Branston
Living in this country has thrown up a few problems from time to time. When I first moved here, I introduced my new family to Branston. They loved it and it became a problem due to the price! The solution? I learnt how to make my own! The recipe and instructions are in the full version of this entry. I am amazed that this product is not in every grocery store over here, everybody loves it. It has even been suggested, by quite a number of people, that I go in to production and sell it!
Ingredients:
2 cups of finely chopped Carrots (about 9 oz)
2 1/4 cups of Rutabaga (Swede) diced in to 1/8 inch cubes
15 – 20 Sweet Gherkins diced in to 1/8 inch chunks
2 cloves of Garlic finely chopped
4 oz finely chopped Dates
1 1/2 cups of finely chopped Cauliflower
2 average (strong) Onions finely chopped
2 medium Apples finely chopped
2 medium Zucchini (Courgettes) unpeeled and finely chopped
1/2 lb of Brown Sugar
1 tsp of Salt
4 tbsp of Lemon Juice
1 1/2 cups of Apple Cider Vinegar
1 tin of Chopped Tomatoes
Cornstarch
A dash of Cayenne Pepper (Experiment to suit yourself or leave it out!)
Caramel Coloring (Brown food colouring)
A splash of Worcestershire Sauce
Combine everything but the coloring in a saucepan and bring to a boil. Reduce heat to simmer for 1 1/2 to 2 hours until Rutabaga is cooked but still firm. When in the simmer phase, I leave the lid off of the pan and replace any lost liquid with more Apple Cider Vinegar. At the end, if the mixture is too liquid, I mix some Cornstarch with a little more Apple Cider Vinegar and add until I get the required consistency. Add the coloring to get the dark brown color. Bottle and seal in a boiling water canner for about 15 minutes. Cool and store for at least 2 weeks before use. Refrigerate after opening.
Enjoy!