covered, in refrigerator. Makes 2 cups.
Adapted from: Lita Lotzkar via rec.food.recipes
Apple Butter
------------
2 qt. pure apple cider
3 qt. peeled and quartered cooking apples (about 4 lb.)
1/4 c. pure maple syrup
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
Bring cider to a boil in a large saucepan. Add apples. Bring to a boil;
reduce heat. Simmer, uncovered, stirring often, until apples are soft. Stir
in remaining ingredients. Simmer, uncovered, stirring often, until very
little liquid separates from pulp, about 2 hours. Makes about 2 pints apple
butter.
Adapted from: Sheryl Heller via rec.food.recipes
Peach Butter
------------
Peaches (at least 8-12)
Optional raw honey or pure maple syrup (was sugar)
Lemon juice, if desired
Spices, if desired
Peel and pit the peaches. Quarter them. Put the quartered peaches in a
heavy kettle and add about 1-2 cups of water to the pot. Start cooking over
low heat to discourage sticking. Cook until tender, stirring often to
discourage sticking.
After cooking, drain the peaches through a colander, reserving juice (you
can make jelly with the resultant juice). Put the peaches through a food
mill to puree. A blender or food processor can be used, though their
action is different than milling. I much prefer a food mill -- it strains
to puree and separates any extraneous fiber; the fp and blender chop to
puree. The final texture is different.
Measure the pulp/puree by volume. Put it into a heavy bottom kettle. Add
some sweetener if you wish. Add a wee splash of lemon juice at this point,
if you wish. Commence cooking over low to moderate heat, uncovered,
stirring to dissolve the sugar. Don't sit down and read the paper. Don't
leave the room.
When the stuff begins to boil, reduce the heat to very low, put a splatter
screen atop and cook until it is thickened to your liking. *If* you want
spiced butter, add spices towards the end of the cooking. I won't give
amounts of spices: Start with a small amount. (Duh!) Be careful with
ground cloves--a little goes a long way. Spices that are nice with
peach butter include cinnamon and nutmeg. If you leave the room to get
on with your life, take a timer with you and set it for 5-10 minutes (your
cue to run back and stir and check) -- less time as it gets closer to
being done.
When you've got the stuff cooking, go back to that reserved juice and
strain it, hot, through about 3-4 layers of cheesecloth. Use the juice
for peach jelly (check a pectin box for a recipe) or adding it to barbecue
sauce.
Fruit butters are great!! They are very interruptable. *If you are
uncertain* as to whether or not they are done, hold everything! Get the
pot off the heat and let it and the contents cool. Check the texture and
consistency then. If it's as you like it, reheat and jar. I've taken
three days to make my apricot butter if I haven't had the necessary time
in one shot.
Expect the volume to have reduced by about one-third. Use that guide for
determining how many canning jars to prepare.
Have your canning jars and lids prepared and ready to fill. When the
butter is thickened, fill the jars, remove bubbles, seal and process in a
boiling water bath for 10 minutes. Because of the density of fruit
butter, I like to have my batch bubbling hot when I fill my jars. I do
this by returning the now done butter to my mixing pitcher and nuking it
till the edges are bubbling. Then I pour it into the jars, check for
bubbles and seal and process.
I recognize that this might be seen as a pretty involved process. It's
worth the time.
Other Fruit Butters
Same method.
Apricot Butter - I don't like mine spiced at all! *Maybe* a wee splash of
orange juice, more likely not. Do what you will. Easy on the lemon juice
if you use it.
Plum Butter - My plums, when pureed, are sour and strong. They can stand
cinnamon, clove, and freshly ground allspice. Skip the lemon juice.
Apple Butter - There are a zillion recipes for apple butter. Most include
cinnamon, cloves, nutmeg, maybe mace. Skip the lemon juice.
Most fruit butters, because of their tanginess and spiciness are very nice
with grilled or roast meats, pork and chicken in particular. Apricot butter
is a nice dip for chicken when it's cut with some lemon juice. Plum butter,
too.
Adapted from: Schaller_Barb@htc.honeywell.com via rec.food.preserving