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?
A spiced Cherry Brandy made using the leftover liquid from a batch of Brandied Cherries, and a new cocktail recipe to bring a little bit of summer cherries to your cold insides.
SO much better than the glowing red balls of chemicals normally found in jars. I was looking for cherries with more flavor and a melt in your mouth sort of quality. Behold!
Brandied Peaches from a New York Times recipe in 1951.
With each bite of this on some toast you taste peach, vanilla and honey. Simple, comforting flavours.
Simple infusions extend the options in your pantry as well as use eveyr bit of `fruit by-product` from your preserving effort. Extend your pantry with a few moments of work.
Sometimes a batch of preserves just don't cooperate and won't do what you want them to do. Don't lose the fun, adapt your plan and move on - that's where these smashed peaches came from.
Here’s a recipe for apricot preserves with a Caucasian twist. Apricots are plentiful in Armenia, so why not combine them with some local brandy and honey? Try with an almond croissant!
This is a very simple way to make preserves that can be used later as pie filling by just added some cornstarch or tapioca.
This recipe works with either brandy or rum.
Get ready for summertime cocktails and make your own triple sec. Quick! Before citrus season ends!