I have decided to share a few of the recipes I have collected, tweaked maybe perfected for our tastes here on the holding preserving our harvests and allowing us delicious treats through the year, whether they be canned, jarred or frozen!
I am going to start with Beetroot and Horseradish chutney as a request from a friend who came recently to camp out in our fields as a quiet alternative to a camp site. (and yes we are thinking of using our 28 days allowances now each year for weekends of campers!)
Beetroot and Horseradish chutney
You will need:
- 750g of raw beetroot, trimmed peeled and finely diced
- 1 onion, diced
- 1 dessert apple, diced
- 2 tbsp of freshly grated horseradish (top tip if you freeze it before grating it wont sting your eyes, plus you can grate a heap and freeze it for future use)
- 200g sugar
- 300ml of white wine vinegar
- 2tsp salt
- Put all the ingredients into the pan ( I use a large heavy based pan or Maslin pan)
- Bring the pan slowly to the boil stirring until the sugar dissolves
- Cook gently then for 1-1.5 hours stirring occasionally
- Once the chutney is done, you will know by performing the channel test (use a spoon, drag it along the bottom of the pan to create a channel and if no liquid refills it fast then you are good to go)
- Jar up into hot sterilised jars, put on lids and allow to sit in a dark cupboard for 2 months before using.