foraging in Salford

Residents and staff from Affinity Sutton Salford Estate went with Emma from Social Adventures foraging for fruit and berries growing wild within Salford.  Residents of all ages helped pick fruit, enjoyed a pack lunch dinner, played games and then went back to the estate community centre to make chutney and jam.

Emma’s Recipe for Spiced Rhubarb Chutney Ingredients:  3lb rhubarb / 1lb onions / 1lb eating apples / 8oz dates / 8oz dried apricots / 2 pts white wine vinegar / 2lb 4oz soft brown sugar / 4 tspn salt / 1 tspn cayenne pepper / 1 tspn ground cloves / 1 tspn cinnamon / 2 tspn ground ginger

Method:  Chop all fruit & vegetables, add vinegar, sugar and spices.  Bring slowly to the boil, stirring now and again.  Simmer for about two hours stirring regularly until thick.  Pour into heated jars and seal.