Recipe - Rose Hip Chutney

One half pt Dried rose hips, seeds
removed or
1 pt Fresh hips, seeds removed
1 pt Cider vinegar or wine
vinegar
One half pound Raisins or sultanas, chopped
1 One half pound Cooking apples, peeled,
cored and chopped
2 teaspoon Ground ginger
Three fourths teaspoon Cayenne pepper
1 teaspoon Ground cloves
1 lg Clove garlic, minced
One half pound Brown sugar
1/8 cup Fresh lemon juice
1/8 cup Fresh orange juice,
unsweetened
One half teaspoon Grated orange rind

Needed: large, heavy saucepan; canning jars, parafin, cellophane,
plasticlined lids or jars with hinged lids and rubber seals.

Remove seeds from rosehips. Soak the rosehips, raisins or sultanas, and
apples in vinegar overnight. After soaking, place the rosehips with
remaining ingredients in a large, heavy saucepan. Bring the mixture to a
boil oveer high heat, then reduce heat and simmer, stirring occasionally,
until mixture is thickened. Leave to cool, then place chutney in clean, dry
jars and cover with parafin and cellophane and plasticlined lids (or glass
jars with rubber seals and hinged lids). Store chutney in a cool place.
Keep for at least a month before using. Like all chutneys, this one
improves with age. It goes well with, turkey, ham, or game and is good
during the winter holidays.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini