This Christmas make a nice, sorrel chutney! If you have fresh Jamaican sorrel give it a try! This is absolutely excellent on chicken, fish, or pork, or in sandwiches. It is great for when you have an over-abundance of sorrel during the Christmas season.

INGREDIENTS :

• 7 cups of sorrel calyces
• 2 ½  cups brown sugar
  2 ½ cups water
• 2 small onion (diced finely)
• 1 garlic clove (minced)
• 2 inch piece of ginger (finely grated)
• 1 lime (juiced)
• 1 tbsp white cane vinegar
• ¾  cup golden raisins
• 7 pimento (allspice) grains, crushed
• 2 yellow Scotch Bonnet pepper (de-seeded & finely chopped)

METHOD:

1. Wash sorrel thoroughly, using the fingers to lift it from the water.
2. Put into stainless steel container and set aside.
3. Combine  water, brown sugar, pimentos, ginger and garlic in a large saucepan.
4. Cook over high heat for five minutes then reduce to a simmer.
5. Add sorrel calyces, raisins, lime juice, vinegar and scotch bonnet
6. Stir all the ingredients
7. Cover, cook and stir occasionally until the mixture has a jam consistency.
8. Removed from heat and chill in refrigerator for at least 3 hours before serving.
9. Place chutney in spotlessly clean jars for storage. The flavor improves after a couple days.
10. This chutney can be stored in the refrigerator for 1-2 months.

About the Writer:
Jacqui Sinclair is a  Le Cordon Bleu trained Chef, Food Writer and Food Stylist. She writes a weekly food columnist for the Jamaica Observer under my “JuicyChef” brand. Jacqui is working on her first cookbook which will be available soon.