Mixed spice berries

[PAULW]

I have a chutney recipe that calls for three ounce of mixed spice berries sewn into a muslin bag put in the pot for the cooking and them thrown away,
1) I havent got mixed spice berries
2) Can I just use a spoonful/smidgin/pinch of powdered mixed spice
3) How much do you reckon I need to use.

[lainey lou]

I wonder if it's supposed to be allspice berries?
Not sure what quantities you'd need of powder, what sort of chutney are you making?

[Two_Sheds]

I don't bother using berries or spice bags, I just bung in a tsp or two of powdered spice (paprika, Ras-al-Hanout, whatever I've got)

[PAULW]

Yes sorry its allspice berries, its a delia christmas chutney.

[Hilary B]

Yes sorry its allspice berries, its a delia christmas chutney.

Allspice is not a mixture, it is a single spice that is supposed to taste like a mix of certain others.
I'd try to use the real thing if you can, but it probably isn't critical.

[lainey lou]

Yes Hilary's right its supposed to taste like cloves and cinnamon, you can get it as berries or powdered.

[smallblueplanet]

Yes sorry its allspice berries, its a delia christmas chutney.

Sounds interesting have you a link to the recipe?

[PAULW]

Christmas Chutney
This is so-named because it is made with dried fruits , which I always associate with Christmas: prunes, dates and apricots. It's dark, spicy and delicious with cold cuts, pork pies or hot sausages – and it goes splendidly with matured Cheese.


Makes a 1 litre jar
Ingredients
10 oz (275 g) ready-to-eat dried apricots

12 oz (350 g) pitted ready-to-eat prunes

10 oz (275 g) pitted dates

1 lb (450 g) onions, peeled

1 pint (570 ml) cider vinegar

2 oz (50 g) sea salt

1 level dessertspoon grated fresh root ginger or 1 heaped teaspoon ground ginger
3 oz (75 g) allspice berries

1 lb (450 g) demerara sugar


Equipment
You will also need a 1 litre jar and a small piece of muslin or gauze.

Method
The dried fruits and the onions need to be chopped very small, and this can be done in a food processor, or with an old-fashioned mincer, or else with a sharp knife and lots of patience!
When they're all dealt with, put the vinegar in a large saucepan with the salt and the ginger, then tie the allspice berries up in a small piece of muslin, or gauze, very securely so they can't escape and add these to the pan. Bring everything up to the boil, then stir in the chopped dried fruits and onions together with the sugar. Leave it all to simmer very gently without a lid for about 1½ hours, or until the chutney has thickened. Stir it from time to time during the cooking period. When it's ready, you will be able to draw a spoon across the surface of the chutney and make a trail that doesn't immediately fill up with surplus vinegar.
In the meantime, the jar should be washed thoroughly in warm soapy water, rinsed, dried and heated in a moderate oven for 5 minutes. Spoon the cooked chutney into the warmed jar, seal well with waxed discs and tight lids, and label as soon as it's cold. Keep this chutney for 1 month to mature before eating.
_This recipe is taken from Delia Smith’s Christmas._

[smallblueplanet]

Oh oh, you said the 'C word' Paul!

Thanks for that, it sounds quite yummy, will get it printed off and give it a go. (We've only got ground all spice though, so will probably put a teaspoon of that in instead.)

[PAULW]

SBP
But I thought it was alright now as T***o are selling mince pies now.

[smallblueplanet]

SBP
But I thought it was alright now as T***o are selling mince pies now.

Nooooooooooooo!!!!!!!!!!!!!!

Really?