Tame cranberries tart pucker with a luscious, creamy curd. Perfect for eating out of the jar, spooning into yogurt and spreading on toast. Or use as a filling for an elegant tart for your holiday table.
Brandy+blackberries+kumquats=delicious. Blackberries are often paired with orange, but the slightly bitter--but still bright--citrus flavor of whole candied kumquats makes this jam special (plus a bonus recipe for blackberry-infused brandy!).
Damson plums have hardly any flavor when eaten raw, but give them some gin, sugar, and time (don't we all benefit from those three things?) and you’ll be rewarded with a beautifully plumy, herbal, slightly spicy liqueur just in time for the holidays.
Grapefruit and lemon add a little bit of tart to balance out the could-be-too-flowery flavor of steeped elderflower blossoms, but whether you make infused simple syrup or your own liqueur, the flavor is bright, sweet summer all the way.
Make strawberry fruit leather in the oven with no special equipment needed! Here I combine tart strawberries with mango so that I can add very little sugar and still end up with a sweet, kid-friendly fruit leather.
A run-down of the process for a Smoke Roasted Rack of Slagel Farms Pork. Includes lots of photos and general directions for the juiciest and tastiest loin you might ever make yourself. Brined, rubbed, smoked, roasted, trimmed, carved, devoured!