2 c Cider vinegar

1 md Onion, finely chopped

1/2 c Water

1 tb Ground ginger

2 ts Grated orange peel

1 1/2 ts Salt

1/2 ts Cinnamon

1 Garlic clove, minced

1/4 ts Dried red pepper flakes

3 c Firmly packed golden brown

-sugar 2 sm Bartlett pears, cored and

-diced 1 lg Granny Smith apple, cored

-and diced 2 c Cranberries

1/2 c Dried currants

I found this excellent recipe for chutney the other day. It uses cranberries for those folk that were looking for cranberry recipes not too long ago. I think this is better than Major Grays chutney… but then, whadoo I know? Combine first 9 ingredients in heavy medium sauce pan over medium- high heat. Bring to a boil, stirring frequently. Reduce heat to low and cook for 15 minutes, stirring occasionally. Add sugar, pears, apple, cranberries and currants and stir until sugar dissolves. Cook until fruits are soft and liquid thickens slightly, stirring occasionally, about 1 hour. Cool to room temperature (chutney will thicken more as it cools). Cover and refrigerate. Bring to room temperature before serving. Bon Appetite, December, 1989. Page 76. Posted by Stephen Ceideburg Feb 17 1990.

1/2 lb Green olives

1/2 lb Black olives

1/4 c Vinegar

1/4 c Olive oil

3 Stalks celery, chopped

1 Green pepper, chopped

1 Red pepper, chopped

1 Garlic clove, crushed

Mixed Italian Olives Freshly ground pepper to taste Oregano to taste Crack the olives with a hammer or mallet until the pits show. Combine the olives with the remaining ingredients. Let stand at room temperature for 2 days. Store in refrigerator in sealed sterilized jars.

2 lb Peaches, about 8 medium

1 ts Ascorbic acid color keeper

2 c Water

7 Allspice berries

Spread may be sweetened after cooking with aspartame or liquid artificial sweetener, if desired. Authors liked the taste best without additional sweetener. Peel and pit peaches. Place peelings and pits in a saucepan. Cut up fruit into mixing bowl; stir in ascorbic acid color keeper; set aside. Add water and allspice berries to peelings in saucepan. Bring to boil, reduce heat and cook about 25 min or until liquid is reduced to about 1/2 cup. Discard peel and pits. Stir in peaches. Bring to a boil; reduce heat and cook over medium heat 35 min, stirring and mashing occasionally. Remove from heat, mash well or puree, if desired. Ladle into hot clean jars, leaving 1/2 inch headspace. Wipe jar rims. Seal. Process 10 min in a boiling water bath. Store in a cool dark dry place. Makes about 1 2/3 cups. May be stored in the refrigerator up to one month or in the freezer up to 3 months without the boiling water process. Each serving 1 tbsp, 1 ++ Extra 3 g carbohydrate, 12 calories Source: Choice Cooking, Canadian Diabetes Assoc. c. 1986 Shared but not tested by Elizabeth Rodier Aug 93

————————–TAMARIND-RAISIN CHUTNEY————————– 1 c Currants or raisins

4 To 6 ts tamarind

-concentrate (available at -gourmet stores, Indian And Middle Eastern -groceries) 1 tb Ginger, minced

1 ts Fresh green chile pepper,

-minced, or substitute -cayenne —————————-LEMON-GARLIC BUTTER—————————- Juice of 2 lemons 4 tb Butter

1 To 6 cloves garlic, minced

——————————AIOLI MAYONNAISE—————————— 4 Cloves garlic

2 To 3 raw egg yolks

Salt and pepper to taste 2 c Olive oil

2 tb Lemon juice or vinegar

1 tb To 2 tb water or additional

-lemon juice 1/2 ts Dijon mustard (optional)

————————–TAMARIND-RAISIN CHUTNEY————————– Puree all the ingredients in a food processor or blender. Adjust tartness and spiciness to taste. LEMON-GARLIC BUTTER: Fry garlic in 1 Tb of butter until lightly browned. Add rest of butter and lemon. When butter melts, sauce is ready. ROUGHLY-CHOPPED GARLIC: Actually, this is not a sauce, but it was such a hit at one squid party that I am including it here. Throw in a handful of chopped garlic 1 minute before the squid rings are ready to come out. Remove golden brown garlic with a mesh scoop after you take out the squid. Be sure you get all the pieces out. Anything left in the oil will burn and impart a bitter flavor to the next batch of squid. AIOLI MAYONNAISE: This French garlic mayonnaise recipe is from The Book of Garlic. It makes a great dipping sauce for squid. You can make it in a blender for speed, but it tastes better made the authentic way. Peel the garlic and pound in a mortar until smooth. Add the egg yolks and seasoning. Continue pounding until the paste is smooth. Then beat in lemon juice with a whisk. Start adding the oil a drop at a time while continuing to whisk. If you use a blender, whirl the garlic, lemon juice and egg yolks for about a minute until smooth and then add a slow, thin stream of oil while blender is still on high. Do not over liquefy! The sauce should be thick like mayonnaise. If the sauce gets too thick, add water or lemon juice. Makes about 3 cups. From “The International Squid Cookbook” by Isaac Cronin, Aris Books, Berkeley, Ca. 1981 ISBN 0-915572-61-3 Posted by Stephen Ceideberg; February 22 1993.

4 c Prepared fruit

1 Bottle fruit pectin

7 1/2 c Sugar

Peel peaches. Pit, and grind or crush. If peaches lack flavor, add juice of 1 lemon. Combine sugar and fruit. Heat rapidly to full rolling boil. Stir constantly before and while boiling. Boil hard 1 minute. Remove from fire. Stir in fruit pectin. Skim and stir alternately for 5 minutes to cool jam slightly and to prevent floating fruit. The Household Searchlight

2 1/2 tb Coriander Seeds

2 ts Garlic Powder

1 tb Ground Cumin

2 ts Ground Tumeric

1 ts Ground Ginger

1 ts Chili Seasoning

1/2 ts Ground Allspice

1 tb Salt

1 tb Ground Black Pepper

1/2 tb Dry Mustard

1/4 ts Saffron

Grind the coriander seeds, (sieve if any large husks remain). Blend all of the ingredient together and store in an airtight jar. This recipe makes 3 ounces of curry powder. NOTE: THIS IS MADRAS STYLE CURRY POWDER AND IS VERY HOT. From How To Make Good Curries by Helen Lawson Copyright 1973

12 sm Rangpur limes

5 Lemons

4 1/2 c Sugar (2 1/4 lbs)

Makes about 6 half-pints. Wash and remove the seeds of the limes and lemons and put fruits through a food chopper or cut in small pieces. Measure the pulp and add 3 cups of water for each cup of pulp; let stand overnight. The next morning, boil the mixture, uncovered, in a preserving kettle about 20 minutes. Remove mixture to a bowl, cover and let stand again overnight The next morning, measure citrus mixture. Cooking batches of only 4 to 6 cups of fruit at a time, measure out 3/4 cup of sugar for each cup of fruit and combine fruit and sugar in a preserving kettle. Bring mixture slowly to a boil, stirring frequently until sugar has dissolved. Then boil rapidly for about 20 minutes until jellying point is reached. Test for jellying point with a jelly thermometer which should read 200 to 222 F, or with a spoon which, when dipped into mixture, has 2 drops form along the edge, come together and fall as 1 drop. Ladle into hot, sterilized jars and seal immediately. To seal: Fill to within 1/2-inch head room, being sure to first wipe the rim and threads of the jars with a hot damp cloth to remove all particles of food, seeds or spices. While contents are hot, cover with a 1/8-inch layer of paraffin. When paraffin has set, add another layer of melted paraffin, tilting and rotating the jar to sea/l completely. Jams and Jellies - 1975

1 pt Strawberries; (2 Cups)

-Mashed 2 c Sugar

3 oz Liquid Pectin; 1 Pouch

2 tb Lemon Juice

3 dr Red Food Coloring; Up To

-4 Drops May Be Used Stir the berries and sugar together in a large bowl, blending well, and let stand for 10 minutes, stirring occasionally. Add the pectin, lemon juice and food coloring, blending well, and stir constantly for 3 minutes. Spoon the jam into the jars prepared for freezer jams. YIELD: 3 Eight Ounce Jars

Each Tablespoon Contains: Calories: 35 Protein: 0 Grams Fat: 0 Grams Cholesterol: 0 Milligrams Carbohydrates: 9 Grams Sodium: 1 Milligram NOTE 1: This is a freezer jam and cannot be sealed with the cookbook directions. NOTE 2: This recipe can be adapted for use with both raspberries and blackberries. Use the same quantity of fruit.

4 oz Coriander Seeds

5 Bay Leaves

4 oz White Cumin Seeds

1 oz Cardamoms

1 oz Cloves

2″ Stick Cinnamon

2 oz Ground Chili (Not “Chili

-Powder”!!) 2 oz Black Pepper

1 ts Freshly Grated Nutmeg

Toast the Coriander, Bay leaves, Cumin, Cardamoms, Cloves and Cinnamon carefully in a heavy frying pan on top of the stove. Grind up finely in a coffee grinder or blender and combine with the powdered ingredients. Keeps well in a sealed jar. Omit the Chili and Pepper for a blander and more fragrant Garam Masala for delicate dishes.