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In a Pickle

Posted on October 19, 2011

Seasons come and go, and so do their unique flavours, but with a sprinkling of sugar and a few glugs of vinegar (and a small amount of time) you can preserve fruit, veg and foraged foods and call on them any time of the year.

This week our love for preserving and pickling found its way on to the Radio 4 Food Programme – available to listen again on the BBC iPlayer – who joined us for a chutney making session

Preserving is not only fun and easy to do, the results are amazingly delicious (as well as economical).

Our school-made jams, jellies, chutneys, cordials and flavoured oils are always available to accompany every dish we serve here at the School.

So, when Sheila Dillon visited with a microphone in tow we were more than happy to have a chat and to share some handy preserving hints and tips.

Sheila also joined us on a foraging trip before we made elderberry and apple chutney.

You can make the very same chutney by following the recipe below…

Elderberry and Apple Chutney

Ingredients

  • 425g Elderberries
  • 425g Bramley Apples (peeled and cored)
  • 1 Large onion (chopped)
  • 50g sultanas
  • 150g soft light brown sugar
  • 150ml red wine vinegar
  • ½ tablespoon cayenne pepper
  • ½ tablespoon mixed spice

Method

  • In a large pan place the elderberries, apples, onion, sultanas, spices and half the vinegar and bring to the boil.
  • Reduce the heat and simmer until the fruit is soft
  • Add the remaining vinegar and sugar whilst still simmering and stir until the sugar has dissolved
  • Continue to simmer until the chutney has thickened.
  • Ladle the chutney into sterilised jars and seal.
  • Store for three months before eating.

You can listen to us on the Radio 4 Food Programme and read hints and tips from our preserves tutor, Michelle Roper-Shaw, by clicking on the links below:

BBC iPlayer - The Food Programme

BBC Blog - Making Homemade Preserves

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