I admit it, preserves and preserving bring out the Earth Mother in me and I have been known to disappear into the cellar on occasion just to sneak a peak at my rows of jars glistening in gorgous colours…
But I am not a hoarder and so I do use them up. With snowmen and winter pruning being all that is going on in the orchard at present, all that mellow fruitfulness preserved during the preserving season is keeping us supplied with ready-made (almost) meals through the winter:
Full-Bodied, Fruity Red Cabbage
+ red cabbage
= a winner in our house from the autumn through to the spring.
The chutney has all the flavours you need for a a really fruity, flavourful dish of red cabbage (whether for a festive table or for weekday suppers to accompany some full-bodied sausages):
- Thinly slice your red cabbage, chuck it in a saucepan together with a jar of Spicy Plum Chutney, give it all a good mix and simmer slowly over a low heat (not too hot otherwise the chutney will catch and burn on the bottom of the pan) – the liquid from the cabbage, together with the chutney, provides enough cooking liquid – do not add water as it simply makes the end result insipid.
- Simmer, covered, for about an hour, then remove then lid and increase the heat a little to then boil the liquid down (you’ll be surprised how much water there is in red cabbage!) About another half an hour of cooking and you will have a pan of glistening, fruity red cabbage.
This recipe also works well with
which also makes a fine
Fruity Winter Beetroot Salad:
+ beetroot (steamed or roasted)
is all you need.
Spicy Plum Chutney and/or Quince Chutney dressing
(dilute with a dash of olive oil and/or red wine, fruity vinegar or similar according to taste)
on a winter salad of leaves, nuts and citrus
Comprising almost 50% onion and garlic,
my Quince Chutney also makes a great addition to meatballs and vegetable fritters
and I have used it in sauces and risottos as a replacement for sautéed onions.
And last but not least, spreading either
Spicy Plum or Quince Chutney over a flammkuchen base
before adding the rest of the toppings is a really good idea – believe me!