- 625 ml (2 1/2 cups) ground cherries, husked
- 500 ml (2 cups) sugar
- 125 ml (1/2 cup) water
- Juice and zest of 1 lemon
- 625 ml (2 1/2 cups) gooseberries
- 1 lemon
- 250 ml (1 cup) white wine vinegar
- 250 ml (1 cup) honey
- 250 ml (1 cup) sugar
Slice lemon into thin wheels, then cut each wheel in 4. Set aside.
Pour white wine vinegar and honey into a saucepan. Bring to a boil and let it cook for approximately 10 minutes, until the liquid is reduced by half.
Add lemon slices and continue cooking for approximately 15 minutes, until the fruits are translucent.
Add gooseberries and sugar. Continue cooking for approximately 10 minutes, stirring and skimming the liquid until it thickens.
Put into jars.
- 8 red onions, thinly sliced
- 45 ml (3 tbsp.) butter
- 125 ml (1/2 cup) honey
- 125 ml (1/2 cup) sugar
- 125 ml (1/2 cup) sherry vinegar
- 250 ml (1 cup) blueberries
- Salt and freshly ground pepper
Melt butter in a saucepan. Add onions and let them cook over low heat, stirring frequently until browned (approximately 20 minutes). Season with salt and pepper to taste.
Add honey and sugar, and continue cooking for approximately 10 minutes.
Pour in sherry vinegar and blueberries, and let it simmer for approximately 5 minutes, until it has the consistency of jam.
Serve the chutneys with Cheeses from here and a sliced baguette.
Portions About 3 cups (750 ml)
Between 15 and 25 minutes
Between 20 and 35 minutes