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?
Cherry Port Jam: thick, delicious, faintly boozy and good spread on anything.
Cumberland Jelly with orange, red currants and port.
Hunter Terrine: posh meatloaf with tonnes of added flavour. A great addition to any charcuterie plate
This will keep for 2 weeks in the refrigerator, so you can make it way ahead of time and have one more thing out of the way when getting ready for the big day!
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.
Yellow and brown mustard seeds are combined with cider vinegar, honey, bing cherries and port wine to make a flavorful mustard.
Making mustard isn't hard and you'll love all of the flavor combinations that you can make.
This is the jam you want to bring out for company! The Port gives the jam a deep red colour and a sophisticated note. The delicious strawberries still stand strong since the flavours compliment each other giving the jam layers.
Another entry for the June Charcutepalooza challenge, a poultry sausage made with duck, cranberries, sage, and port.
Simple recipe for a jam made with quince, star anise, port, sugar and lemon juice.
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