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?
Ditch the dayglo maraschinos and make these easy and luscious homemade cocktail cherries. Fresh pitted cherries marinate in a mixture of cherry brandy and Amaretto, with a splash of tart pomegranate juice for color.
This jelly is a pleasant combination of tart berry flavors balanced by the pronounced nutty sweetness of the port. Its ruby glow is beyond compare.
An easy to make mustard, perfect for holiday gifts. We started with a recipe posted on the always wonderful Food in Jars, which turned out be a guest post from Kaela Porter of Local Kitchen.
Around this time of year frozen cranberries are easy to come by and generally pretty inexpensive. Plus cooking with bourbon can be a whole lot of fun if you have a taster on the side...
Even if you haven’t done much jam, jelly or sauce making this recipe is easy; sweet summer fruit simmered in sugar and booze until they melt into a sauce.
I love a good butter - even if there is no butter in it! This one is even more special with the rum added.
A jelly lover is excited to find a new product but is invariably disappointed in its flavor and texture, so he decides to make his own.
Sweet plums, anise-y tarragon and warm bourbon play so well together.
Bourbon and peaches, combined in pickle form. What's not to like?
Maple. Bourbon. Peaches. What else is there to say, really?
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