Spicy Pumpkin & Cranberry Chutney

Spicy Pumpkin & Cranberry Chutney is a great way to use up your Halloween pumpkins. If you make your chutney now it will be nicely matured in 6 weeks, just in time to serve with cheese & cold meats over Christmas. Slow Cooker & traditional method included in recipe.

Make Spicy Pumpkin & Cranberry Chutney now & it will be nicely matured in 6 weeks, just in time to serve with cheese & cold meats over Christmas. This week’s pumpkin and squash recipe from the Kitchen Shed is Spicy Pumpkin & Cranberry Chutney. A recipe to make use of the insides of Halloween pumpkins …Continue Reading…

Pumpkin & Cranberry Bread

Pumpkin & Cranberry Bread - the pumpkin adds moisture and a natural sweetness to the bread and pairs well with cranberries; lightly spiced with cinnamon it's a real taste of Autumn. Serve a buttered slice with a cup of tea for a perfect teatime treat!

Pumpkin & Cranberry Bread, lightly spiced with cinnamon it’s a real taste of Autumn. Autumn is well and truly underway with plenty of misty mornings, beautiful spider webs and showers of colourful leaves. Halloween will be here before we know it and I can’t seem to keep up with the produce from the Kitchen Shed …Continue Reading…