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?
What I love about Pontack Sauce is that it doesn’t have any added sugar, it keeps forever, and has a nice tangy flavor reminiscent of Worcestershire Sauce– but with berries. It’s fairly simple to make, and goes really well with game meats.
A lesson from my English butcher in making sausages.
These are marmalades I made based on a 17th century English recipe for a cooking/book arts project I did last year. They are delicious and very easy!
This autumnal preserve combines the last of the garden's tomatoes with a bumper crop of apples, made pleasantly spicy from chiles and ginger.
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