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 tangy, tart condiment from Northern Italy. Rhubarb and lingonberries make this ruby red sauce so pretty and feisty, but most any fruit will do!
They don't call it paradise for nothing! Quinces, crabapples and lingonberries combine forces to make the prettiest, most delicious jelly you've had. This is your grandma's jelly. She knew what was good.
Lowbush, highbush, or in between -- if it walks or talks like a cranberry, you can use this recipe to make a beautiful applesauce with a little bit of tart.
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