2 cup peeled, chopped rome
1 apples (about 2 medium)
1 cup cranberries
1/4 cup golden raisins
2 tbsp brown sugar
1 tbsp grated orange rind
2 tbsp cider vinegar
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
Directions
Combine All Ingredients in A Nonaluminum Saucepan. Place Over High
Heat. Bring To A Boil, Stir Constantly. Reduce Heat & Simmer
Uncovered 15 Min. OR Until Apples Are Tender. Remove From Heat & Let
Cool. With Knife Blade in Processor, Add Cranberry Mixture. Process,
Pulsing 1 OR 2 Times Until Combined. Place in A Medium Bowl. Cover&
Chill.
(Fat 0. Chol. 0.)
Servings: 2 servings
Apple-Cranberry Chutney Recipe brought to you by Recipe Ideas
Categories: Apple; Cranberry; Fruit
The History of Recipes
It is quite feasible to follow the history of recipes back into the distant past, in fact as far back as the early Egyptians, and maybe further still. Interesting though that maybe, in the main part, these ancient cook books were just basic pictorial instructions for meal preparation.
Interestingly, the oldest recipe discovered, according to academics are some clay tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. During Roman times around 25BC a man called Apicius compiled a collection of scripts detailing recipes prepared by his fellow Romans. In his publication, he tells us how the meals were split into starters, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the chefs of Roman times made use of a wide range of herbs and spices, including some familiar names such as basil, fennel and asafoetida. As our culinary historical trip moves on a few more years there are a couple of cookery books which were published in the fourteenth century - a cookery book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, they are unconnected to the indian curry that is served today, but rather descriptions of the types of food enjoyed by the rich people of that period. In the fifteenth century, the Crusaders brought back a variety of foods and spices from the holy lands, including coriander, basil and rosemary. These new herbs and spices led to an eruption in books on cookery, the majority of which still exist in private collections. By the arrival of the 1900s, cooking books were highly popular as a result of better eduction, more leisure time and having more disposable income. Like it or not, the introduction of television brought us TV cooks and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes just like those on our web site. |
We hope you enjoy this Apple Cranberry Chutney recipe.
