Basic HTML Version
THE GLEANER ’ S CHRISTMAS COOKBOOK 2012
40
Sorrel Chutney
INGREDIENTS
7 cups of sorrel calyces
2
1
/
2
cups brown sugar
2
1
/
2
cups water
2 small onion (diced finely)
1 garlic clove (minced)
2 inch piece of ginger (finely grated)
1 lime (juiced)
1 tbsp white cane vinegar
3
/
4
cup golden raisins
7 pimento (allspice) grains, crushed
2 yellow Scotch bonnet pepper (deseeded and
finely chopped)
METHOD
1. Wash sorrel thoroughly, using the finger
to lift it from the water.
2. Put into stainless steel container and set
aside.
3. Combine water, brown sugar, pimentos,
ginger and garlic in a large saucepan.
4. Cook over high heat for five minutes
then reduce to a simmer.
5. Add sorrel calyces, raisins, lime juice,
vinegar and Scotch bonnet.
6. Stir all the ingredients.
7. Cover, cook and stir occasionally until
the mixture has a jam consistency.
8. Remove from heat and chill in refrigera-
tor for at least 3 hours before serving.
9. Place chutney in spotlessly clean jars for
storage. The flavour improves after a couple
days.
10. This chutney can be stored in the refrig-
erator for 1-2 months.
Sorrel Fool
INGREDIENTS
1
/
2
lb sorrel
1 cup water
1 cup milk
4 oz granulated sugar
1 oz icing sugar
1 oz cornstarch
2 tsp liquid ginger
METHOD
Cook the sorrel in water until soft, then blend until
thick and pulpy, add sugar.
Dilute the cornstarch in a little milk, add icing
sugar.
Boil milk then let cool.
Pour in the cornstarch and stir well.
Place saucepan over low flame and stir to the boil.
Mix in sorrel purée and liquid ginger.
Pour into a dessert glass and allow to set.
Decorate with whipped cream and serve.
Courtesy of Juley Wynter-Robertson