This cheese Raisin spread recipe is a little different as it contains rum.

Cheddar-Rum Raisin Spread Recipe Ingredients:

• 1 cup raisins
• 1/3 cup rum
• 8oz sharp cheddar cheese, grated
• 8oz cream cheese, at room temperature
• 1/2 tsp curry powder
• dash hot pepper sauce

How to Make Cheddar-Rum Raisin Spread:

1. Soak the raisins in the rum for 1 hour. Use a slotted spoon to remove the raisins, set aside the raisin and the rum. Combine the cheese in a medium bowl or food processor and mix until smooth and fluffy.
2. Beat in the rum, curry powder and hot pepper sauce, then fold in the raisins. Pack tightly in a covered container. Refrigerate, to allow the flavors to blend, for up to 3 weeks.

Serves 8-10s

Recipe was adapted from: Cooking with Caribbean Rum Recipe Book By Laurel-Ann Morley.

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Cashew Apple Chutney Ingredients:

• 1 lb (454 g) onions, finely chopped
• ½ pint (280 ml) vinegar
• 2 lb (908 g) steamed cashew fruit
• 4 oz (113 g) dried fruit
• 1 tsp salt
• 1 tsp ground ginger
• 1 tsp pickling spice
• 12 oz (340 g) sugar

How to Make Cashew Apple Chutney:

1. Put the onions into a saucepan with 4 tablespoons vinegar and simmer until just tender. Chop the cashew coarsely.
2. Add to the saucepan with the dried fruit, salt, ginger and the pickling spice (tied in muslin), and enough vinegar to stop the mixture from burning. Simmer until the fruit is soft, stirring from time to time.
3. Add the remainder of the vinegar and thoroughly stir in the sugar. Boil steadily until the chutney is thick. Remove the pickling spices. Pour into hot jars and cover.

Makes: 3 x 20-oz (560-g) jars
Serves: 60
This chutney can be eaten straightaway or stored for a while to allow the flavours to develop.

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Chutneys differ from other preserves in that they can be eaten soon after making them, if you like. But they can also be stored for long periods as long as they are bottled in sterilized containers.

Perfect Chutney
1.When you make chutney for use immediately, always make extra for the store-cupboard.
2.The flavour of chutney improves with keeping.
3.Use jars with plastic or coated-metal lids; vinegar corrodes metal so chutneys must be covered with airtight, vinegar-proof lids. Vinegar will also evaporate through jam pot discs and cover.

Chutney Recipes

Tomato and Apple Chutney Recipe

To make (3kg or 6 ½ lbs) of Tomato and Apple Chutney, you will need 1.5kg(3lbs) cooking apples, 1kg tomatoes, chopped, 1.4kg onions, finely chopped, 5cm piece fresh ginger, peeled and grated, 1 ½ tsp turmeric, 750ml(1 ¼ pints) distilled malt vinegar, 350g (12oz) sultanas, 375g (13oz) light brown soft sugar.

Peel, core and chop the apples and put in a large pan along with the rest of the ingredients Bring to the boil then simmer for 1 ½ hours or until reduced and thick – there should be hardly any liquid left. While still hot, pack into hot sterilized jars, cover with a waxed disc and seal. Label and leave to mature for at least a month.

Plum Chutney Recipe

You will need 2kg (4 ½ lb) plums. 2 cooking apples, 2 red onions, finely chopped, 600ml (1 pint) red wine vinegar, 600g (1lb 5oz) light muscovado sugar, 1 tsp cloves, 1 tsp salt, 1 tbsp mustard. Makes 3kg (6 ½ lbs).

Halve, stone and roughly chop the plums. Peel, core and roughly chop the apples. Put all the ingredients in a large pan and cook over a low heat stirring until the sugar dissolves. Bring to the boil and simmer, uncovered, over a low heat for about 3 hours – until the mixture is thick and pulpy. There should be hardly any liquid left. Cool and use the chutney immediately, or pack into six sterilized 300ml (½ pint) jars, and seal and label.

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