Preserves, Chutney's and Sauces

Chutney of green tomatoes
3 kilo of small green tomatoes
2 liter (4 pints) of quality vinegar
3 kilo of sugar
1 teaspoon of gingerpowder
12 cloves
12 peppercorns
12 gr (0,5 ounce) of cinnamon sticks.

Never cook in an aluminum pot

Bring sugar, vinegar and herbs to a boil. Prick the tomatoes with a needle several times. Add to the boiling liquid after 15 minutes. Leave them simmering together for another 15 minutes. Turn off the fire and let it cool down for 24 hours. Boil again and let them simmer for 10 minutes, cool down; repeat again the next day. After the 3rd time seperate the tomatoes from the juice. Bring the juice to a boil and let it reduce to a thick syrup. Don't let it burn or cook too long. Add the tomatoes again for another 5 minutes and put the hot sweet-sour in sterilized glass-pots. After closing put them upside down for some time to get the pots vacuum. Clean the outside, label and store in a cool room. Serve as a side-dish with meat.

Quince sauce
preparation and cooking: 60 minutes

1,5 kl. of quinces
sugar (3/4 kilo amount of fruit)
cinnamon stick and star aniseed
1 lemon washed unpeeled cut in 6 or 8 pieces
water and 2 glasses of white wine

Scrub the quinces thoroughly under the tab, don't peel. Cut in chunks and remove the bad parts. Take the pits out and keep seperate in a clean linen or cotton bag. Bring the quinces, (pits) herbs and lemon to a boil in a pressure cooker with two glasses of water and the wine. Simmer for almost 45 minutes. Cool. Take out the bag with pits, lemon, cinnamon and aniseed and mash the quince in a blender. Weigh the fruit and add the sugar. Bring to a boil again and heat thoroughly. Put the quince sauce in sterilised pots. Tastes good with meat or in yoghurt with muesli.

ajo en aceite (garlic gloves in oil)
preparation: 10 minutes and 2-3 days of rest

10 bulbs of garlic, peel the cloves
0.5 l. vinegar
0.5 l. water
spoonfull of sugar and salt
fresh herbs, such as rosemary and thyme
lemon rind or small pieces of spicy pepper
extra virgen olive oil

Bring the water and vinegar to a boil and simmer for 5 minutes until garlic cloves are tender. Leave in the water for 2-3 days, then sieve and dry. Put them in small pots with the herbs and lemon rind and pepper, press firmly, pour over the olive oil and close pots.

Apple pepper relish
preparation time 60 minutes and a day rest

0,5 l. water
0,5 l. vinegar
0.5 kl. sugar
peppercorns, juniper berries, cloves
4 apples
4 red or green peppers
1 bulb of garlic (about ten cloves)
2 small onions

Chop everything into small cubes and boil until soft for half an hour. Leave a day to rest, next day bring to a boil again and add 25 gr. of pectine powder. Put the relish in sterilised pots, let them cool off upside down.

Orange marmelade
preparation time: 1,5 hour

10 Sevillana oranges
or: 3 grapefruits, 2 lemons and 2 sweet oranges


Wash the fruit and place in a pan just under water, bring to a soft boil for at least an hour, until the fruit are soft and almost transparant. Cut skin and juicy flesh in small pieces, throw away pits and white skins. Weigh the fruit and use about 750 gr. of sugar on a kilo of fruit. Put back the finely chopped fruit in half of the amount of water. Bring to the boil again and stir untill sugar is dissolved. When the fruit is not cut small enough, use the blender and add if neccessary pectine.

Sweet and sour of pumpkin
preparation time: 60 minutes and 3 days of rest

1,5 kilo of orange pumpkin chopped in regular dices
1 l. quality apple vinegar
1 l. of water
0,5 kl. sugar or honey
salt, cinnamon stick, 3-4 star aniseed, 6-8 cloves

Make a stock of the above ingredients and cook the pumkin until tender and transparant, leave for three days. Take out the pumkin and put in sterilised pots. Heat the stock and pour over the pumkin, close the lids and put upside down.

Orange garlic sauce
preparation time: 10 minutes
cooking time: several times 15 minutes
makes: 4 jars of half a litre

6 to 8 cloves of garlic,
1 teaspoon salt,
1 onion thinly sliced,
1/2 a cup of sour orange juice, (press half an orange and half a lemon, or lime, together)
1/2 a cup of good olive oil
a lot chopped parsley.

Use a mortar and pestle to crush the cloves of garlic, make with the salt a thick paste. Place this in a bowl and mix with the onion and orange juice. Heat olive oil in a pan and add this garlic mixture. Stir in the parsley. Stir and cook over medium high heat for a few minutes. The sauce keeps for weeks when refrigerated. Serve on grilled eggplant or plain vegetables. Or as a sauce over grilled chickenbreast or beefsteak.

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