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?
Don't be fooled by imposters: the unusual, long-cooked technique in this gingery cranberry sauce makes all others pale in comparison. Your guests will love the velvety, rich texture.
Too much cranberry sauce? Hit the sauce instead with a vodka-cran made from your own fresh cranberry juice. This recipe makes several quarts of crimson juice flavored with quince & rose geranium. Includes instructions for canning to FDA standards.
Starting with fresh, tannic hachiya persimmons, you peel and hang them, massaging them gently occasionally for several weeks. In the end, you get a dense, chewy dried fruit that is unlike any other. I just started my first batch.
The sweetness of apples (and, uh, lots of sugar) tempers the volcanic heat of habanero peppers, resulting in a deliciously sweet-hot jelly, perfect with sharp cheddar cheese.
Share your talents with friends. The gang from work came over to put up a supply of holiday gifts:
Autumn Pear Chutney, Lemon Honey Ginger Jam and Cranberry Rosemary Mustard. Have fun!
