Quince chutney;This column first appeared in the Sydney Morning Herald’s Domain magazine.
A small country show is the best of country life packaged up into one weekend. From the working bees that ensure their show ground pavilions are always spick and span, to the army of dining hall cooks producing hundreds of hot meals with sweet slices and endless cups of strong tea. From the competition stewards who keep baking, preserving, wool, dressage classes and barrel races on track to the brass band members who practice all year to entertain the crowd for two days.
Show weekend seems to bring everyone out of the woodwork. And no matter how bad the drought or cash flow, how recent a bushfire or busy a harvest; it’s always a much-needed chance to get dressed up, socialise and celebrate the skills, produce and people of their area.
So here’s a thought for tree-changers wanting assimilate into a new community; find out when your local show is on, volunteer to help out and scour the program for categories you can enter – the kids can decorate a potato (true), you can enter the best roses from your garden, your fluffiest sponge and/or, a jar of chutney that might just win the blue ribbon (here’s a recipe that might help).
Nobody will judge you if the cake isn’t perfect. Actually they will, but in a nice, encouraging way (it is a competition after all, that ribbon has to go home with somebody). And everyone will appreciate your participation and enthusiasm. Lifelong friendships can be made over a production line of sandwiches or working bee. Lesson three in tree changing is now complete.
Quince chutney
Prep time 15 mins
Cook time 1 hour
Makes about 3 cups
1kg medium sized quinces
Juice of two lemons
500g caster sugar
1 vanilla bean, split
1 tsp ground cinnamon
3 star anise
2 tbsp yellow mustard seeds
300mls apple cider vinegar
250mls white wine
1 tsp sea salt
Halve and core the quinces but don’t peel. Cut into small cubes and place in a large, heavy-based pan. Throw in three or four of the cores for extra pectin, then squeeze over the lemon juice and pour over one litre of water. Bring to the boil then reduce heat and simmer for one hour, or until the fruit is nice and soft. Drain (reserve the cooking liquid) and set aside for a moment. Place the sugar, vanilla (seeds and scraped bean), spices, vinegar, wine and sea salt in the saucepan, pour in the reserved quince cooking liquid then bring this mixture to a rolling boil, stirring every so often so the sugar dissolves. Return the quinces to the pan and bring mixture to the boil, cook on high for about 50 minutes or until the mixture is syrup-y and turning a lovely blush pink (don’t forget to . Transfer into sterilised jars, seal tightly then turn jars upside down to cool.
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