Red currant jelly: frequently specified in recipes, rarely seen on store shelves. But all you need are some red currants, a jelly bag and a dream. And some sugar and a little no sugar pectin. (Ponder that koan while you cook the jelly...)
Shaped like a gooseberry, dark like a currant, the Jostaberry is a hybrid of the two. Halfway between its parents in sweetness,it has tons of pectin so no added pectin is required. Cooks up quick too. From Balsam Farms, East Hampton
The color of modern love, this bright pinky-orange Pink Grapefruit Campari marmalade is sweet with just a trace of bitterness. Sophisticated and adult, perfect for Valentine's Day breakfast in bed or any day shared with your true love.
Perky, quirky Meyer lemons make for a luscious marmalade. Adding water results in a marm that's creamier, fluffier, not sticky! Clementines punch up the flavor and enliven the color. Very nice indeed. Short cooking time, keeps very well.
Luscious duck breast prosciutto cured in the convenience of your cool clean cellar or secure outdoor shed. And fast! Juniper berries and peppercorns envliven the rich meat and luscious fat. A most satisfying cold weather project.
Home made mustard is the Christmas miracle gift: shamefully easy to make, wonderfully variable and incredibly inexpensive. This mustard recipe gets it's pink color from the sweet blush of pomegranate juice and bits of tart cranberries.
Horseradish gets its holiday groove on with green jalapeno and sweet red pepper speckles woven through thick shreds of pungent fresh horseradish root. Freshly-grated h-root packs an even bigger punch with the green ornaments.
Fall's favorite fruits unite in this slow-cooker recipe for Apple Cranberry Pumpkin Ketchup. It's the best of both worlds: the sweet apple, tart cranberry and murky pumpkin flavors come through yet it's still undeniably, wonderfully ketchupy.
Wild cranberries, foraged in the bog near you, make for a spectacular holiday condiment - and a year 'round treat for that matter. Orange for added sweetness and contrast, jalapeno because everything is better with some added heat, amiright?