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?
I decided to spice things up by nestling vanilla beans and star anise in with the peaches. We felt that those spice notes would work great with the bourbon used in these lovelies.
Two as in two versions, not two grapefruits. These are top-notch marmalades, delicious, elegant, sophisticated. Do it now while the pinks are in high season.
Oh, this marmalade recipe has stolen my heart. I eat it with cheese, on toast, as a glaze on chicken and roast vegetables. I have mixed it in cocktails & yes, eaten it out of the jar with a spoon. I am warning you. It's amazing. Makes about 3 pints.
A sweet, bitter, and boozy cranberry sauce.
Got an overflowing apple tree in the backyard this year? Turn that bounty into this sweet-smoky-boozy BBQ sauce.
Wild mulberries pair up with rich red wine in a delicious preserve, suitable for canning.
A super easy and tasty recipe for strawberry gin jam that uses up the gin soaked berries from making strawberry and lavender gin
Apricot jam studded with fresh raspberries and enhanced by Chambord liqueur.
This dressing is heavy on cilantro and lime. Adding tequila gives it an extra, irresistible zip! Perfect for your next BBQ!
Spicy, sweet, strawberry goodness meets lime & tequila. Film at 11.