Polish compote recipes

Apple & Cranberry Compote

Ingredients

3-4 apples

Fresh cranberries, 3/4 of cup or less

1/2 cup of sugar

2.5qt of water

Method

Prepare ingredients: rinse cranberries, wash apples:

Bring to boil about 2.5qt of water in big cooking pot, add all sugar and reduce heat till light simmering:

Pour cranberries into the water

Cut each apple in to 6-8 pieces and remove seeds (you may also skin apples if you like), add apples to the pot

Simmer apples and cranberries over very light heat till apples become soft, but not over cooked (about 10-15 mins

Remove pot from the burner, let kompot cool till room temperature, then pour it to the pitcher. Serve Apple & Cranberries Kompot with fruits in or without

Keep leftover kompot in fridge

Tropical Fruit Compote

Ingredients

3 C Water
1 C Sugar
1 lb Fruit, dried (mixed; pears, figs, apricots and peaches)
1 Lemon, sliced
6 Cloves, whole
2 Cinnamon sticks
1 C Prunes, pitted
1 Orange
1/2 C Raisins
1/2 C Grapes, pomegranate seeds, or pitted plums
1 C Sweet cherries pitted
2 Apples, peeled and sliced
3/4 C Brandy
1/2 C Cranberries

Method

Combine water, mixed dry fruits, prunes and raisins in a pot large enough
to hold all the ingredients. Bring to a boil, cover and then simmer for
about 20 minutes (or until the fruit is plump and tender). Add cherries,
apples and cranberries. Stir in sugar, lemon and spices. Cover and simmer
for about 5 minutes.

Grate orange peel and set aside. Peel and section the orange (removing the
skin and white membrane). Add to fruits in kettle. Stir in grapes and
brandy. Bring just to boiling and then remove from heat. Stir in the
orange peel, cover and let stand 15 minutes.

Dried Fruit Compote

Ingredients

1 1/2 pounds dried fruits (prunes, apricots, figs, apples, peaches, pears, berries, etc.)

8 cups water

8 whole cloves

2 cinnamon sticks

Lemon zest, optional

1 cup sugar, or to taste

Method

In a large saucepan, place 1 1/2 pounds various dried fruit of choice, 8 cups water, 8 whole cloves, 2 cinnamon sticks, lemon zest, if using, and 1 cup sugar or to taste.

Bring to a boil, stirring frequently. Reduce heat and simmer, covered, for about 20 minutes or until fruit is tender and syrup has thickened slightly.

Add more water if you like more of a liquid consistency or, for a thicker compote, continue simmering to reduce the liquid further.

Cool in an ice water bath and transfer to impeccably clean containers. Refrigerate for up to 1 week.

Prserving Meat - Salting and Brining

Things You Should Do Before You Start

Obtain meat. Beef or pork would do nicely.

It is wise to mosey about the far reaches of your home with a thermometer in hand. Make a note of the temperature of your cellar, attic, bulkhead, shed, and any unheated area of your home during the cold months. That way, when you need a place to store full crocks, you'll know where to go. 

Salting Pork

This time-tested (and virtually forgotten) method of preserving your meats is neither difficult nor especially time-consuming.

Cut your meat into 4-inch to 6-inch slabs. Generally, for every 12 pounds, use ½ pound of pickling salt and ¼ cup brown sugar. Coat all the pieces with the salt mixture.

Sterilize a 2-gallon or two 1-gallon crocks. To sterilize, wash and rinse it well with boiling water. 

Pack the meat tightly in the crocks (or jars if you don't have a lot of meat to store), and cover tightly with cheesecloth.

Keep the meat at 36°F (no more than 38°F; no lower than freezing) for at least a month. Wrap the meat in moisture-proof paper or plastic wrap. It will keep all winter.

Brining Pork

Just as reliable, but requiring a little bit more attention, brining is another way to preserve your meats.

 Pack the pieces of meat in a sterilized crock or jar and cover with a brine of 3 quarts water, 1 pound pickling salt, and ½ cup of brown sugar. Be sure the salt and sugar are dissolved.

The brine must cover every inch of the meat, so if it doesn't, weigh it down with a plate and a heavy object like a canning jar full of water. Cover the container and store for a week at 36°F.

Remove the meat, stir the brine, and repack meat each week for 4 weeks. If the brine is thick or stringy, wash each piece of pork thoroughly, resterilize the container, and mix fresh brine.

Easy as pie! Now put your new-found salting and brining skills to use with these traditional delicious meat dishes.

Corned Beef

The basis for the traditional St. Patrick's Day feast, corned beef is equally good served as hash or on a sandwich.

 Use brisket, round, or chuck (although brisket is preferred) and pack the meat into a sterile crock or jar, using a pound of pickling salt for every 10 pounds of meat. 

Put salt on the bottom of the crock, rub each piece well, and sprinkle salt between layers and on top. Let it sit for 24 hours. 

Dissolve 1 cup pickling salt, ½ cup of brown sugar, 1 tablespoon sodium nitrate (saltpeter), and 1 teaspoon baking soda in 1 gallon of warm water. Add 2 tablespoons pickling spice, 2 teaspoons paprika, a dozen bay leaves, and four garlic cloves. Cool and pour over meat in crock. Make sure all the meat is covered. Let it cure for 8 weeks at 36°F.

Each week, turn meat and check brine. If the brine is thick or stringy, pour it off, wash meat, resterilize container, and make a new brine using two cups of salt this time to make up for the salt you packed the meat in. 

You can leave the saltpeter out if you're opposed to it, but your meat will be gray instead of pink. 

Spiced Beef

An old English favorite for Christmas, spiced beef has a distinctive flavor and is served sliced very thin as a first course or as a nibbling mean with common crackers or buttered bread.

Cover a 4-pound beef brisket with ¼ cup dark brown sugar, pressing it in firmly. Place in a covered dish and stick it in a cold place (the fridge is fine) for 2 days. 

Crush together ¼ cup whole juniper berries, 2 tablespoons whole allspice, 1 tablespoon black peppercorns, and ¼ pickling salt. Each day for two weeks press about 2 teaspoons of the spice mixture onto the surface of the meat and return, covered, to a cold place.

After 2 weeks, wash beef under running water to remove spices, place in casserole dish, and add one cup water. Bake at 275°F., covered, for 3 to 4 hours or until meat is very tender. 

Cool to room temperature and wrap in plastic wrap. Put meat on a flat place, cover with a board or place, and weight it down with about 5 pounds. Refrigerate for 24 hours, weighted.

Remove weight and store meat, tightly wrapped, in refrigerator. It will keep for a month.  

Pate

Chicken and pork pâté with pistachios

Ingredients

3 corn fed chicken breasts, skin removed

100g/3½oz chicken livers

180g/6oz pork belly, minced

1 tsp salt

2 tsp freshly ground black pepper

1 unwaxed lemon, zest only

2 shallots, finely sliced

2 sprigs lemon thyme, leaves picked

50g/1¾oz pistachios, blanched

20 thin slices streaky bacon

Method

Preheat the oven to 180C/350F/Gas 4.

Cut each chicken breast into three big slices and set aside.

Mix the chicken livers into the minced pork and season with the salt and pepper. Add the lemon zest, shallots, thyme leaves and pistachios.

Line a terrine mould or loaf tin with the bacon, leaving enough overhanging to cover the top when filled. Press in the mince and chicken pieces and cover completely with the bacon.

Place the mould in a roasting tin filled with enough water to reach half way up the side of the mould.

Bake in the preheated oven for 1 hour 15 minutes.

Allow to cool for 24 hours in the fridge then slice. Serve with pickled onions or gherkins, toast and salad leaves.

Pork rillettes

Ingredients

1kg/2lb 4oz pork belly (bone-in), cut into 3cm/1¼in cubes, bones reserved

500g/1lb 2oz pork back fat, cut into 2cm/1in cubes

1 tbsp. sea salt

1 tbsp. light muscavado

2 bay leaves

15 juniper berries

2 tsp black peppercorns

4 cloves

a good gratin of nutmeg

200ml/7fl oz dry white wine

3 tsp finely chopped thyme

5 garlic cloves, chopped

2 tbsp. duck or goose fat

pinch ground nutmeg

pinch ground ginger

pinch ground cloves

pinch white pepper

Method

Place all the meat, fat and bones into a large bowl. Add the salt, sugar and bay leaves. Using a spice grinder, grind the juniper berries, black peppercorns, cloves and nutmeg to a smooth powder and add it to the meat. Get your hands in there and mix thoroughly. Cover the bowl in cling film and refrigerate overnight.

The next day preheat the oven to 140C/280F/Gas 1 and transfer the cured meat mixture to a heavy-bottomed pan (preferably cast iron). Add the wine, thyme, garlic and duck or goose fat. Place the pan over a low heat and stir constantly for a few minutes. When the rillette mixture is close to boiling, lay the pork skin on the surface and put the lid on the pan. Place into the oven and cook for 2½-3 hours.

Remove from the oven, take off the lid and allow to cool for 15 minutes. Remove the skin, bones and bay leaves and strain the liquid through a colander. Skim the fat off the liquid and set aside. Put the meat into a bowl with the remaining liquid and blend with an electric hand blender. Gradually add the reserved fat until the mixture is soft

Add the ground spices, taste the mixture and adjust the seasoning to your preference.

Line a terrine mould with cling film and fill it with the warm rillettes mixture. Place in a fridge until set. The rillettes can be eaten as soon as set but will improve with age, and is best eaten at least one week after cooking. Serve with toast and pickles.

Smoked salmon Pate

Ingredients

100g/3½oz cream cheese

100g/3½oz crème fraiche

200g/7oz smoked salmon

1 lemon, zest only, finely grated

½ lemon, juice only

1 tbsp. creamed horseradish

2 tbsp. finely chopped, fresh dill

caper berries, to serve

Method

To begin, place all the ingredients except the capers in a food processor. Pulse until a pâté forms which still has some texture to it and is not a purée.

Taste to check the seasoning as smoked salmon can vary greatly in its saltiness. It may also need more lemon juice.

Serve with sliced bread, such as stout soda bread, and large caper berries.

Port and Stilton Pate

Ingredients

55g/2oz butter or vegetarian margarine

1 bunch spring onions, finely chopped

60ml /2fl oz port

½ lemon, zest only

125g/4oz vegetarian Stilton, crumbled

1 small bunch parsley, finely chopped

freshly ground black pepper

Method

Melt the butter in a saucepan and gently sweat the spring onions until soft; add the port and simmer gently for 3 minutes.

Add the remaining ingredients and stir well.

Transfer to a blender and process until the mixture has bound. Check the seasoning.

Divide between individual ramekins and refrigerate for at least 2 hours. Serve with melba toast.

Smoked Mackerel Pate

Ingredients

2 kippers or whole smoked mackerel

1 tsp freshly grated horseradish

2 tsp Dijon mustard

freshly ground black pepper

2 tbsp. crème fraiche

½ lemon, juice only

100g/2½oz unsalted butter, chopped

To serve

spring onions, chopped

sourdough bread, cut into slices

Method

Remove the skin from the fish - the odd bone is fine as the mixture will be blended. Add the fish to the blender.

Add the horseradish, mustard, black pepper, crème fraîche and lemon juice and blend to a paste.

Add the butter and blend until smooth. Season to taste with salt.

Serve with spring onions or sourdough bread

Chicken liver Pate

Ingredients

1 tbsp. olive oil

2 shallots, finely chopped

3 sprigs thyme, leaves only

1 garlic clove, crushed

pinch freshly grated nutmeg

½ tsp ground allspice

1 orange, zest only

sea salt and freshly ground black pepper

400g/14oz chicken livers, trimmed of any membrane and gristle, roughly chopped

50ml/2fl oz brandy

100ml/3½fl oz double cream

120g/4½oz unsalted butter, cubed

For the butter finish

80g/3oz unsalted butter

pinch ground mace

½ orange, zest only

2 sprigs thyme, leaves only

To serve

slices toasted sourdough bread

20 cornichon pickles

Method

Heat the oil in a frying pan over a medium heat. Add the shallots and thyme and cook gently for five minutes, or until soft. Add the garlic, spices, orange zest and a good pinch of salt and pepper and cook for a further two minutes, or until fragrant.

Add the chicken livers to the pan and fry for 6-8 minutes, or until just cooked through. To test, remove a piece of liver from the pan and cut it open; it should be moist but no longer bloody (a little tinge of pink is fine). Remove from the heat and spoon everything into a food processor. Blend until smooth.

Add the brandy to the pan to deglaze, then add the cream and bring to a simmer. Cook for two minutes, stirring up any of the residue from the pan. Pour into the food processor and blend again until smooth. With the motor running, gradually add the cubed butter and blend until smooth.

Pass the mixture through a fine sieve into a bowl and then divide between four ramekins. Smooth the tops down by banging the bottom of the ramekins against the work surface, then place in the fridge while you prepare the butter finish.

Melt the butter in a saucepan with the ground mace and spoon over the pâtés. Sprinkle over the orange zest and thyme leaves to decorate. Refrigerate for two hours before serving with slices of toasted sourdough bread and cornichon pickles.

                                                                        

Pork and Beef Pate

Ingredients

2.2 pounds/1 kg beef flank steak

1.1 pounds/ 500 g boneless pork shoulder

10.5 ounces/300 g pork fat

1 bay leaf

4 grains allspice

5 grains black pepper

2 dry bread rolls

2 onions, peeled and thinly sliced

Vegetable oil

Salt

Pepper

Nutmeg

3 garlic cloves, crushed

Oil for the mold

Bread crumbs for the mold

Method

Wash the beef, pork and pork fat. Drain and place in a large pot. Add bay leaf, allspice, black pepper grains and pour in sufficient cold water to cover the meat.

Simmer until the meat is tender. Remove the pan from the heat. Place the rolls in the stock to soak. Fry the peeled and thinly sliced onions in a little oil in a frying pan until tender.

Once the meat has cooled, remove it from the stock and then, together with the roll and fried onions, grind this mixture twice in a meat grinder. Season to taste with salt, pepper, nutmeg and crushed garlic. Mix these ingredients thoroughly. The pâté mixture must be moist. If it is too dry, add some of the stock from the meat cooking.

Grease a small mold or baking pan with oil and sprinkle with bread crumbs. Transfer the pâté mixture to the pan, filling it to 3/4 of its height. Bake for approximately 40 minutes in an oven heated to 350F/180C. Allow the baked pâté to cool before unmolding or slicing and serving. If you like, serve this with  Cranberry-Currant Sauce

Pork and Mushroom Pate

Ingredients

2 tbsp. vegetable oil 

500 g gravy beef, cut into 3 cm pieces 

500 g pork shoulder, trimmed, cut into 3 cm pieces 

300 g boneless pork belly, rind removed, cut into 3 cm pieces 

2 onions, quartered 

2 celery stalks, roughly chopped 

20 g dried porcini mushrooms, soaked in hot water for 20 minutes, drained 

1 bay leaf 

4–5 whole allspice 

200 g chicken livers, cleaned 

1 white bread roll 

2 eggs, lightly beaten 

2 tsp dried marjoram, or to taste 

Maggie soup seasoning, to taste 

2–3 tsp sea salt 

¼­ tsp ground white pepper 

1 pinch freshly ground nutmeg 

bread, gherkins and horseradish sauce, to serve

Method

Soaking time 20 minutes
Resting time 1 hour
Chilling time overnight

Place a large stockpot over medium-high heat. Add 1 tablespoon oil and the beef and cook for 3–4 minutes until evenly browned. Remove the beef and set aside.
Add the remaining tablespoon oil and the pork shoulder and cook for 3–4 minutes until evenly browned. Return the browned beef to the stockpot with the pork belly, onions, celery, mushrooms, bay leaf and allspice.
Add 1.75 litres (7 cups) cold water and bring to the boil. Reduce the heat and simmer for
1 ½–­2 hours or until the pork and beef are almost falling apart. Remove the stockpot from the heat.
In a separate saucepan, blanch the chicken livers in boiling water for 30 seconds, then drain. Add the livers and bread roll to the braised meat mixture. Allow to cool at room temperature for 1 hour, then drain (discard liquid). Using a mincer, pass the mixture through the finest setting twice.
Preheat the oven to 170°C. Lightly grease two 21 cm x 9 cm loaf tins.
In a bowl, combine the braised meat mixture with the eggs, marjoram, Maggie soup seasoning, salt, pepper and nutmeg. Mix well to combine. Spoon into the greased loaf tins and bake for 45 minutes until firm and the top is golden. Allow to cool to room temperature, then refrigerate overnight.
To serve, cut into slices and serve with bread, gherkins and horseradish sauce.

Pickled Veggie

Lemon Herb Pickled Garlic

Ingredients

1 cup white wine vinegar

¼ cup white vinegar

3/4 cup water

1 tablespoon kosher salt

1 pound garlic cloves, peeled

Per jar

3 lemon slices

1 rosemary sprig

2 large thyme sprigs

1 tablespoon yellow mustard seed

1 tablespoon brown mustard seed

½ tablespoon chili flakes

1 teaspoon coriander seed

1 teaspoon fennel seed

Method

Bring the vinegars, water, and salt to a boil in a small nonreactive pot. Stir to dissolve the salt.
Place lemon slices, herbs, and spices in each hot jar. Fill the jars with garlic cloves. Pour hot brine over the garlic, leaving ½ inch headspace. Make sure the garlic is covered in liquid. Check for air bubbles, wipe the rims, and seal. Process for 15 minutes, adjusting for elevation. YIELD: 2 PINTS

Pickled Pearl Cocktail Onions

Ingredients

3 cups red wine vinegar

2 cups water

2 tablespoons sugar

2 tablespoons kosher salt

2½ pounds mixed red and white pearl onions, peeled and root ends removed

Per jar

1 clove garlic

2 dill sprigs

1 teaspoon yellow mustard seed

1 teaspoon brown mustard seed

½ teaspoon coriander seed

¼ teaspoon black peppercorns

Method

Bring the vinegar, water, sugar, and salt to a boil in a medium nonreactive pot. Stir to dissolve the sugar and salt.
Place garlic, dill, mustard seeds, coriander, and peppercorns in each hot jar. Pack in the onions tightly. Pour boiling brine over the onions, leaving ½ inch headspace and making sure the onions are covered in liquid.
Check for air bubbles, wipe the rims, and seal. Process for 10 minutes, adjusting for elevation. YIELD: 4 PINTS

 Fire Vinegar

Ingredients

Per jar

2 onions, minced

1½ heads garlic, peeled and minced

½ bunch parsley, finely chopped

14″ × 2″ piece ginger, peeled and chopped

4 jalapeño peppers or to taste,

minced 3 bird’s-eye chili peppers or to taste,

chopped 1–2 thick stalks horseradish, peeled and chopped

A few stalks burdock root, peeled and chopped (optional)

Apple cider vinegar

¼–½ cup honey

Method

Add onions, garlic, parsley, ginger, peppers, horseradish, and burdock root to each jar. Top with the vinegar. Cover and let stand for at least 3 weeks. Strain the vinegar to remove all solids. Add the honey to taste. YIELD: 2 half-gallons

Sweet Apple Cider Baby Beets

Ingredients

5 pounds baby beets, scrubbed

2 cups apple cider vinegar

1 cup water

2 tablespoons kosher salt

2 tablespoons brown sugar or honey

Per jar

½ teaspoon allspice berries

¼ teaspoon black peppercorns

1 star anise pod

1 cinnamon stick

Method

Trim the beets by cutting off the top part, near the stem, as well as the root “tail.” Place the beets in a large nonreactive pot. Cover with water and boil for about 15 minutes, or until the beets are just tender. Strain and run the beets under cold water. Once the beets are cool enough to handle, remove the skins and set the beets aside.
Rinse the pot and bring the vinegar, water, salt, and brown sugar to a boil.
Place allspice, peppercorns, star anise, and cinnamon in each hot jar. Tightly pack beets into the jars without bruising them. Pour boiling brine over the beets, leaving ½ inch headspace. Make sure the beets are fully covered with the liquid.
Check for air bubbles, wipe the rims, and seal. Process for 10 minutes, adjusting for elevation. YIELD: 4 PINTS

Pickled Baby Beets with Juniper Berries

Ingredients

5 pounds baby beets, scrubbed 

2 cups champagne vinegar

1 cup water

2 tablespoons kosher salt

Per jar

1 clove garlic

½ teaspoon juniper berries

1 fresh bay leaf

1 star anise pod

Method

Trim the beets by cutting off the top part, near the stem, as well as the root “tail.” Place the beets in a large nonreactive pot. Cover with water and boil for about 15 minutes, or until the beets are just tender. Strain and run the beets under cold water. Once the beets are cool enough to handle, remove the skins and set the beets aside.
Rinse the pot and bring the vinegar, water, and salt to a boil.
Place garlic, juniper berries, bay leaf, and star anise in each hot jar. Tightly pack beets into the jars without smashing them. Pour boiling brine over the beets, leaving ½ inch headspace. Make sure the beets are fully covered with the liquid.
Check for air bubbles, wipe the rims, and seal. Process for 10 minutes, adjusting for elevation. YIELD: 4 PINTS

Pickled Asparagus

Ingredients

5 cups apple cider vinegar

5 cups rice vinegar

8 cups water

3/4 cup kosher salt

7 pounds fresh asparagus, ends trimmed 

Per jar

2 cloves garlic, peeled

1 small serrano chili pepper

1 teaspoon black peppercorns

2 teaspoons yellow mustard seed

2 teaspoons brown mustard seed

1 teaspoon coriander seed

1 bay leaf

1 tarragon sprig

1 dill sprig

Method

Bring the vinegars, water, and salt to a boil in a large nonreactive pot. Stir to dissolve the salt.
Place garlic, chili pepper, spices, and herbs in each hot jar. Tightly pack the asparagus vertically in the jars, tips up. Pour boiling liquid over the spears, leaving ½ inch headspace.
Check for air bubbles, wipe the rims, and seal. Process for 10 minutes, adjusting for elevation. Allow the flavors to meld for at least 3 weeks before opening the jars. YIELD: 5 QUARTS

Five-Spice Chili Soy Pickled Garlic

Ingredients

1½ cups brown rice vinegar

2 tablespoons ume plum vinegar (me plum vinegar is made from the juices of pickled ume plums. The taste is quite tart and salty. Ume plum vinegar is available at most Asian food markets, but if you have trouble finding it, you can substitute red wine vinegar?

½ cup water

1 tablespoon soy sauce

1 pound garlic cloves, peeled

Per jar

1 tablespoon Chinese five-spice powder

1 tablespoon chili flakes

Method

In a small nonreactive saucepan, bring the vinegars, water, and soy sauce to a boil.
Place five-spice powder and chili flakes in each hot jar. Fill the jars with garlic cloves. Pour boiling brine over the garlic, leaving ½ inch headspace. Make sure the garlic is covered in liquid.
Check for air bubbles, wipe the rims, and seal. Process for 15 minutes, adjusting for elevation.
Allow these pickles to sit in a cool, dark place for 2 to 3 weeks before opening. YIELD: 2 PINTS

Hot Pickled Mushrooms

Ingredients

Enough mushrooms to fill the jars, cleaned and trimmed

3 cups rice vinegar

3 tablespoons ume plum vinegar 

2 cups water

2 tablespoons soy sauce

Per jar

1 tablespoon grated ginger

1 tablespoon minced garlic

1 hot pepper or 1 tablespoon chili flakes (optional)

Method

Before sterilizing the jars, pack them with the cleaned and trimmed mushrooms to get an idea of how many total jars you will need.

Empty the jars and sterilize them for canning.

Bring the vinegars, water, and soy sauce to a boil in a medium nonreactive saucepan. Place ginger, garlic, and hot pepper in each hot jar. Carefully pack in the mushrooms.

Refrigerator Pickle Instructions: Pour boiling brine over the packed mushrooms. Wipe the rims and seal. These will keep in the refrigerator for up to 2 months.

Heat Processing Instructions: Pour boiling brine over the packed mushrooms, leaving ½ inch headspace and making sure the mushrooms are submerged.

Check for air bubbles, wipe the rims, and seal. Process for 10 minutes, adjusting for elevation. YIELD: 2 TO 4 PINTS (depending on the type of mushrooms used)

Jams and sweet preserves

Maple and Cinnamon Butter

Ingredients

1/2 cup (125 ml) unsalted or semi-salted butter, softened

2 tablespoons (30 ml) maple syrup

1 teaspoon (5 ml) ground cinnamon

Method

In a bowl, cream the butter with an electric mixer. Gradually add the remaining ingredients, beating until well incorporated. Press into a ramekin and refrigerate

. Serve at room temperature on crepes, buckwheat pancakes or toasted bagels.

Salted Butter Caramel Spread

Ingredients

1/4 cup (60 ml) water

2 cups (500 ml) sugar

2 tablespoons (30 ml) light corn syrup

3/4 cup (180 ml) 35% cream, hot

1/2 cup (125 ml) salted butter, diced

Method

In a saucepan, bring the water, sugar, and syrup to a boil. Cook without stirring until the mixture turns an amber color. Remove from the heat and gradually add the cream. Beware of splashes.

Bring to a boil and cook until the caramel is smooth. Add the butter and stir until melted. Pour into glass jars and let cool at room temperature. Keeps for two weeks at room temperature or 1 month in the refrigerator.

Black Fig Jam with Red Wine

Ingredients

1 cup (250 ml) dried black Mission figs, diced, or other dried but soft figs

1 cup (250 ml) red wine

1/4 cup (60 ml) brown sugar

2 tablespoons (30 ml) balsamic vinegar

Method

In a heavy saucepan, bring all the ingredients to a boil. Simmer gently for about 20 minutes or until the liquid is syrupy.

Transfer to a bowl and let cool. Cover and refrigerate for at least 4 hours. Serve with a cheese platter.

Peach Jam

Ingredients

4 cups (1 litre) diced and peeled peaches (see note) (about 1 kg / 2 lbs of fresh peaches)

1 1/2 cups (375 ml) sugar

2 tablespoons (30 ml) lemon juice

Method

In a heavy saucepan, combine all the ingredients. Bring to a gentle boil, stirring frequently. Attach a candy thermometer in the centre of the pan and simmer until the thermometer reads 103 °C (218 °F) or until the jam sets on the test plate.

Skim carefully and stir frequently while cooking.

Pour into sterilized jars. Let cool and refrigerate for about 3 weeks. (For longer storage, keep frozen.)

Blueberry Sauce

Ingredients

1/2 cup (125 ml) water

1/4 cup (60 ml) sugar, or more to taste

2 tablespoons (30 ml) cornstarch

4 cups (1 litre) frozen blueberries (1 bag of 600 g)

Method

In a saucepan, off the heat, combine the water, sugar, and cornstarch with a whisk. Add the blueberries.

Place the pan on the stove over medium heat and stir with a wooden spoon until the sauce simmers. Let cook for about 1 minute.

Remove from the heat and let the sauce cool for about 30 minutes.

You can keep the sauce in the refrigerator and reheat in the microwave oven, if needed.

Pomegranate Jelly

Ingredients

2 cups (500 ml) pomegranate juice (4 to 6 large pomegranates)

1 box 57 g pectin crystals

11/2 cups (375 ml) sugar

Method

In a small saucepan, bring pomegranate juice and pectin to a boil, stirring constantly until pectin is completely dissolved. Add sugar and simmer for 1 minute. Remove from heat and skim. Let cool.

Pour into five 125 ml (½ cup) sterilized jars. Refrigerate for about 6 hours or until jelly is set. Serve with cheese, pâté or even on toast. Keep for two weeks in the refrigerator or freeze.

Chocolate Sauce

Ingredients

1/3 cup (75 ml) cocoa powder, sifted

1/4 cup (60 ml) sugar

1/2 cup (125 ml) water

1/4 cup (60 ml) corn syrup

3 oz (85 g) dark chocolate, chopped

Method

In a saucepan off the heat, combine cocoa powder and sugar. Add water and corn syrup and bring to a boil, stirring with a whisk. Simmer for 10 seconds.

Remove from the heat and add chocolate. Stir until smooth. Pour into a container and let cool.

This sauce can be served warm or cold over ice cream, waffles, pancakes and Chocolate Pavlova (see recipe).

Store in an airtight container at room temperature.

Vanilla and Cinnamon Caramel

Ingredients

1 1/2 cups (375 ml) 35% heavy cream

1 cinnamon stick, about 3 inches (7.5 cm) long

1 tsp (5 ml) vanilla extract

2 cups (420 g) sugar

1/4 cup (60 ml) water

1/4 cup (60 ml) light corn syrup (see note)

1/2 cup (114 g) unsalted butter, softened

Method

In a saucepan over medium heat, bring the cream, cinnamon and vanilla to a boil. Remove from the heat and set aside.

In another saucepan over medium-high heat, bring the sugar, water and corn syrup to a boil. Cook without stirring until the sugar turns golden brown. Remove from the heat and gradually add the butter and cream mixture. Beware of splattering.

Bring back to a boil and simmer over low heat, stirring constantly until the caramel is smooth. With tongs, remove the cinnamon stick.

Pour into glass jars and let cool completely. The caramel will keep for two weeks at room temperature, or one month in the refrigerator.

Raspberry Rosewater Syrup

Ingredients

2 pounds raspberries

2 cups sugar

3 tablespoons fresh lemon juice

3–4 tablespoons rosewater, to taste

Place the raspberries, sugar, and lemon juice in a small pot over medium heat. Bring the mixture to a boil and cook for 15 minutes, stirring frequently to prevent scorching. Skim off any foam.
Strain the raspberries.Return the strained mixture to the pot and bring to a boil over medium heat, stirring frequently. Add rosewater to taste. When the syrup is viscous but still runny, it’s done.
Ladle into hot jars, leaving ¼ inch headspace. Check for air bubbles, wipe the rims, and seal. Process for 10 minutes, adjusting for elevation. YIELD: 4 HALF-PINTS

Raspberry Rosewater Lassi

In a glass, combine 1 cup plain yogurt and 3 to 4 tablespoons Raspberry Rosewater Syrup. Stir well and serve. If your yogurt is too thick to drink, first dilute it with milk. YIELD: 1 SERVING

Blueberry Lemongrass Syrup

Ingredients

6 pints (about 12 cups) blueberries

4 stalks lemongrass, bruised with the back of a chef’s knife and chopped 

Grated zest and juice of 2 lemons

2 cups sugar

Method

Combine all ingredients in a large saucepan and bring to a simmer over medium-high heat, stirring often to prevent burning. Lower the heat to a minimum and cook for 30 minutes. Keep stirring every few minutes. When the blueberries have cooked down and the syrup is thick enough to coat the back of a spoon, it is done. Be careful not to overcook the mixture, or it will thicken into a jam. Add more sugar to taste, but keep in mind it will taste sweeter when cool.
Remove from the heat and blend in the pot with an immersion blender or transfer in batches to a standing blender or food processor. Blend until smooth. Strain the liquid through a fine-mesh sieve.
Ladle into hot jars, leaving ¼ inch headspace. Check for air bubbles, wipe the rims, and seal. Process for 10 minutes, adjusting for elevation. YIELD: 4 PINTS

Homemade Yogurt with Blueberry Lemongrass Syrup

1 quart (4 cups) organic whole milk

½ cup organic full-fat plain yogurt

Blueberry Lemongrass Syrup

Preheat the oven to 150°F. Gently heat the milk in a large saucepan until a food-grade thermometer reads 180°F; turn off the heat and allow the milk to cool to 110°F. Stir in the yogurt and pour the contents into a glass or stainless steel bowl with an ovenproof lid. Cover the container and place it in the preheated oven for about 12 hours. (The longer you keep it in, the thicker the consistency).

Place the container in the refrigerator for at least 4 hours, until cold. Once chilled, spoon into serving dishes and drizzle with the syrup. YIELD: 4 SERVINGS

Peach Lavender Jam

Ingredients

6 pounds peaches, peeled, pitted, and sliced Juice of 2 lemons

2 cups sugar, divided

6 tablespoons dried lavender flowers

1 cup boiling water

¼ cup calcium water 

3 tablespoons Pomona’s Universal Pectin powder

Method

Bring the peaches, lemon juice, and 1 cup of the sugar to a boil in a large pot over medium-high heat.
Meanwhile, steep the lavender flowers in the boiling water for 20 minutes. Strain and pour the lavender water over the peaches. Once the fruit has broken down, lower the heat and simmer for 30 minutes.
Remove from the heat and blend in the pot with an immersion blender or transfer in batches to a standing blender or food processor. Blend until smooth. If necessary, return the peach mixture to the pot and bring to a simmer over medium heat. Add the calcium water.
In a separate bowl, combine the pectin powder and the remaining 1 cup sugar. Add this to the peach mixture and simmer for another 20 minutes, or until it has a nice jammy consistency. Check for doneness using a chilled plate. You can add more sugar if you like, but the jam will taste sweeter when cool. Skim any foam.
Ladle into hot jars, leaving ¼ inch headspace. Check for air bubbles, wipe the rims, and seal. Process for 10 minutes, adjusting for elevation. YIELD: 5 PINTS

Apricot Jam with Honey

Ingredients

3 pounds (about 6 cups) fresh apricots, peeled if necessary, pitted, and chopped

¼ cup honey

Juice of 1 lemon

1 cup sugar, divided

6 teaspoons calcium water 

4½ teaspoons Pomona’s Universal Pectin powder

Method

Bring the apricots, honey, lemon juice, and ½ cup of the sugar to a boil in a medium pot over medium-high heat. Lower the heat to a simmer and simmer for 45 minutes. Remove from the heat and blend in the pot with an immersion blender or transfer in batches to a standing blender or food processor. Blend until smooth. Return the mixture to the pot if necessary and place over medium-high heat. Stir in the calcium water.
In a separate bowl, combine the pectin powder and remaining ½ cup sugar and stir into the apricots. Simmer for another 5 to 10 minutes. Reduce heat if necessary. Test for doneness using a chilled plate . Apricots will thicken up more than you think, so the freezer test is crucial in this recipe. Skim off any foam.
Ladle into hot jars, leaving ¼ inch headspace. Check for air bubbles, wipe the rims, and seal. Process for 10 minutes, adjusting for elevation. YIELD: 6 HALF-PINTS

Ginger Cardamom Nectarine Jam

Ingredients

3 pounds nectarines, peeled, pitted, and chopped 

1 cup sugar

Juice of 1 lemon

3 tablespoons finely grated fresh ginger

½ teaspoon ground cardamom

¼ teaspoon kosher salt

Method

Bring the nectarines, sugar, lemon juice, ginger, cardamom, and salt to a boil in a medium pot over medium-high heat. Lower the heat slightly and cook down for approximately 30 minutes, stirring often to prevent scorching, until the fruit is quite broken down. Skim off any foam.
Remove the pot from the heat and blend in the pot using an immersion blender or transfer in batches to a standing blender or food processor. Blend until smooth. Or, for a chunkier texture, mash with a potato masher.
Sample for sweetness. You may want to add a touch more sugar, but remember that jam tastes sweeter when cool. Test for doneness using a chilled plate.
Ladle into hot jars, leaving ¼ inch headspace. Check for air bubbles, wipe the rims, and seal. Process for 10 minutes, adjusting for elevation. YIELD: 4 PINTS

Nectarine Orange Blossom Honey Jam

Ingredients

4 pounds nectarines, peeled, pitted, and chopped

Juice of 1 lemon

3/4 cup honey

½ cup sugar

1½ teaspoons vanilla extract

2½ tablespoons orange blossom water

Method

Bring the nectarines, lemon juice, honey, sugar, and vanilla extract to a boil in a medium pot over medium-high heat. Cook for about 30 minutes, stirring often to prevent sticking, until the fruit is quite broken down. Reduce the heat as necessary.
Remove the pot from the heat and blend in the pot using an immersion blender or transfer in batches to a standing blender or food processor. Blend until smooth. Or, for a chunkier texture, mash with a potato masher. Taste for sweetness. If you decide to add extra sugar or honey, do it by the tablespoon and remember that the jam will taste sweeter when cool. Test for doneness using a chilled plate. When the jam mounds up nicely on the plate, add the orange blossom water and stir to mix well.
Ladle into hot jars, leaving ¼ inch headspace. Check for air bubbles, wipe the rims, and seal. Process for 10 minutes, adjusting for elevation. YIELD: 4 PINTS

Raspberry Jam

Ingredients

3 pounds (10 cups) raspberries

1 tablespoon grated lemon zest

2 teaspoons fresh lemon juice

3 cups sugar, divided

5 teaspoons calcium water 

5 teaspoons Pomona’s Universal Pectin powder

Method

Place the berries, lemon zest and juice, and 1½ cups of the sugar in a medium saucepan over medium heat. Stir and mash until mixed well. Once the berries come to a boil, turn the heat to low and simmer for 20 to 30 minutes. Stir occasionally to keep the bottom from burning.
After simmering, you will have approximately 2 quarts (8 cups) of raspberry mixture. Strain half (1 quart or 4 cups) of the berry mixture, which should yield about 3 cups. Discard the seeds and pulp. Pour the strained berries back into the saucepan with the unstrained berries and add the calcium water. Bring the mixture to a boil.
In a separate bowl, combine the pectin powder and the remaining 1½ cups sugar. Add to the raspberry mixture. Stir to completely dissolve. Return to a boil, stirring often until the jam thickens. Skim off any foam. Test for doneness using a chilled plate.
Ladle into hot jars, leaving ¼ inch headspace. Check for air bubbles, wipe the rims, and seal. Process for 10 minutes, adjusting for elevation. YIELD: 5 HALF-PINTS

Strawberry Rhubarb Jam

Ingredients

4 quarts strawberries, hulled and quartered

3½ pounds rhubarb, sliced ¼ inch thick

3 cups sugar

Juice of 2 lemons

Method

Place the strawberries, rhubarb, sugar, and lemon juice in a large pot over medium-high heat and bring to a boil. Lower the heat to medium and simmer for about an hour, stirring frequently to prevent scorching. Skim off any foam. Test for doneness using a chilled plate.
Ladle into hot jars, leaving ¼ inch headspace. Check for air bubbles, wipe the rims, and seal. Process for 10 minutes, adjusting for elevation. YIELD: 6 PINTS

Strawberry Bay Leaf Jam

Ingredients

4 quarts strawberries, hulled and quartered

6–8 fresh bay leaves

Juice of 2 lemons

1½ cups sugar, divided

1 teaspoon calcium water 

1 teaspoon Pomona’s Universal Pectin powder

Method

Place the strawberries, bay leaves, lemon juice, and 1 cup of the sugar in a large pot over medium-high heat. Bring the mixture to a boil, stirring to facilitate the breakdown of the fruit. Reduce the heat to medium and simmer for 30 to 45 minutes, until the fruit is soft. Stir often to prevent scorching.

Remove from the heat. Pick out the bay leaves and discard. If you prefer a smoother texture, you can blend the mixture in the pot with an immersion blender or in batches in a standing blender or food processor. Return the mixture to the pot and bring it back to a boil. Add the calcium water.

In a small bowl or measuring cup, mix the pectin powder and the remaining ½ cup sugar. Add to the strawberries. Bring everything back to a boil. Skim off any foam. Check for doneness using a chilled plate.

Ladle into hot jars, leaving ¼ inch headspace. Check for air bubbles, wipe the rims, and seal. Process for 10 minutes, adjusting for elevation. YIELD: 4 PINTS

Strawberry Orange Compote

Ingredients

4 quarts strawberries, hulled and quartered 

Grated zest and juice of 1 orange

Grated zest and juice of 1 lemon

2 cups sugar

1 tablespoon ground cinnamon

Method

Combine the strawberries, orange zest and juice, lemon zest and juice, sugar, and cinnamon in a large pot and bring to a simmer over medium-high heat, stirring often. Lower the heat to a minimum and cook for 30 to 45 minutes, stirring frequently to prevent scorching. The consistency should be viscous but still runny. Add more sugar or cinnamon to taste, but keep in mind that it will taste sweeter when cool.
Ladle into hot jars, leaving ¼ inch headspace. Check for air bubbles, wipe the rims, and seal. Process for 10 minutes, adjusting for elevation. YIELD: 8 HALF-PINTS

Strawberry Milkshake

2 scoops vanilla ice cream

2 scoops strawberry ice cream

3–4 tablespoons Strawberry Orange Compote

½ cup cold milk

Blend the ice creams, compote, and milk in a blender and divide between 2 glasses. Garnish with a strawberry. YIELD: 2 SERVINGS

Cinnamon Blood Orange Marmalade

Ingredients

5 pounds blood oranges (see note)

3 cups blood orange juice  or orange juice (Blood orange juice is available at specialty markets and Italian grocery stores)

Zest and juice of 2 lemons

1½ tablespoons ground cinnamon

2½ cups sugar, divided

1 tablespoon calcium water

3¼ teaspoons Pomona’s Universal Pectin powder

Method

Take 2 pounds of the oranges and cut off both ends to reveal the pulp. (No bitter white pith should remain at the ends.) Quarter the oranges, removing the center pith and seeds. Slice each quarter into very thin wedges and place in a large pot.
Segment the other 3 pounds of oranges using a very sharp paring knife (see page 40 for instructions) and place the segments in the pot.
Add the juice, zest and juice of 2 lemons, cinnamon, and 1 cup of the sugar to the pot. Bring to a boil over medium-high heat, mixing well. Once it’s boiling, lower the heat to medium and simmer for 30 to 45 minutes. The fruit should be broken down and the rinds quite soft. Add the calcium water.
In a separate bowl, mix the remaining 1½ cups sugar and the pectin powder until well combined. Pour into the orange mixture. Stir everything to combine. Turn the heat back up to medium-high and bring to a boil once again, stirring often to prevent scorching. Marmalade should thicken in 5 to 10 minutes. Test for doneness using a chilled plate (see page 34).
Ladle the marmalade into hot jars, leaving ¼ inch headspace. Check for air bubbles, wipe the rims, and seal. Process for 10 minutes, adjusting for elevation. YIELD: 5 PINTS

Grapefruit Honey Jam

Ingredients

12 Star Ruby grapefruit, peeled and segmented

1 cup sugar

Zest and juice of 2 lemons

2 tablespoons + 1 teaspoon calcium water

1½ cups honey

4 tablespoons Pomona’s Universal Pectin powder

Method

Segment all 12 grapefruits into a large pot. You should have about 16 cups of fruit and juice.
Add the sugar and zest and juice of 2 lemons to the pot and bring to a boil over medium-high heat. Cook down for about 45 minutes, stirring frequently. Add the calcium water.
In a separate small bowl, mix the honey with the pectin powder.
Reduce the heat to low and add the honey mixture to the grapefruit. Slowly bring back to a boil, stirring often to prevent scorching. Continue to cook down for 15 to 20 minutes. Check for doneness using a chilled plate
Ladle the jam into hot jars, leaving ¼ inch headspace. Check for air bubbles, wipe the rims, and seal. Process for 10 minutes, adjusting for elevation. YIELD: 10 HALF-PINTS

Kumquat Marmalade

Ingredients

2½ pounds kumquats, sliced into very thin rounds and seeded ( 2½ cups sugar,

divided 1½ cups orange juice

Juice of 1 lemon

1 teaspoon ground cinnamon

¼ teaspoon grated nutmeg

3 teaspoons calcium water 

3½ teaspoons Pomona’s Universal Pectin powder

Method

Place the kumquats and 1 cup of the sugar in a medium pot over medium-high heat. As the fruit starts to break down—after about 15 minutes or so—add the orange and lemon juices, cinnamon, and nutmeg. Continue to cook, stirring often, for 45 minutes. Add the calcium water.
In a separate small bowl, combine the pectin powder with the remaining 1½ cups sugar and add to the pot.
Return the mixture to a boil, stirring often. Check for doneness using a chilled plate .
Ladle into hot jars, leaving ¼ inch headspace. Check for air bubbles, wipe the rims, and seal. Process for 10 minutes, adjusting for elevation. YIELD: 5 HALF-PINTS

Meyer Lemon, Orange Blossom, and Honey Marmalade

Ingredients

5½ pounds Meyer lemons, quartered and sliced 1/8 inch thick 1¼–2 cups sugar,

to taste 1 cup honey 

Zest and juice of 2 lemons

1/8 cup orange blossom water (Orange blossom water is available at gourmet grocery stores)

1 teaspoon vanilla extract

1 teaspoon kosher salt

1 teaspoon ground cinnamon or ½ teaspoon grated ginger (optional)

Method

Place the lemons, sugar, honey, zest and juice of 2 lemons, orange blossom water, vanilla extract, salt, and cinnamon (if desired) in a large, heavy-bottomed pot and turn the heat to medium-high. Cook down, stirring often, for 45 minutes, or until the lemons are very soft. You can add more sugar for a sweeter flavor, but remember that preserves taste sweeter when cool. Check for doneness using a chilled plate.
Ladle the marmalade into hot jars, leaving ¼ inch headspace. Check for air bubbles, wipe the rims, and seal. Process for 15 minutes, adjusting for elevation. YIELD: 7 HALF-PINTS

Citrus Overload Marmalade

Ingredients

2 pounds tangelos

1½ pounds pink (sweet) grapefruit

1 pound blood oranges

2 pounds Cara Cara oranges

1 pound tangerines

3 cups sugar

Zest and juice of 3 lemons

1–3 cups orange juice

Method

Section the tangelos, grapefruit, and blood oranges using a very sharp paring knife and place the segments in a large pot.
Cut each of the whole (skin-on) Cara Cara oranges and tangerines into 8 wedges; then cut each piece into ¼- to 1/8-inch slices, being sure to remove any seeds. Place in the pot and add the sugar, zest and juice of 3 lemons, and 3 cups of the orange juice.
Bring to a boil over medium-high heat. Lower the heat to medium and simmer for about 1 hour, stirring often to prevent scorching. If the mixture looks a bit dry (usually due to fruit that’s been stored too long), add another cup or so of juice. Test for doneness using a chilled plate.
Ladle the marmalade into hot jars, leaving ¼ inch headspace. Check for air bubbles, wipe the rims, and seal. Process for 10 minutes, adjusting for elevation. YIELD: 6 PINTS

Candied Kumquats with Cinnamon and Star Anise

Ingredients

3 pounds kumquats, halved lengthwise and seeds removed

2 cups sugar

2 cups water

1 vanilla bean

5 cinnamon sticks

5 star anise pods

Method

Place the kumquats in a large saucepan. Cover with cold water and bring to a boil; then strain and rinse. Repeat this process two more times.
Combine the sugar and water in a medium saucepan and add the seeds scraped from the vanilla bean. Bring to a boil for 2 minutes.
Tightly pack kumquats into hot jars and top with hot syrup, leaving ¼ inch head-space. Place a cinnamon stick and star anise pod in each jar so they’re visible. Check for air bubbles, wipe the rims, and seal. Process for 10 minutes, adjusting for elevation. YIELD: 5 HALFPINTS

Lemon Ice Cream

4 cups heavy cream

6 large eggs

1 cup fresh lemon juice

2 cups sugar

1 teaspoon vanilla extract

4 tablespoons grated lemon zest, divided

Place the cream in a medium saucepan and simmer over low heat for 7 minutes.
In a medium bowl, whisk the eggs and add the lemon juice, sugar, vanilla, and 2 tablespoons of the zest. Pour the egg mixture into the warm cream and simmer over very low heat, whisking constantly to prevent the egg from cooking. Remove from the heat and strain through a fine-mesh strainer. Cover and chill overnight.
Once the mixture is chilled completely, stir in the remaining 2 tablespoons zest. Process the mixture in an ice-cream maker for 25 to 30 minutes. Freeze the ice cream for at least 6 hours, or until firm. To serve, spoon into bowls and top with candied kumquats. YIELD: 2 QUARTS

Preserved Lemons

Ingredients

10–12 Meyer or small regular lemons, ends trimmed ¼ inch 

Kosher salt

Fresh lemon juice

Method

Cut a deep X into a trimmed end of each lemon, but don’t cut all the way through; leave about ½ inch uncut. The lemon should resemble a four-petal flower. Pack the openings with as much salt as you can. (You can also slice the fruit through and cover with the salt if you prefer smaller pieces, though this may alter the yield.)
Pour 1 tablespoon salt into the bottom of a hot quart jar. Tightly pack with all the lemons, squishing them down to release their juices. Wait a few minutes to make sure enough juice leaches out to cover the fruit. If not, top with more fresh lemon juice. Wipe the rim and secure the lid on the jar.
Leave the jar on a kitchen counter for about a month. Keep adding fresh juice to cover as needed. When the rinds are nice and soft, it’s done. Store the jar in the refrigerator, where the lemons will keep for up to a year. YIELD: 1 QUART

Ginger Key Lime Syrup

Ingredients

1 pound Key limes, quartered and seeded

1 cup sugar

3 tablespoons finely grated fresh ginger

Method

Place the limes and sugar in a small pot and bring to a boil over medium-high heat. Cook down for about 15 minutes, until the limes release all their juice. Remove the pot from the heat.
Set a strainer over a bowl. Pour the limes into the strainer and allow the juice to drip through. Gently press the pulp with a rubber spatula to extract as much juice as possible. Discard the pulp and peel.
Fold a small piece of cheesecloth in half and place the ginger on top, so that there are two layers of cheesecloth around the ginger. Wrap tightly and squeeze as much ginger juice as possible into the syrup.
Pour the syrup into a large measuring cup. If you have less than 4 cups, add a little water to make up the difference. Pour the syrup back into the pot. Add more sugar if desired, depending on the flavor of your limes. Bring back to a boil so the syrup is nice and hot.
Ladle the syrup into hot jars, leaving ¼ inch headspace. Check for air bubbles, wipe the rims, and seal. Process for 10 minutes, adjusting for elevation. YIELD: 2 PINTS

Horseradish Lemon Pepper Sunchokes

Ingredients

2 cups white wine vinegar

2 cups water

2 pounds unpeeled sunchokes, scrubbed and thinly shaved on a mandoline or thinly sliced with a knife

Per jar

4 tablespoons packed finely grated fresh horseradish

3 cloves garlic, peeled

3 lemon slices, ½ inch thick

1 tablespoon black peppercorns

1 teaspoon kosher salt

Method

Bring the vinegar and water to a boil in a small nonreactive pot.
Place horseradish, garlic, lemon, peppercorns, and salt in each hot jar. Tightly pack the jars with sunchokes. Top with boiling brine, making sure the sunchokes are submerged. Secure the jars with lids. Let stand in the refrigerator for a few days before opening. YIELD: 2 QUARTS