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 possible to trace the history of meal recipes back into the distant past, at least as far back into history as the early Egyptians, and quite possibly further than that. Interesting though that maybe, mostly, these ancient records were just basic hieroglyphic instructions for preparing meals.
The truth of the matter is, the oldest recipe in existence, according to academics is a collection of clay tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful and blissful. Later on, in The time of the roman empire 25BC a man called Apicius assembled some documents describing recipes prepared by wealthy Romans. In his scrolls, he tells us how the meals were split into starters, entrees and dessert, something we still use today. This early Roman chef informs us how the ancient Romans used a good variety of herbs, including a few that are still present in modern kitchens such as bay, mint and dill. Later, there are some recipe books dating from the fourteenth century - a cookery book entitled `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, they are nothing to do with the indian food that is familiar to us all today, but instead accounts of the types of meals served to the rich people of the time. Later, in the fifteenth century, the Crusaders brought back many spices and herbs from Arab cooking, including spices like coriander, parsley, and basil. The introduction of these new herbs and spices led to an outbreak in recipe publications, most of which are now in private libraries. During the following few hundred years, the powerful families of Europe competed with each other to offer the most exotic banquets, and as a consequence, the best chefs and their recipes were at a premium. Even so, it was during the 1800s that haute cuisine and recipe books became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to collecting, verifying, and recording popular recipes of the day. By the time we get to the 1900s, recipe publications were in great demand, mostly due to more people being able to read, people having increased spare time and having more disposable income. |
We hope you enjoy this Apple Cranberry Chutney recipe.
