Merrick House Chutney Recipes

Steps:

• Combine the apples, onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, pepper flakes and salt and in a large saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat to simmer and continue cooking, stirring occasionally, for 50 minutes to 1 hour, until most of the liquid has evaporated. Take off the heat and add the raisins.
• Set aside to cool and store covered in the refrigerator for up to 2 weeks.

Steps:

• Peel and cut enough cantaloupe rind (including 1/4" of the pulp) to make 4 pounds. Cut the rind into bite-sized pieces and parboil for 12 minutes. Drain and combine with remaining ingredients in a large pot. Cover and simmer over medium heat for 3/4 hour. Uncover and continue cooking for 3/4 hour or until the juice has thickened to a light syrup. Pour into hot, sterilized preserving jars, cover and seal.

Steps:

• Blend cornstarch and cold water in a saucepan. Add boiling water, and cook until thick and clear. Cool completely.
• Beat egg whites till foamy. Gradually beat in sugar, beating until stiff and glossy. Add salt and vanilla, and slowly beat in cold cornstarch mixture. Beat quickly for several minutes. Spread meringue on filled, cooled 9-inch pie.
• Bake pie at 350 degrees F (175 degrees C) for 10 minutes until tips of meringue begin to brown.