Drizzled over roasted vegetables, used as a glaze for roast pork, spread on a grilled cheese sandwich or incorporated in your next cheese plate, this seasonal chutney is sure to impress! (No need to tell anyone just how easy it is to make...)
Home canning is a terrific way to rid your pantry of commercially processed foods. Here’s a canning primer, complete with a bit of canning history, reasons for the current canning resurgence, and even a bit of troubleshooting.
The traditional ratio for shrubs is one part sugar, one part vinegar and one part fruit. However, because apples are so sweet all on their own, when I’m working with them, I ease back on the sugar a little and increase the amount of fruit.
Get in the mood for Passover: top all kinds of weird Eastern European food with HOTDAMNHOT horseradish. Make quick batch of beet (mild) and white (hot) horseradish out of one root, and then mix up a nice Bloody Moses to celebrate a job well done.
Combined with sugar and slivers of Meyer lemon, strawberries transform into an entirely delicious marmalade. The end result is a loosely set spread that evokes strawberry lemonade and will get your juices flowing for the upcoming canning season.
A combination of fruit juice, sugar and vinegar, Blood Orange Shrub goes well in cocktails, vinaigrettes or just stirred into sparkling water. You may also know this sort of thing as a drinking vinegar.