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Marishka

I am looking for a cranberry relish or chutney that uses green tomatoes. I've tried it at a friends place and she won't give the recipe out. The name of it is Harlequin. Its very sweet and has a strong taste of cloves. If anyone can come up with something like this I would appreciate it!

Recipe: Cranberry Chutney (using raisins and ginger)

Hi Marishka!
Here is a recipe that perhaps you can play with...maybe omitting the raisins and adding diced green tomatoes?? Hope this helps....Why won't she give you the recipe?? Well..maybe this will produce for you a cranberry chutney that is just as good or maybe better.. :-)

CRANBERRY CHUTNEY

4 cups cranberries (12 ounce package)
1 cup golden raisins or muscats
1/2 cup peeled chopped ginger root
1 1/2 cups sugar
1 cup distilled white vinegar
1 cup water
1 teaspoon whole allspice
1/2 teaspoon whole cloves
2 cinnamon sticks (2-inch)

Put cranberries, raisins, ginger, sugar, vinegar and 1 cup water into 3-quart saute pan and stir to mix well.

Put allspice, cloves and cinnamon sticks into small piece of cheesecloth and tie cloth with string or plastic bag tie. Add spice pouch to cranberries and push down into mixture so its flavors are absorbed. Bring cranberries to boil then reduce heat to simmer. Cook 1 1/2 hours, checking and stirring often. Taste and add more sugar or bit of salt if needed, or add more water if chutney dries out. If flavors seem flat, add bit of ground ginger, allspice or cinnamon, stirring in one spice at a time until flavor is lively.

Cool, then store chutney in jars with lids. Refrigerate up to several weeks until needed.

Makes 3 cups

Recipe: Harlequin Jelly and Conserve

barb/mn

I know this isn't what you are looking for, but I found them when I looked for that type of recipe with the name "harlequin." Thought the jelly would be pretty to serve at a brunch. The other one just looked pretty darn good. Would be interested to hear if anyone has tried them.Harlequin Jelly

Wash a jelly mould with the white of an egg*; melt a little currant jelly and pour into it, let it cool. When cold, melt some plum jelly and pour in. Let this cool. Melt crabapple jelly and so on, in layers of various colors, until the mould is full. Care must be taken that the jellies are only warm enough to run, because if they are hot, they will mix and spoil the effect. High-colored jellies and cream blanc mange moulded in layers in the same way make a beautiful Harlequin. Turn out when cold and stiff.

[* Don't blame me for salmonella, please; you'll need to adjust this.]Harlequin Conserve

30 yellow peaches, chopped
15 red plums, seeded and chopped
1 pound white grapes
1 pineapple, diced
2 oranges, thinly sliced
Sugar
1/4 pound blanched almonds
1/4 pound pecans

Measure all the fruit together and allow 3/4 cup of sugar to each cup fruit. Cook gently for 20 minutes. Add nut meats and cook 3 minutes longer. Seal while hot.

Thank You: Thanks girls/guys? !

Marishka

Thanks for the help BB and Barb! You've been great for trying. BB - the reason she won't give the recipe is because her mother paid for it (from the restaurant) and has since passed away and its a promise to her mother not to give it to anyone outside the family. It wasn't a deathbed promise or anything like that but its the principle I suppose. Too bad. It was delish! Your idea just might work and I'll post to you if it does -- whenever "that" might be. And if it turns out better I'll be sure to be noble and share it - ha ha!

Your Welcome!! Good Luck!! (nt)