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Elderberry Chutney
Preserves
Historic

Elderberries with spices and vinegar.


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1 lb elderberries, washed and stalks removed
1 lb cooking apples
4 oz dried fruit, e.g. currants, sultanas, raisins
8 oz onions, finely chopped
1 teaspoon salt
½ teaspoon ground ginger
½ teaspoon ground mixed spice
Pinch of pepper
½ pint malt vinegar
12 oz soft brown sugar

Peel, core and chop the apples and put into a large pan with the elderberries, raisins and onions. Stir in the salt, spices and pepper and a little of the vinegar. Cook very gently for 1 hour until the fruit is soft, stirring from time to time to prevent the mixture sticking and burning. Remove from the heat and stir in the sugar and remaining vinegar. When the sugar has dissolved completely, return to the heat and bring to the boil. Boil steadily for about 30-40 minutes until thick and all the vinegar is absorbed. Spoon into warm, sterilised jars and seal immediately.



See: Chutneys


Image: The Khaki Kook Book, 1917



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