Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Persimmon butter: Apples, pears and persimmons hang out in the slowcooker with honey and lemon juice for a butter that is as great to give as it is to serve.
Apples, red wine, honey, cinnamon, and walnuts--all the flavors of fall bottled up and ready to spread on a pretty scone or a hearty slice of whole grain bread. It smells amazing and tastes even better!
This was really just a case of getting together the components of the traditional toffee apple and then going the wrong way about making it. Oh and I added a wee dash of brandy, like you do!
Looking for a way to can the flavors of the season? Apples, pears, and other fall fruits canned with cider and mulling spices add a kick to desserts and side dishes.
Try this apple butter inspired by soft molasses cookies and apple spice cake. It is mildly sweetened with molasses for body and flavor, and good with peanut butter, waffles, pork chops, and roast turkey.
Homemade chutneys are a terrific way to amp up either a snack or a meal without adding too many extra calories or salt. Making chutney is easier than most jam recipes, and are a nice alternative to a bottle of wine for your host/hostess gift.
