Warm Blackberry Chutney Recipes

WARM JOHNNY CAKES WITH WILD BLACKBERRIES

Steps:

• For the honeysuckle simple syrup: Combine the sugar with 2 cups water in a saucepan and bring to a boil. Put the flowers in a large bowl and pour the syrup over the flowers. Let steep and cool to room temperature, then strain out the flowers. Refrigerate until using.
• For the honeysuckle butter: Put the butter in the bowl of a stand mixer fitted with the whisk attachment. Whip the butter on low speed and add the pinch of salt. Once the butter is soft and malleable, slowly whip in 1 1/2 cups of the honeysuckle simple syrup. Once the syrup is combined, slowly add the flowers.
• For the Johnny cakes: Combine the milk, honey and 3/4 teaspoon of the lemon zest in a small saucepan over low heat and cook, stirring occasionally, until the honey is dissolved and the mixture registers 110 degrees F when measured with an instant-read thermometer. Remove the pan from the heat, add the yeast, cover and let steep until the yeast begins to foam, about 15 minutes.
• Combine the cornmeal and milk mixture in a mixing bowl and whisk until smooth. Cover the bowl with plastic wrap and set aside in a warm place to rise until doubled, about 30 minutes.
• Meanwhile, put the blackberries in a medium bowl and add 2 cups of the honeysuckle simple syrup. Stir in the lemon juice and remaining 2 1/4 teaspoons lemon zest. Let the berries sit at room temperature for 30 minutes, stirring occasionally.
• Put the egg whites in the bowl of a stand mixer and whisk on low speed until foamy. With the machine running, add the sugar 1/2 tablespoon at a time. Increase the speed to medium and whisk until the egg whites form medium-stiff peaks. Set aside.
• Once the batter has risen and soaked up most of the liquid, fold in one-third of the egg white mixture. Add a second third of the egg whites and fold until well incorporated. Fold in the remaining egg whites, being careful not to overmix or deflate the batter.
• Heat 1 tablespoon of the butter in a cast-iron skillet over medium-high heat. Working in batches, add the batter to the skillet 2 rounded tablespoonfuls at a time to form cakes about the size of a silver dollar. Cook the cakes until golden brown and cooked through, about 1 1/2 minutes each side. Transfer the cakes to a plate and keep warm until ready to serve. Repeat with the remaining butter and batter.
• Arrange 3 cooked cakes on each of 6 dessert plates. Evenly divide the macerated blackberries and their juices over the cakes. Top each plate with 1/2 cup of the honeysuckle butter. Serve immediately.

WARM BLACKBERRY CHUTNEY

Steps:

• 1. In a large saucepan, mix the frozen blackberries and sugar. Cook on high heat until the fruit defrosts and syrup starts to form, about 15 minutes.
• 2. Reduce the heat to medium and add thyme. Continue cooking uncovered for until mixture thickens, about 20-25 minutes.
• 3. Remove from heat and add lemon juice. Serve chutney warm, topped with thyme leaves.

BLACKBERRY CHUTNEY

Steps:

• Heat oil in heavy based saucepan.
• add red onion, ginger and chilli.
• fry gently 4-5 mins till soft.
• add blackberries and cook 4 mins, stirring now and then.
• add sugar and vinegar and mix well.
• bring to boil and simmer for 25-20 mins until thickened.
• spoon into hot sterilised jars when still hot.
• Cover with wax paper discs and cool.
• once cool seal and store until needed.
• NOTE I have made this with the addition of 3 tbsp Port or Brandy and it was none the worse for it!

APPLE, BLACKBERRY AND CINNAMON CHUTNEY

Steps:

• The chutney needs to go into sterilized pint jars. The easiest way to do this is to put them and the lids in the dishwasher on the hottest cycle to wash and dry. Take them out when you are about ready to use them and don't touch the insides of the jars with your hands. Alternatively, put the jars and lids into a very large pan of boiling water and boil for a couple of minutes before taking them out to dry on paper towels. You will also need to boil the equipment you use to take the jars out of the pan. At this stage, the jars can be placed into a low-temperature oven to dry. Make sure they are not cracked.
• Put the apples, onions, sugar, vinegar, cinnamon and black pepper into a large pot over medium heat. Stir gently to combine. Bring to a boil, lower the heat and simmer for 45 to 55 minutes, stirring occasionally. The apples and onions should be lovely and soft and the liquid should be thick and syrupy.
• Add the blackberries and cook for another 10 to 12 minutes.
• While the chutney is hot, use a sterilized ladle to fill the sterilized jars. Put the sterilized lids on and set aside to cool. Store in a cool, dark place. The chutney will keep for up to 4 months.

WARM BLACKBERRY CHUTNEY

Steps:

• Preparation 1. In a large saucepan, mix the frozen blackberries and sugar. Cook on high heat until the fruit defrosts and syrup starts to form, about 15 minutes. 2. Reduce the heat to medium and add thyme. Continue cooking uncovered for until mixture thickens, about 20-25 minutes. 3. Remove from heat and add lemon juice. Serve chutney warm, topped with thyme leaves.

BLUEBERRY CHUTNEY

Steps:

• Add the first 7 ingredients to a large pot; bring to a boil.
• Lower heat and simmer for 15 minutes or until the apple is tender, stir frequently.
• Add in blueberries and vinegar; bring to a boil Lower heat to medium and cook 40 minutes or until thickened; stir often.
• Divide mixture into air-tight containers.
• Store in refrigerator up to 1 week; freeze up to 6 months.

SPICY BLACKBERRY CHUTNEY

Steps:

• Combine all the ingredients, except the vinegar, in a large saucepan. Stir mixture over medium heat until the blackberries burst. Season with salt and pepper, to taste. Add the vinegar and allow the mixture to simmer uncovered for 10 mins. Cool, transfer to a sterilised jar and seal immediately.