Marvão Castle – Portugal
Quinta do Retiro – Portugal – Fabulous holiday lets and very dog-friendly camping
Apple Chutney Recipe
Adapted from Canning and Preserving Food For Beginners by Manuela Paul
2lbs apples – washed, peeled & cored
1 chopped onion
1 chopped red bell pepper
4-6 cups raisins
2-4 cups vinegar
2-4 cups sugar
3 tablespoons mustard seed
2 tablespoons ground ginger
2 teaspoon allspice or nutmeg
2 teaspoons salt
Bring to the boil and then reduce heat and simmer for 45-60 mins. Put into sterilised glass jars (160 degrees C for approx 20 mins). Leave headspace of approx 1cm and then put into a water bath canner for 10 mins. Remove from hot water and allow to completely cool before putting into storage cupboard.
Apple Sauce
Peel, core and cook a saucepan full of apples with sugar to suit your tastes for 40 mins
