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Family food - midweek meal inspiration, lunchbox tips, party food and more
This recipe for suet-free mincemeat will use up quite a few. It's delicious, quite easy to make and keeps well in jars.
I make this every year with my kind neighbour's overstocks of apples:Apple Chutney, 1984, Pat WinesThe best apple chutney in the world, also probably the simplest to make: (author's comment not mine!)2 pints vinegar4lb apples3lb onion1/2lb sultans3 tbsp currants1.5 tbsp brown sugar3 lvl tbsp salt2 oz mustard seed5 pieces of bruised root ginger1oz black perpper corns1oz curry powder (heat to taste)Tie the ginger and peppercorns in a muslin bag. Cut up all the other ingredients.Put everything in a large Stainless Steel or enamel or Cast Iron Pan (do NOT use Aluminium)Bring to the boil and boil for for 1 hour (or until it thickens)Whilst it is boiling bake enough jam jars with screw lids in the oven - gas 4 or so to sterilise.remove the muslin bag from chutney and decant into hot jam jars.Screw the lids on whilst everything is still too hot to touch - this prevents the stuff going mouldy when stored.Have fun
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