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So, I wrote a bit of a post about our adventures in bagel-making over here, but we’ve since made another batch and I feel that I should record the differences. I used a recipe from The Fresh Loaf which appealed to me because it could be made in the evening and then boiled and baked in the . . . → Read More: Bagels The Apple-Cranberry fruit leather was so popular in Amelia’s lunch basket that we decided to make more before all the apples have been forgotten for another season. Today, it was Apple-Plum and Apple-Rhubarb. Following the same general idea, we peeled, cored and rough chopped apples added to a large pot and cooked briefly with . . . → Read More: More Apple Fruit Leather We have three apple trees in our yard: a venerable Gravenstein, a Pink Pearl that we brought back home from a trip to Mendocino last fall and an unknown dwarf that might be another Gravenstein variety. The trees bury us; it’s a challenge to use them up before they rot. This year we’ve . . . → Read More: apple cranberry fruit leather
Combine liquids, sugar and spices in a sauce pan sufficiently large to hold everything. Bring to a boil and add everything else once the sugar is dissolved. Cook down until there isn’t much free liquid left and adjust seasoning to taste if needed. Ladle into canning jars and process for 10 minutes. This chutney ought to be left alone for a few weeks to let the flavors mingle. |
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