Gooseberry Chutney

"Though the name gooseberry comes from the fact that the berries were commonly used as a sauce for roast goose, this tart, seedy relish would also make a wonderful accompaniment to roast pork or tourtière."

Ingredients:

• 4-1/2 cups (1.125 L) packed brown sugar
• 1 cup (250 mL) cider vinegar
• 1/2 cup (125 mL) water
• 1/2 tsp (2 mL) salt
• 2  whole allspice
• 1  cinnamon stick, (about 2 inches/5 cm), broken
• 8  whole cloves
• 10 cups (2.4 L) gooseberries, topped and tailed
• 1/4 tsp (1 mL) grated nutmeg

Preparation:

• In large Dutch oven, stir together brown sugar, vinegar, water and salt.
• In rinsed double thickness cheesecloth, tie together allspice, cinnamon and cloves; hit a few times with rolling pin to crush cinnamon and release flavour.
• Add to pot.
• Cover and bring to boil over high heat; reduce heat to low and simmer, uncovered, for 5 minutes.
• Add gooseberries and nutmeg; return to boil.
• Reduce heat and simmer, stirring frequently and adjusting heat so sauce bubbles gently, until thickened and berries are tender, about 45 minutes.
• Remove spice bag; press juices back into pan and discard bag.
• Pour into eight 1-cup (250 mL) hot canning jars, leaving 1/2-inch (1 cm) headspace.
• If necessary, wipe rims. Cover with prepared lids; screw on bands fingertip tight.
• Boil in boiling water canner for 15 minutes..

Notes:

• i used 1/8 tsp. ground allspice instead of the 2 whole allspice
• i reduced the brown sugar to 4 cups.

  
  
  

Prepared: 2012-01-17

Categories: Jams & Jellies
(not really)

recipe source:
canadianliving.com

Makes: 9 cups

Calories: 34 per tbsp.
(based on original recipe)