This Cranberry Apple Gelatin Salad is a favorite family recipe we make every year for Thanksgiving and sometimes Christmas. My grandma used to bring it to our family gatherings and now it is always on the menu. When growing up as a girl, I remember …
I love autumn and everything that goes with it. Cooler weather, the fall colors in the leaves and grass, fresh apples and pears falling from the trees, pumpkins, colorful mums, and so much more. And yes, more baking! If you’re searching for a few Favorite …
This summer, I’ve had the pleasure of receiving boxes filled with fruits and vegetables from a community food program due to the Covid-19 virus. One of those was a package of purple plums. Of course, we could have eaten them fresh, but I decided to try making Spicy Plum Chutney with them instead.
This condiment sauce is a fun addition to a Charcuterie board. It's a really yummy topping to go with goat cheese or just plain on a cracker.I like to use plum sauce as a dip for eggrolls and thought chutney might be a fun addition to a Charcuterie board. And I was right. It turned out as a really yummy topping to go with soft cheeses such as brie or goat cheese or just plain on a cracker.
First, gather the ingredients. Then prepare them for the recipe. Cut the plums in half and remove the seeds. Core, peel, and dice the apples. Chop the figs into small pieces. Mince the onion and garlic.
In a large saucepan, combine the cider vinegar and sugars. Bring to a boil over a medium-high heat.
Add the prepared plums, apples, figs, onion, garlic, and spices. Bring to a boil and then reduce to a simmer. Cook on a low heat for 1 1/2 – 2 hours until the sauce has thickened and the fruits have broken down into the sauce. Be sure to stir this sauce frequently to prevent burning.
Remove from heat and allow to set for 10 minutes before pouring into hot sterilized jars and seal with canning lids, making sure to follow canning instructions for a water bath.
I turned the jars over and allowed them to set for 8-10 minutes before turning them upright. This type of sealing works for short term storage. If you plan to store the chutney for more than a couple months, I recommend the water bath approach.
This recipe makes approximately 6 half pint jars.
See more Sauces, Spices, and Syrup Recipes Here. See ideas for Charcuterie Boards Here.
See the Recipe Below for Kathy Harris’ Apple Pandowdy Featured Author Kathy Harris is an author by way of a divine detour into the Nashville entertainment business where she works as a marketing director. For several years she freelanced entertainer biographies and wrote, as well as …
Being Lutheran with German heritage on both sides of my husband’s family, we enjoy lots of German food. Which means, we eat a lot of cabbage and sausage! Every year, our church holds a celebration of food for Oktoberfest – German Food Recipes. What …
Try this delicious Apple Pecan Spice Cake when the apples are ripe on the tree. It uses the wonderful scents and flavors of fall–cinnamon, allspice, nutmeg, pecans.
The apples and applesauce keep it moist for many days, and the powdered sugar glaze adds that special touch both for the eye and tongue.
Great for potlucks, too. It uses a 10-cup Bundt cake pan and will serve 12 or more. See more Bundt Cake Recipes Here.
Ambrosia – Five Cup Salad is an easy dish to make for a family gathering or church dinner. Full of fruit and mixed together with simple sour cream that melds together in a delicious fruity and refreshing salad. My mom always called this Five Cup …
This Crescent Lined Baked Brie recipe is perfect when you want to serve guests a little something special. I love how the cheese oozes once you slice into this yummy goodness. The garlic and apricot flavors blend wonderfully with roasted meat dinners that we love …
