Chutney

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Ingredients

• 1 (1 lb. 13 oz.) can cling peach slices

• 1 (1 lb.) can whole cranberry sauce

• 1/2 c. light or dark raisins

• 1/2 c. chopped celery

• 1/2 c. chopped nuts

• 1 tsp. ginger

• 2 tsp. grated lemon rind

• 3 Tbsp. brown sugar, packed down

• 1/2 tsp. cumin

Method

1. Drain peaches; bring all of preceding to boil and very low simmer until thickens.

2. Cover and cool.

Courtesy of member Lee Becker, House of Lancaster Cookery Book, 1986

Apricot Chutney

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Ingredients

• 2 lb. dried apricots

• 1 level tsp. cinnamon

• 1/2 lb. onions

• 1 level tsp. allspice

• 4 lb. brown sugar

• Pinch of cayenne pepper

• 1 level tsp. curry powder

• 2 pt. wine vinegar

Method

1. Wash the apricots well; cover with boiling water and leave for 24 hours.

2. Chop the onions and stew them with a little of the sugar until tender.

3. Strain the apricots and cut into pieces.

4. Put them into a pan with the sugar, spices, onions, and vinegar and simmer until the chutney is thick, about 2 hours.

5. Pot and cover.

Courtesy of member Julia Carpenter, House of Lancaster Cookery Book, 1986

Pickled Cabbage

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Ingredients

• 2 medium size red cabbage (about 6 lbs.)

• 1/4 c. sugar

• 2 Tbsp. mixed pickling spice

• 6 Tbsp. coarse (kosher) salt

• 1 tsp. whole black peppercorns

• 1 qt. malt vinegar

Method

1. Shred the cabbage in 1/8-inch-thick strips.

2. In a large stainless steel or enameled bowl, arrange cabbage in 3 layers, sprinkling 2 tablespoons salt evenly on each layer.

3. Let stand in a cool place for 2 days, stirring it thoroughly several times each day.

4. On the third day, combine malt vinegar, sugar, pickling spice, and peppercorns in a 3-quart saucepan.

5. Bring to a boil over high heat, stirring until sugar dissolves.

6. Boil briskly, uncovered, for 5 minutes, then remove from heat and cool to room temperature.

7. Drain cabbage in a colander, squeezing it as dry as possible; Strain the mixture over it, moistening it thoroughly.

8. Cover. Refrigerate. Marinate for 3 days, stirring occasionally. Makes about 4 pints.

Courtesy of member Nancy Jean Mose, House of Lancaster Cookery Book, 1986

Pickled Broccoli

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Ingredients

• 1 qt. cider vinegar

• 1 1/2 c. water

• 3 Tbsp. pickling spice

• 1 1/2 Tbsp. dried oregano

• 2 Tbsp. dried basil

• 1 Tbsp. black peppercorns

• 6 cloves garlic, crushed

• 1 c. sugar

• 5 lb. broccoli, chopped

• 2 red peppers, seeded and chopped

• 2 large onions, sliced

Method

1. Combine vinegar, water, spice, herbs, and sugar in a large pan.

2. Bring to a boil and simmer for 15 minutes.

3. Add broccoli and boil for 8 to 10 minutes.

4. Pack into hot, sterilized jars and seal.

5. Process 20 minutes.

Courtesy of member Dorothy Mos, House of Lancaster Cookery Book, 1986