Isn’t that a pretty jar? I’ll tell you all about it, including its single-piece cap system and the nice company that sent it to me, over the weekend. At the moment, though, I’ve got 20 minutes and a canjam deadline to meet.
SO! The answer, for me, was an apple carrot chutney from Anne Gardon’s Preserving for All Seasons. It’s very pretty, but, alas, I think not quite for me. It’s extremely gingery. It’s not that it’s bad at all—I can tell that it would be quite tasty if you like candied ginger. Alas, I don’t particularly…or maybe I just have major carrot envy looking at all the wonderful things the rest of y’all are doing with your carrots.
However, on the theory that some of you really like candied ginger, I’m putting up a version of the recipe below and giving a 4-oz jar of the stuff away. Leave a comment by next Friday (2/26) at 5 PM to enter!
Apple Carrot Chutney
6 apples, peeled and cored
4 large carrots, shredded (you want 4 cups, total)
3 c. brown sugar (I used more like 2 1/2)
1 c. cider vinegar
1/3 c. ginger, peeled and chopped (it’s too much, I tell you! too much!)
a few cloves and allspice berries
1 c. raisins
1/2 c. orange juice
(the recipe doesn’t call for it, but I added salt)
1) Toss everything in the pot. Bring to a boil. Cook for about an hour, until it gets very thick. The carrots will eventually look sort of melty. This means it’s done.
2) Meanwhile, heat up your hot water bath, sterilize some jars, and heat up some lids. I needed 4 8-oz jars. The cookbook doesn’t give a processing time, but I went for 10 minutes, which seemed plenty for something this sweet and sour.
Surely someone wants this! Please?
I love ginger! This sounds like a wonderful recipe to me.
I also love ginger: i’ve been eating my way through a jar of candied ginger that was meant to garnish some deserts next week! But even more than ginger: I LOVE that jar and its one piece cap and can’t wait to read more about it!
I’m not part of the canjam, but my sweetie and I are big fans of ginger. We’d love to try it!
I can’t participate in the can jam, because I was too late, but I think your carrot chutney looks great. I canned some pickled carrots, because I’m playing along, even if I can’t join in!
I want it! But can you tell me, how do you think this chutney is best used (beside spoon to mouth – my usual approach with canning experiments)?
I am intrigued by this. I can imagine it would be quite nice over some chicken or pork with some rice. I love ginger, but I know what you mean when it can be overpowering. Last year I made a jam with ginger, honeydew, watermelon, and cantaloupe. It is delightful, but it’s definitely a unique flavor that doesn’t work every day.
Chutney is also great over yogurt, so it doesn’t feel like you are just eating it from the jar, though it’s close. I would like that jar, but am more antsy for the info on the jar!
It is a beautiful jar.
i would love to eat this with some hard cheese, count me in!
I love ginger, count me in!
This would make for one hell of a pork dish. Count me in for the giveaway please!
OOOOHHH This looks yummy!!! I also have Anne Gardon’s book – I have been eying this recipe for a bit & now I will be trying. Please count me in for your wonderful looking jar.
This sounds great, I was going for a more gingery flavor in my CanJam Recipe, http://planeteve.blogspot.com/2010/02/tigress-can-jam-february-challenge.html it came out more citrus-y. Perhaps we should swap jars?
I will be honest in saying that I feel as you do about candied ginger, but Dan would eat this with a spoon and come back for more:)
That looks fantastic! I was hoping to find a great carrot chutney recipe! And I love ginger!
Looking forward to hearing about the new jars!
Is that a German jar? We have those here everywhere. Looking forward to reading about it. Your chutney recipe sounds interesting.
Canjammer here. Would love to taste this gingery chutney! Thanks for a great blog!
It looks beautiful – I know Woodman would love it! Like you, not all that crazy about my canning experiment. Mine only made three jars and I tried to give one away this weekend but Woodman threw himself in front of the canning shelf.
I think it would be really tasty on a turkey cheddar sandwich. If I win the jar I will let you know what i do with it.
-Robin
This looks tasty, and the jar is so pretty! But that does sound like a lot of ginger.
I’ve been trying to decide about one-piece lids for a while now. I almost tried them to make wedding favors, but chickened out. I’m looking forward to hearing about your experience with them.
Thanks for the mini-chutney! It arrived the other day and was is perfect shape. I can’t believe the seal held! I haven’t eaten yet, waiting for the right time. Thanks again for such a great blog!
Ruth