|
LIST OF
PRESERVES 2008 |
CHUTNEYS
|
Old
Fashioned Plum Chutney |
This
chutney is made to a very old recipe. Dark and richly-spiced, it is delicious with all cold roast
meats and cheese (especially a good Stilton). GREAT TASTE BRONZE
AWARD WINNER 2004 |
|
Beetroot Chutney with Fresh Ginger |
My
Beetroot Chutney with Fresh Ginger is delicious with a strong cheddar or
boiled ham. GREAT
TASTE GOLD AWARD WINNER
2005 Best
Overall Preserve – North West Producer of the Year Awards 2005 |
|
Carrot and Date Chutney |
A
rich, sweet and sour chutney, great with strong cheeses and cold meat.
|
|
Red
Onion Marmalade |
Rich
& flavoursome, my Red Onion Marmalade is great eaten as a chutney with
cold meats and cheeses. It is
particularly good with sausages and cheese on toast.
GREAT TASTE BRONZE AWARD WINNER 2005 |
|
Apricot and Apple Chutney |
A
dark and fragrant chutney, packed with pieces of apricot and apple.
Fantastic with smoked chicken, fish or cheese.
GREAT TASTE SILVER
AWARD WINNER |
|
Traditional
Tomato Chutney |
A
mild and tasty chutney. Tangy
and light. Bursting with the
flavour of fresh tomatoes. Wonderful
in sandwiches or used as a dip. |
|
Hot
Tomato and Garlic Chutney |
Packed
with fresh tomatoes, garlic & cayenne, this chutney gives a bit of a
kick! Great with cold meats
& cheeses, or used as a spicy dip. |
| Damson and Apple Chutney (spiced with Juniper) | A delicious dark chutney spiced with juniper. Goes very well with all game dishes, especially venison sausages. |
PICCALILLI
|
Piccalilli |
This
sweet piccalilli is delicious with cheese, cold meats and especially pork
pies. Proper piccalilli with
crisp cauliflower, onion and cucumber. GREAT
TASTE BRONZE AWARD WINNER 2005 |
|
Hot
Piccalilli |
For
those who prefer their piccalilli most definitely hot! |
| Cumberland Bean Piccalilli | A delicious piccalilli-style pickle made with runner beans and onions and spiced with ginger, mace and black pepper – all ingredients imported into West Cumbria’s ports in the 18th Century. |
KETCHUPS
AND CUMBERLAND SAUCE
|
Plum
Ketchup |
Delicious
with barbecued meats and sausages. |
|
Sweet
Chilli Ketchup |
A
great way to spice things up a little. |
|
Fresh
Tomato Ketchup |
Packed
with fresh tomatoes and lots of taste. |
| Cumberland Sauce with Ruby Port |
The
classic English sauce made from redcurrants, oranges, lemons, ruby port
and spices. The sauce is only
lightly set and contains fine strips of fresh orange zest, lemon zest and
ginger. Delicious with hot or cold turkey or gammon. Always
served cold. |
‘EXTRA’ JAMS
| Raspberry
‘Extra’ Jam Blackcurrant ‘Extra’ Jam Gooseberry ‘Extra’ Jam Strawberry ‘Extra’ Jam Strawberry & Elderflower Conserve Blackberry & Apple Jam Rhubarb & Orange Jam Damson ‘Extra’ Jam (stones removed) |
All the jams are ‘Extra’ Jams with a high fruit content. They are all lightly-cooked in small batches in order to retain the fresh taste of the fruit. |
|
Orange
Marmalade (Fine cut) |
Fruity,
light and fresh-tasting. |
|
Orange
Marmalade (Thick cut) |
A
little darker and more robust than the fine cut marmalade. |
|
Orange
Marmalade with Scotch Whisky (Fine cut)
|
Good
marmalade with a generous slug of Scotch whisky. |
| Fresh Ginger Preserve | Delicious spread on hot buttered toast. GREAT TASTE BRONZE AWARD WINNER 2005 |
|
Fresh
Lemon Curd |
Made
with butter, fresh lemon juice and zest and free range eggs
GREAT TASTE SILVER
AWARD WINNER |