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Results 21 - 30 of 68 for lemon chutney
21. PEAR CHUTNEY
Mix first 3 ingredients. Bring to a boil. Boil for 9 minutes. Add remaining ingredients; bring to boil. Cook 30 minutes, uncovered. Pour ...
In a saucepan, combine peaches, pineapple, orange, lemon juice, sugar and mix well. ... sterilized jars, seal. Process for 15 minutes in water bath.
Set aside all but one ... to finely chop lemon and orange, including peels. Coarsely ... week. May be preserved using a hot water bath method.
Combine all ingredients in a Dutch oven; bring to a boil. Reduce heat and simmer for 20 to 30 minutes or until slightly thickened, stirring ...
In a large saucepan, combine ... dissolved. Add the lemon and orange rinds, lemon and ... minutes. Transfer the chutney to a bowl, let it ... Makes about 6 cups.
Simmer all the ingredients until ... tender. Put the chutney in sterile jars and seal. ... cup chopped nuts if desired. Makes about 1 1/2 quarts.
Makes 6 pints. In a ... occasionally. Spoon the chutney into clean glass jars and ... refrigerator. The chutney will keep well for 4 to 6 weeks.
Peel, core and chop the ... the orange and lemon and squeeze out the juice. ... simmer for 2 hours, or until thick. Pour into hot jars and seal.
Shape softened cream cheese in ... cranberries, sugar and lemon juice in small saucepan. Cook ... crackers. May be served hot or cold with meat.
In a large saucepan over ... onion, sugar, vinegar, lemon zest, ginger, allspice, salt and ... 6 servings. Great to serve with chicken or pork.
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