tag:blogger.com,1999:blog-7100882347408067241.post9183227832169674652..comments2024-03-28T10:27:11.980+00:00Comments on The English Kitchen: Spicy Plum ChutneyMarie Raynerhttp://www.blogger.com/profile/00407913432222377267noreply@blogger.comBlogger20125tag:blogger.com,1999:blog-7100882347408067241.post-73837557398042003682023-11-26T21:56:01.532+00:002023-11-26T21:56:01.532+00:00Tawny port and ruby port do differ in color and fl...Tawny port and ruby port do differ in color and flavor. Ruby port is ruby red and has a fruity, berry flavor. Tawny port is tawny brown and has a nutty, caramel flavor. Tawny port is also older and slightly sweeter than ruby port. Tawny port is aged in small oak barrels, while ruby port has very short ageing. Ruby port can be served as a dessert, while tawny port has notes of exotic herbs or spices. I think it is up to you. I believe both would work well depending on the result you are looking for.Marie Raynerhttps://www.blogger.com/profile/00407913432222377267noreply@blogger.comtag:blogger.com,1999:blog-7100882347408067241.post-1219360653650216152023-11-26T13:38:59.931+00:002023-11-26T13:38:59.931+00:00Can i use Ruby port in this recipe as opposed to P...Can i use Ruby port in this recipe as opposed to Port?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7100882347408067241.post-73694727716892909422018-02-05T07:27:05.213+00:002018-02-05T07:27:05.213+00:00You are very welcome!You are very welcome!Marie Raynerhttps://www.blogger.com/profile/00407913432222377267noreply@blogger.comtag:blogger.com,1999:blog-7100882347408067241.post-19632975002141653562018-02-05T06:34:34.104+00:002018-02-05T06:34:34.104+00:00Will do, thank you! XWill do, thank you! XAnonymoushttps://www.blogger.com/profile/04187207198066084331noreply@blogger.comtag:blogger.com,1999:blog-7100882347408067241.post-46753899005829967902018-02-05T06:00:01.243+00:002018-02-05T06:00:01.243+00:00I would think so Kylee! Let me know how you get o...I would think so Kylee! Let me know how you get on! xoMarie Raynerhttps://www.blogger.com/profile/00407913432222377267noreply@blogger.comtag:blogger.com,1999:blog-7100882347408067241.post-49048907484662762972018-02-04T23:51:29.924+00:002018-02-04T23:51:29.924+00:00Hello, such a beautiful recipe, do you think you c...Hello, such a beautiful recipe, do you think you could use Greengage plums instead?<br />We have a tree dripping in them! 😊Anonymoushttps://www.blogger.com/profile/04187207198066084331noreply@blogger.comtag:blogger.com,1999:blog-7100882347408067241.post-20712771094958114722016-08-26T06:10:47.270+01:002016-08-26T06:10:47.270+01:00Canary, I am so sorry I never responded to your co...Canary, I am so sorry I never responded to your comment. Here I am a year later, only having just discovered it! Thank YOU so much! xoMarie Raynerhttps://www.blogger.com/profile/00407913432222377267noreply@blogger.comtag:blogger.com,1999:blog-7100882347408067241.post-38844446073843265842016-08-26T06:09:51.994+01:002016-08-26T06:09:51.994+01:00You're welcome Illiana! I am so happy it was ...You're welcome Illiana! I am so happy it was enjoyed xoMarie Raynerhttps://www.blogger.com/profile/00407913432222377267noreply@blogger.comtag:blogger.com,1999:blog-7100882347408067241.post-23275736692133563242016-08-25T22:42:31.747+01:002016-08-25T22:42:31.747+01:00I found this recipe today, my tree is overflowing ...I found this recipe today, my tree is overflowing with plums, made it with a few additions (chili, ginger, cumin) It turned out amazing! thanks for the recipeAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7100882347408067241.post-29218466153800892702015-10-21T23:50:57.682+01:002015-10-21T23:50:57.682+01:00Looks delish! Thanks for the recipe, I featured i...Looks delish! Thanks for the recipe, I featured it on my blog: http://www.colorfulcanary.com/2015/10/16-not-so-pruney-ways-to-preserve-plums.htmlColorful Canaryhttps://www.blogger.com/profile/10360430181911334865noreply@blogger.comtag:blogger.com,1999:blog-7100882347408067241.post-43524871966087128532015-01-07T17:46:57.442+00:002015-01-07T17:46:57.442+00:00Caroline, thank you so very much for your lovely c...Caroline, thank you so very much for your lovely comments. I really hope that you enjoy this as much as we do! xxooMarie Raynerhttps://www.blogger.com/profile/00407913432222377267noreply@blogger.comtag:blogger.com,1999:blog-7100882347408067241.post-83071614710483756332015-01-07T17:44:55.532+00:002015-01-07T17:44:55.532+00:00Oh my goodness, I am so glad I came across this re...Oh my goodness, I am so glad I came across this recipe! My friend gave me a jar of Spicy Plum Chutney for Christmas and it's already gone it was so delicious! I too adore it in toasted cheese sandwiches :) even more so now I am in my third pregnancy and it's become a bit of a craving for me! I I I came across your blog months ago and have used many of your amazing recipes already however had somehow missed this one until reading your end of year top 10. Thank you so much for your lovely writing and even lovelier recipes! Anonymoushttps://www.blogger.com/profile/14673409563626970471noreply@blogger.comtag:blogger.com,1999:blog-7100882347408067241.post-68506132109861582672011-12-22T14:25:48.303+00:002011-12-22T14:25:48.303+00:00Emma, just cut your frozen plums into chunks, with...Emma, just cut your frozen plums into chunks, without thawing them out and use them as instructed in the recipe. It should not be a problem. If you have not stoned your plums already before freezing, then you may want to thaw them a bit first so that you can cut them in half and stone them, then proceed as per the recipe. Hope this helps and Merry Christmas to you too!Marie Raynerhttps://www.blogger.com/profile/00407913432222377267noreply@blogger.comtag:blogger.com,1999:blog-7100882347408067241.post-58995057757046008892011-12-22T14:23:14.154+00:002011-12-22T14:23:14.154+00:00can somebody tell me how to approach doing this re...can somebody tell me how to approach doing this recipie with frozen plums? I picked a lot this year adn want to use them but am scared i may ruin them if i dont do it correctly?THANK YOU AND HAPPY CHRISTMAS!emma2012https://www.blogger.com/profile/10469671499820583693noreply@blogger.comtag:blogger.com,1999:blog-7100882347408067241.post-85212948663935382472010-09-06T13:35:33.224+01:002010-09-06T13:35:33.224+01:00I think the new recommendations reflect the fact t...I think the new recommendations reflect the fact that most homes are centrally heated nowadays. The pantry with stone shelves was just fine for storing most preserves....I still use the funny paper disks that I buy in England.fabriquefantastiquehttps://www.blogger.com/profile/12455177942688723902noreply@blogger.comtag:blogger.com,1999:blog-7100882347408067241.post-28407419604604664212009-09-30T20:41:14.269+01:002009-09-30T20:41:14.269+01:00the canning books do not recommend using parafin t...the canning books do not recommend using parafin to seal an longer, unless hte product is always kept refrigerated. They rec a 10 minute hot water bath processing to be safe.<br /><br />that said, my mom made jam and jelly for years and always sealed with parrafin. Just sayin'.<br /><br />Thanks for the lovely recipe!suenoreply@blogger.comtag:blogger.com,1999:blog-7100882347408067241.post-48737716991756551632009-09-17T03:14:11.093+01:002009-09-17T03:14:11.093+01:00This looks wonderful! I just got some great Himala...This looks wonderful! I just got some great Himalayan sea salt and organic peppercorns from Sustainable Sourcing https://secure.sustainablesourcing.com and I think I'll use them in this recipe. Thanks for sharing!Anderburfhttps://www.blogger.com/profile/06400515332857645233noreply@blogger.comtag:blogger.com,1999:blog-7100882347408067241.post-67836037768004321302009-09-07T01:30:29.966+01:002009-09-07T01:30:29.966+01:00you amaze me with all your wonderful cooking----yo...you amaze me with all your wonderful cooking----you are very talented lady. just love BOTH of your sites australiaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7100882347408067241.post-42827555759219446272009-09-06T16:32:20.178+01:002009-09-06T16:32:20.178+01:00This looks amazing. Wish I had time to make it bef...This looks amazing. Wish I had time to make it before heading to Halifax. Maybe next weekend.Heather @ what's blooming this weekhttp://www.whatsbloomingthisweek.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-7100882347408067241.post-85570950718593784742009-09-06T10:56:08.377+01:002009-09-06T10:56:08.377+01:00I'm down to my last little jar of plum chutney...I'm down to my last little jar of plum chutney from 2 - nay, 3 - years ago! I rely on my sister's tree, which took a rest from fruiting last year and ws on wind-down the year before so we're going this afternoon to get what there is before they all fall off. They're little almost black damson plums.<br /><br />You don't see Mirabelles much, not up here anyway. I used to have a lovely traditional French recipe for Tarte aux Mirabelles. I must look it up and see how it turns out with damsons!<br /><br />love, Angie, xxAngiehttps://www.blogger.com/profile/10015569343069499036noreply@blogger.com