Preserves Recipes

1 1/8 c Dry mustard ; (3 1/4 oz ca

1 c Orange juice

1/4 c Emon juice

2 ts Zest; grated orange

1 ts Zest ; grated lemon

1/2 c Honey

1/2 ts Cinnamon

2 tb Vegetable oil

Place mustard in double boiler but not over heat. Ad juices a lttle at a>> time, stirring after each addition to keep mustard from lumping. Odd zests. Heat covered over simmering water for 15 minutes, scrapping sides occasionally. Stir in honey, cinnamon and oil. Transfer to jars and refrigerate. Check consistency after 1 day. Thin with a little water if needed. Well keep well for up to 1 month. Makes 2 cups. –Robbie

1 qt Cranberries

1 1/2 c Vinegar

1 ts Cloves

2 c Brown sugar

1 1/2 c Water

1 ts Allspice

1/2 ts Mace

1 Inch stick cinnamon

Combine all ingredients except sugar. Simmer until fruit is soft. Rub through a sieve. Add sugar. Cook slowly, stirring frequently, until thick. Mrs. W.F. Harnack, McGregor, IA.

1/2 pt Dried rose hips, seeds

-removed or 1 pt Fresh hips, seeds removed

1 pt Cider vinegar or wine

-vinegar 1/2 lb Raisins or sultanas, chopped

1 1/2 lb Cooking apples, peeled,

-cored and chopped 2 ts Ground ginger

3/4 ts Cayenne pepper

1 ts Ground cloves

1 lg Clove garlic, minced

1/2 lb Brown sugar

1/8 c Fresh lemon juice

1/8 c Fresh orange juice,

-unsweetened 1/2 ts Grated orange rind

Needed: large, heavy saucepan; canning jars, parafin, cellophane, plastic-lined lids or jars with hinged lids and rubber seals. Remove seeds from rosehips. Soak the rosehips, raisins or sultanas, and apples in vinegar overnight. After soaking, place the rosehips with remaining ingredients in a large, heavy saucepan. Bring the mixture to a boil oveer high heat, then reduce heat and simmer, stirring occasionally, until mixture is thickened. Leave to cool, then place chutney in clean, dry jars and cover with parafin and cellophane and plastic-lined lids (or glass jars with rubber seals and hinged lids). Store chutney in a cool place. Keep for at least a month before using. Like all chutneys, this one improves with age. It goes well with, turkey, ham, or game and is good during the winter holidays.

1 lb Fresh medium mushrooms,

-stems removed 1 c Olive oil

Grated zest of 1 medium -orange Grated zest of 1 medium -lemon 1/2 c Fresh orange juice

1/2 c Fresh lemon juice

2 lg Garlic cloves, very finely

-chopped 2 ts Salt

2 ts Mustard seed

2 ts Finely chopped cilantro

-leaves 1/2 ts Cayenne

1/2 ts Freshly ground black pepper

Place mushrooms, oil, zests and juices in a non reactive saucepan over high heat. Bring just to a boil and remove from heat. Transfer mixture to a glass jar or bowl, and stir in garlic, salt, mustard seed, oregano,cilantro, cayenne, and pepper. Allow to cool completely, then cover and refrigerate, stirring occasionally, for at least 24 hours before serving. Drain mushrooms and serve. Serves 4. Origin: Cookbook Digest, May/June 1993 Shared by: Sharon Stevens

Mangos, green, cut up -(to get 2-3 cups) 1 c Raisins (or more)

1 c Walnut pieces

1 c Wine vinegar (or to taste)

2 c Brown sugar

1 ts Salt (scant)

1 ts Ginger, ground

1/2 c Onions, diced

Cut up mangos. Add raisins and walnut meats. Add wine vinegar slowly, tasting for right amount. Add sugar and salt; simmer together until done and mango doesn hold its shape anymore, about 30 minutes.

4 lb Slightly under ripe peaches

3 c Sliced onions

1/3 c Olive oil

1 tb Turmeric

1 tb Ground cumin

2 ts Minced garlic

1 ts Minced ginger

1 ts Dried red pepper

1/2 ts Pepper

1/2 ts Ground cardamom

1/2 ts Dry mustard

1/4 ts Nutmeg

1/4 ts Ground cloves.

2 c White wine vinegar

2/3 c Firmly packed brown sugar

2/3 c White sugar

Haven made this for a couple of years, but its pretty tasty. Saute onions in olive oil for five minutes or until tender. Add spices and saute for 2 minutes. Stir in vinegar and sugars, then simmer, partly covered for 15 minutes. Blanch peaches slightly in boiling water for 1 minute. Drain, peel pit and slice. Add to onion mixture and simmer just until tender. Transfer with slotted spoon to sterilized mason jar. Reduce syrup over high heat to 1 1/2 cups. Add slowly to jars to almost cover fruit. Stir. Fill jars slowly with syrup, cap loosely and cool. Tighten caps and let stand in dark place at least 2 weeks. I don remember where this came from, but I suspect that it was either Gourmet or Sunset Magazine. In my handwritten copy it also called for 2 teaspoons ground cumin as well as one tablespoon. I omitted it above, but I think it should have been 2 teaspoons ground coriander. Posted by Stephen Ceideberg; May 2 1991.

2 ts Tumeric, ground

2 ts Coriander Seeds

1 ts Black Peppercorns

12 Cloves, whole

1 1/2 ts Cumin Seeds

1 ts Cardamom Seeds

1 ts Cinnamon, ground

1 ts Fennel Seeds

1 1/2 ts Fenugreek

1/2 ts Ginger, ground

1/2 ts Cayenne Pepper Flakes

1 ts Chili Powder, ground

Grind to a coarse powder in a coffee mill or blender, or follow ancient tradition by using mortar and pestle. From The Gazette, 91/04/10.

5 Lemons

1 Grapefruit

12 c Water

8 c Sugar (4 pounds)

Makes about 10 half-pints. Wash and peel the lemons thinly; remove the white pith and seeds and discard them. Cut the peel into fine shreds; reserve the pulp. Simmer the peel with 2 cups of the water in a covered preserving kettle for about 1 hour, or until tender. Drain the liquid from the lemon shreds and set both aside. Wash the grapefruit and cut it and the lemon pulp into small pieces; cover with the remaining 10 cups of water and simmer gently in a covered preserving kettle for 1 1/2 hours, or until the fruit is tender. Add the liquid from the lemon shreds to the kettle and bring just to a boil. Remove from heat and strain mixture through a jelly bag. Measure the juice into the preserving kettle and add 1 cup of sugar for each cup of juice. Add the reserved lemon shreds and over high heat, boil hard for about 15 minutes until a jelly thermometer read

2 tb Vegetable oil

1 ts Cumin seeds

1 ts Cardamon seeds

1 tb Poppy seeds

1 ts Black peppercorns

2 Garlic cloves, crushed

1 Inch piece fresh gingerroot,

-grated 2 oz Blanched almonds or unsalted

-cashew nuts, chopped 1/4 c Boiling water

Heat oil in a heavy skillet, add spices and cook over medium heat 5 to 10 minutes, until golden brown, stirring constantly. Add garlic and gingerroot and cook 2 minutes more, then cool. Put spice mixture in a blender or food processor fitted with the metal blade. Add almonds or cashew nuts and water; grind to a smooth paste. Cover tightly and keep in a cool place for up to 1 month. From: Steve Herrick Source: [The Book of Curries & Indian Foods by Linda Fraser]

4 lb Chinese celery cabbage (napa

- cabbage) 1/4 lb Chinese white radish

2 cn (small ones) flat anchovies

4 lg Cloves garlic

3 Scallions (including tops)

1/4 c Salt

4 tb Hot pepper flakes

2 tb Cayenne pepper

PREPARATION: Cut the large leaves of Chinese celery cabbage in half lengthwise; then cut all the leaves into 1/2-inch by 2-inch slices. Cut the radish into equal pieces and then into 1/2-inch slices. Place cabbage and radishes in a large pot and drain the oil from the anchovies over them. Smash, peel, and mince the garlic. Cut the scallions into thin strips lengthwise and then into 2-inch lengths. Add anchovies, garlic, scallions, salt pepper flakes, and cayenne pepper, and mix thoroughly. Cover the pot tightly and allow to stand for 2 days at room temperature. This Kim Chi will keep for 2 weeks if refrigerated in a tightly covered jar.