13 Nov 2014 RED CABBAGE CHUTNEY
This simple but very tasty recipe is very popular with our guests. So, naturally, we had to share it!
These flavours add an extra dimension to quail, duck and stir fry as well as venison (in particular ostrich, springbok, kudu and impala).
½ Red Cabbage – shredded
300ml Sherry Vinegar
10ml Soya Sauce
100g White Sugar
150g Brown Sugar
1 Cup Dried Cranberries
1 Cup Water
Mix all ingredients together and cook at a low temperature until the chutney has a thick and sticky consistency. The chutney is best cooked slowly over a low heat for 3- 4 hours. If required then it can be cooked for 1 hour over a medium heat, but then needs to be carefully monitored and regularly stirred to avoid scorching.
Go on… Add a little spice to your life.
The Camp Jabulani Team