Mustard Sauces Chutneys Mayonnaise and More

 There's nothing quite like nice Sunday Dinner of Roast Beef all the trimmings and of course, Horseradish Sauce.

   So first up for the taste test was Hot Horseradish Sauce:
To be honest up till now I've never bothered to try any other brand as I quite like 'Tesco Finest' Horseradish Sauce.
Now I thought that was hot, which it is, but Le Range Mesurier Hot Horseradish Sauce is seriously hot and has a thicker consistency - just perfect.

Caramelised Carrot Chutney with Sultanas

No quite knowing what to do with the amount of carrots I had in the fridge, I decided chutney was the way to go!
Now, I've never made chutney in my life so after searching the net and coming up with lots of Indian based chutneys (nice but not what I wanted) I made this up out of bits and pieces from three different recipes.
I liked the idea of sultanas - so in they went too. All I can say it it tastes nice - looks like it ought to and above all was easy to make.

 Print Recipe


You will need:

600g carrots - peeled
600g brown sugar
100g sultanas
450ml water
5 tablespoons of white wine vinegar
2 teaspoon mixed spice
2 teaspoons ground ginger
16 whole black peppercorns
1 bay leaf
1 tablespoon of freshly squeezed lemon juice

How to do it:
You can either grate the carrots or do as I did and chop them roughly then put then into a food processor and whiz until they are nicely chopped.

You will need a large saucepan - put the chopped or grated carrots in along with everything else.
Bring to the boil and then turn the heat down to a simmer.
Simmer away for, well I thought it took an age really, but I say it was probably about an hour and a half or even 2 hours. You want the carrots really tender and you need to have a nice syrup type thing happening.
You will need to keep and eye on it and stir every now and then.

Now pour into a jug and then into your sterilised jar or jars, leave to cool and put on the lid.



Will go quite nicely with cheese and biscuits I say.