Tag Archives: food

Pickled Okra

So here’s my theory: If you’re going to have a fried chicken dinner, I think you need to serve a lot of really fresh vegetables to go with it so that the whole meal’s not super heavy and deep fried.  Braised collards are traditional, of course, but I think what really makes the meal is a big dish of pickled okra.  The vinegar is such a good counterpart to country gravy and mashed potatoes. Plus, everyone knows to make collard greens so they’re necessarily all that exciting, but I’m not sure the general public realizes how amazing pickled okra taste.  If you like dill pickles, you will love these. They’re crisp and tangy (not slimy at all), and even though I could have canned them, I didn’t bother because my family and I polished them off in just a couple days.  They were perfect as a side dish to a big southern dinner, but also delicious with cold beers, pimento cheese and crackers. pickled okraThis is a horrendous picture from my phone because I was more worried about serving a table full of people and then eating with my family before the food got cold than taking perfectly styled photographs, but just so you see where I’m going with this: fried chicken dinnerIt was so good!

My recipe for fried chicken is here, along with some prettier pictures.  The biscuits are a recipe that I always use from Deborah Madison’s Vegetarian Cooking for Everyone.  They’re yeasted buttermilk biscuits and come out wonderfully fluffy.  If you don’t have that cookbook you should almost definitely buy it –  it’s a winner.

PICKLED OKRA

Cook Time: 20 minutes

Ingredients:

  • 1 lb. okra
  • 2 c. apple cider vinegar
  • 2 c. water
  • 1/4 c. kosher salt
  • 2 cloves of garlic, thinly sliced
  • 1 tsp. dill seed
  • 1 tsp. whole black peppercorns
  • 1 onion, cut in half and sliced thinly
  • optional: a pinch of red pepper flakes
  • optional, which I didn’t use because I couldn’t find: one or two fresh dill blossoms

Combine the apple cider vinegar, salt, water, garlic, dill seed, black peppercorns and sliced onion in a nonreactive pot and bring to a simmer.  (If you want them spicy, this is also when you should add the red pepper flakes to your own heat preference).  Simmer for 3-4 minutes.  Arrange the okra in a nonreactive container (I used a glass dish but you could use jars too) and add the dill blossoms if you are using them.  Pour the hot vinegar mixture over the okra.  It should cover them completely.  Move the container to the refrigerator.  Refrigerate for at least 48 hours before serving.  They should last in the fridge for about a month, but you’ll probably eat them much quicker than that.

Strawberry-Peach-Lemon Jam

I just got back from a week in the foothills of the Blue Ridge Mountains in North Carolina.  My parents, one of my brothers and I all stayed at my grandma’s house and cooked a lot of pretty amazing food, so I have a several recipes I’ll be sharing this week as I get the time to write them up.

grandma

my grandma Molly in high school, in 1936. she’s the first one on the left, front row.

First up: this strawberry-peach-lemon jam.  It turned out really nice, with a gorgeous color, a good set and texture and lovely complex flavor.  (But… It’s also a bit of an abomination, since I used a bunch of sketchy fruit from a tiny local grocery store right down the road from us: conventionally grown, underripe, out of season peaches, some mediocre strawberries and a lemon to try and add some flavor.)  I’ve deemed it totally acceptable to break the usual rules about local fruit in our situation, when you’re staying at a house with several family members who all know how to make and can preserves, somehow there’s no jam in the house and all the local fruit is out of season.  The decisive moment was when I found an open jar of smucker’s strawberry jam in the fridge.  I don’t know who in my family bought that, but SHAME! strawberry-peach-lemon jamRecently, I’ve been trying to make really simple preserves, with just one kind of fruit, sugar and sometimes lemon juice.  I’m kind of obsessed with finding the best-of-the-best-most-delicious-you’ve-ever-tasted apricots/blackberries/whatever and doing the bare minimum that I need to do to get them into jars. Whoever grew the fruit is really doing most of the complicated work.  As far as my part goes, tracking down the perfect fruit is actually way more complicated than getting it into jars.

With boring grocery store fruit, though, I figured there’s no harm in playing around with some new flavor combinations to try and make the jam a little bit more vibrant.  And it worked! It’s kind of ridiculous that homemade jam is still so much better than the grocery store counterpart even when you’re not using very high quality fruit.  I’m really curious to see how this recipe turns out if I made it during the summer with some really sweet, ripe strawberries and peaches from our own peach trees.IMG_5388STRAWBERRY-PEACH-LEMON JAM

Makes: 4 half pint jars

Ingredients:

  • 1 quart of strawberries, stems removed and sliced in half
  • 3 peaches, blanched, peeled and diced
  • 1/2 large lemon, sliced for marmalade*
  • 1 tbs. vanilla
  • 3 c. sugar

Day 1: Prepare the fruit and macerate

Combine the sliced strawberries, peeled diced peaches, sliced lemons and sugar in a nonreactive container. Cover and refrigerate for 12-24 hours.

Day 2: Cook off the jam

Bring boiling water canner to a boil, prepare jars and lids.

Transfer the fruit to a heavy bottomed, nonreactive pot and cook on high heat, stirring occasionally to prevent sticking.  After about 10 minutes, when the fruit is cooked through but the jam isn’t gelled yet, remove the pot from the stove and use a potato masher to mash the fruit to a consistency that you like.  (At this point it will really start to look like jam).  Put the pot back onto the stove and continue cooking until the jam reaches the gel point.  Ladle into hot half pint jars leaving 1/4″ headspace.  Attach lids and rings and process for 10 minutes, adjusting for altitude as necessary.

Note: Strawberry jam can be challenging to get to set properly, but since this has a bunch of lemon slices in it, it should set pretty easily. It did for me, atleast.

Another Note: When you make marmalade, the sliced citrus fruit is often parcooked in some water before the sugar is added to make sure that the rinds are cooked all the way through and don’t end up chewy at the end.  Since this recipe skips that step, it is very important to slice the lemon extra super thin, otherwise I’m pretty sure it won’t cook thoroughly with the strawberries and peaches.

*To slice lemons for marmalade: read this instructions from Hitchhiking to Heaven. I’m too lazy to write them out.

And, don’t forget that if you don’t have your boiling water canner with you, all you really need is a pot with some jar rings laid in the bottom and you’re good to go. canning rack

Pear Almond Tart

So, I canned a bunch of pears back in September.  (Recipe here).  Now that it’s February it’s really sinking in how delicious they are.canned pearsOut of all my canning projects from 2013, they’re one of my favorites.  Before they were ever in jars, these pears were some of the best I’ve ever tasted. Ever!  They were grown right in Redwood Valley by a lovely couple that I met at the farmers market a few years ago.  (They’re basically the embodiment of the kind of fruit I want to be preserving all the time). A lot of the time we just eat them out of the jar, but I needed to take a dessert to a friend’s house yesterday and whipped together this tart with some of them.  An almond crust combined with sliced canned pears and a rich vanilla custard (with eggs from our chickens!) made for a really lovely tart that tastes delicate and luxurious at the same time. pear almond tartThis recipe is a combination of a couple recipes: the crust is an adaptation from Deborah Madison’s nut crust in Vegetarian Cooking for Everyone, p. 695 and the filling is based off of this pear tart recipe from Williams Sonoma. 

PEAR ALMOND TART

Cook Time: 1 hr.

Ingredients:

For the Crust:

  • 1/2 c. slivered almonds, roughly chopped
  • 3/4 c. flour
  • 1/4 tsp. salt
  • 3 tbs. sugar
  • 5 tbs. butter
  • 2 tbs. water

For the Filling:

  • approximately 6 canned pear halves
  • 3 medium eggs
  • 2/3 c. sugar
  • zest from 1 lemon
  • 1/2 tsp. vanilla
  • 1/4 c. heavy cream
  • 3 tbs. flour
  • 2 tbs. butter, melted

Combine the almonds, flour, salt, and sugar in a mixing bowl.  Cut in the butter with a fork. Add 2 tbs. of water and use your hands to form the dough into a ball.   Press the dough into a 9″ tart pan.

Preheat the oven to 350 degrees.  Put the crust into the freezer for 15 minutes to firm up, and then bake in the oven for 10 minutes.

While the crust is baking, prepare the filling:

In the bowl of a stand mixer, whisk the eggs until they’re frothy.  Add in the sugar,  lemon zest, vanilla, heavy cream, flour and butter.  Mix to combine everything thoroughly.  Slice the pear halves into 1/4″ thick slices.  (Depending on the size of your pears, you may need slightly more or less to cover the tart shell with a layer of pears.)

After the crust has cooked for ten minutes, take it out of the oven.  Raise the oven temperature to 400 degrees. Arrange the pear slices to make an even layer covering the crust.  Pour the custard mixture over the top of the pears.  Put the tart in the back in the oven and bake for 30 minutes, until the filling is set and golden brown.

Note:  I served this tart after it had fully cooled. I’m not sure how it would be still hot;  I think the custard sets a bit while it’s cooling.

 

French Bread with Quinoa, Seeds and Rosemary

We’re finally getting a glimpse of the winter I’ve been dreaming of for months and months.snow stormUp until now, it’s been warm and sunny outside, making my summer farming plans started seeming more and more farfetched.  Now that we’ve had a bunch of rain and snow, though, I’m starting to relax a little bit.  I’m so happy to have a proper winter Saturday, indoors with a fire going in the woodstove and a loaf of bread in the oven. _MG_4129I’ve been working to get better at baking, and I think this recipe is starting to get pretty good.  I like a loaf of bread with lots of seeds and good things in it. I want it to taste savory, without a bunch of sugar or honey in it.  Something that I can toast and spread with butter and maybe avocado.  quinoa breadI still have a huge amount of learning to do about baking, so if someone with more experience than me happens to be reading this and has any suggestions for improving it, please feel free to chime in.

FRENCH BREAD WITH QUINOA, SEEDS AND ROSEMARY

Makes: 2 baguettes or 1 larger loaf

Ingredients:

  • 1 1/2 c. lukewarm water
  • 1 packet of yeast (2 1/2 tsp.)
  • 1 tsp. sugar
  • 3 c. bread flour*
  • 2 tbs. flax seeds
  • 1 tbs. chia seeds
  • 1 tbs. poppy seeds
  • 2 tbs. pumpkin seeds
  • 1/2 c. cooked quinoa, cooled
  • 2 tbs. fresh rosemary
  • 1 tsp. sea salt

Put the water in a small bowl and sprinkle it with the yeast and the sugar.   Let it sit for about 5 minutes, until small bubbles start forming on the surface.  Put the mixture into a bigger mixing bowl with 1 c. of flour and mix together thoroughly.  Add the flax seeds, chia seeds, poppy seeds, pumpkin seeds, quinoa, rosemary and salt, along with 2 more cups of flour.  Using a wooden spoon, stir all the ingredients together as much as you can, then turn it out onto a floured surface and knead all the ingredients together.  Knead for 8-10 minutes to make a smooth, elastic dough.  If it’s too wet and sticky, add a little bit of flour.  If it’s too dry, add a little bit of water.  Shape the dough into a ball and place in a greased mixing bowl. Cover with a kitchen towel and let rise until doubled in size.

Once the dough has risen, punch it down and turn it out onto a lightly floured surface.  Roll it out into a rectangle.  Starting with the long side of the rectangle, roll it up into a loaf shape.  Transfer to a cookie sheet and let it rise again for 30-40 minutes, covered with a kitchen towel, until it doubles in size.

Preheat the oven to 450 degrees.  Slash the top of the loaf with a very sharp knife and then put it in the oven to bake for 25 minutes until it’s nicely golden brown.

*I was out of whole wheat flour when I made this, so I didn’t bother using it, but a mixture of white and whole wheat flour would be great if you feel like doing it.

Small Batch Meyer Lemon Marmalade

meyer lemon marmaladeI usually make monster batches of preserves.  I like preserving by the bushel when fruits are in peak season.  During the winter, I usually end up going down to San Francisco once or twice and getting some citrus fruit from the farmers down there who are coming over from the central valley.  I haven’t made it down there this winter, though, and a girl needs lemon marmalade, so when I was in Whole Foods the other day (I can’t believe I’m saying that; I never shop at Whole Foods and I think the stores are super pretentious, but I was trying to kill time in Santa Rosa, so I kind of just ended up there) I ended up buying six precious little meyer lemons.

Apart from feeling like a loser for buying fruit at the grocery store, this little batch of marmalade was quite a success.  It only takes a few minutes to slice up six lemons for marmalade (the last time I made lemon marmalade I did fifty pounds of lemonswhich took hours and hours).  The cooking time is also really short, which is nice.  Also, I’d forgotten just how lovely a kitchen smells when it’s filled with the aroma of fresh lemons.  The most important part: a piece of toast with butter and marmalade is one of the best things in the universe. IMG_5064MEYER LEMON MARMALADE

Makes: almost 4 half pint jars

Cook Time: 1 1/2 hrs.

Ingredients:

  • 6 meyer lemons
  • 3 c. water
  • 3 c. sugar

 

The first step is to wash and slice the lemons for marmalade.  If you’ve never done this before, check out this set of instructions from Hitchhiking to Heaven for an explanation.  (It seems redundant to take another set of pictures of virtually the exact same thing).   Save the seeds and wrap them in a piece of cheesecloth. Tie the top closed with string.

Next, measure the prepared lemons.  The six lemons I had came out to almost exactly 3 cups of prepared sliced lemons.   The ratio of lemons to water to sugar should be 1:1:1, so adjust the rest of the recipe accordingly.

Combine the lemons and water in a large, nonreactive pot.  Add the cheesecloth bag with the seeds and bring the mixture to a low simmer to cook the lemons.  Cook for about 20 minutes, until the peels are tender.  Using a pair of tongs, remove the cheesecloth and give it a squeeze to release the juice that’s inside (it’s homemade pectin, which will help the marmalade set). Discard the seed bag.

At this point, prepare boiling water canner, jars and lids.

Add the sugar to the pot and stir to combine.  Turn the heat to high and cook, stirring occasionally, until the marmalade reaches 220 degrees on a candy thermometer.  If you don’t have a thermometer, you can use the frozen plate method.  The marmalade will come up to a full, rolling boil and you’ll see that the liquid will start to thicken and runs off a spoon in sheets instead of a thin stream (click here for a picture).  At this point, you can put a teaspoon of the liquid on a plate that’s been in the freezer.  Put the plate back in the freezer and wait for a minute. Pull it back out and run your finger through the liquid. If it wrinkles, it’s done.  If it’s still thin and syrupy, it needs to cook for another few minutes).

Ladle the hot marmalade into hot, clean jars leaving 1/4″ headspace.  Wipe rims clean and attach lids.  Process in a boiling water bath for 10 minutes, adjusting for altitude as necessary.  lemon slices

Quince Slices in White Wine Syrup

Last month, I came to grips with the fact that I really just don’t like quince.  I think they taste like eating roses, and not in a good way.  The problem is that I still have two bushels of quince sitting in the pantry looking a little worse for wear and I really hate wasting food. I’m going to need to do a couple projects to use them all up, but this is attempt #1 at creating something we might enjoy.  (That last project I did was membrillo, and I thought it was foul). quince slices in white wine syrupMy original inspiration was this recipe for roasted pears and quince in white wine with tangerine zest which looked like it would be lovely adapted into a shelf-stable canned recipe. I ended up making quince slices white wine syrup infused with rosemary and tangerine zest that I’m hoping to use for some savory applications instead of just dessert. I feel like I might love them with some moroccan-spiced roast chicken and homemade flatbread or in a tagine with slow cooked lamb.  I’m going to let the jars sit for a week or two for the flavors to come together and then give it a try. peeling quinceQUINCE SLICES IN WHITE WINE SYRUP

Makes: 4 quart jars

Cook Time: awhile. peeling quince is kind of a pain.

Ingredients:

  • 8 lbs. quince
  • 2 tbs. lemon juice
  • 4 c. water
  • 4 c. dry white wine
  • 4 c. sugar
  • zest and juice of 1 tangerine
  • juice of 1 lemon
  • 1-2 sprigs of fresh rosemary

Prepare the quince:
Rinse them under running water to remove the grey fuzz on the outside, then peel off the skin.  Remove the core and cut into 1/2″ thick wedges. As you’re working, put the wedges into a large, nonreactive pot with water to cover them (about 12 cups.) and 2 tbs. of lemon juice to prevent the fruit from browning. Once all of the fruit is cut into wedges, put the pot on the stove and simmer for 30-45 minutes.

While the quince are poaching, fill the boiling water canner and bring to a boil and prepare 4 quart jars and lids.

When the quince are fully cooked, drain them in a colander* and set aside for a minute.  Put the pot back on the stove and add the ingredients for the syrup: water, wine, sugar, tangerine zest and juice, lemon juice and a sprig of rosemary. Bring to a simmer and cook for a couple minutes, stirring to dissolve the sugar. Transfer the cooked quince slices from the colander back into the pot with the syrup and simmer everything for a few more minutes.  Ladle the quince slices and syrup into hot, clean jars leaving 1/2″ headspace. Remove air bubbles with a chopstick or plastic spatula and adjust headspace. Wipe rims, attach lids and process for 15 minutes, adjusting for altitude if necessary.

*You can save the cores, peels and poaching liquid to make quince pectin stock if you want.

canning quinceP.S. See that little green spatula? My mother in law gave it to me for Christmas. At the time, it seemed like a random little stocking stuffer, but I’m obsessed with it and have been using it for everything.  It’s perfect for removing air bubbles from jars!

P.P.S. You may notice in the top picture that I actually totally failed on removing the air bubbles from one of the jars and the headspace isn’t right at all. We’ll be using that jar first since it won’t have the shelf life that the others will.

Gobi Mutter Masala (Kind of, I think), aka. Cauliflower Curry

I think that maybe this would maybe be called gobi mutter masala? That’s what I was googling when I was originally looking at recipes for cauliflower curry.  But then I changed the recipe a whole bunch, so maybe it’s just some weird americanized cauliflower curry.  Really, I have no idea.  Either way, this curry is delicious and a really wonderful way to use up cauliflower if you happen to have some lying around.cauliflower curryA few notes:

I used a pretty substantial amount of heavy cream and some butter in this recipe, but it could easily be made vegan by switching to a neutral flavored oil and coconut milk.  The amount of heavy cream can also be tweaked; I used an amount that made it taste super rich and creamy and good, but if you’re trying to go a little bit lighter (since it’s January and all), you could just add another cup of plain yogurt instead of the heavy cream.  It won’t be quite as luxurious, but it will still taste good.  For a lighter vegan version, I would use plain almond milk.

GOBI MUTTER MASALA

Serves: 4-6, depending on portion sizes

Cook Time: 45 minutes

Ingredients:

  • 2 tbs. butter
  • 1/2 tsp fenugreek
  • 1 tsp coriander seed
  • 1 tbs. ground cumin
  • 2 tbs. paprika
  • 1 tbs. turmeric
  • 4 cloves of garlic minced
  • 1 inch of fresh ginger, minced
  • 1 jalapeno, minced (remove the seeds if you want to keep the dish on the mild side)
  • 1 onion, diced
  • 1 quart crushed tomatoes
  • juice from 1/2 a lemon
  • 1 tbs. brown sugar
  • 1 c. plain yogurt
  • 1  c. heavy cream
  • 1 head of cauliflower, cut into florets
  • 2 c. frozen peas
  • salt and pepper
  • chopped fresh cilantro, for serving
Heat the butter on medium heat in a large pot. Add the dry spices (fenugreek, coriander, cumin, paprika and tumeric) and saute them in the butter for a minute or two. Then, add the garlic, ginger, jalapeno and onion and saute for another few minutes until the onions start to turn translucent. (Add more butter or a little water if the onion/spice mixture gets too dry and starts to stick).
Add the quart of crushed tomatoes, sugar, lemon juice, yogurt and heavy cream and turn the heat to a low simmer.  Cook for ten minutes and then puree with an immersion blender (or whatever you use to puree things in your kitchen).
Add the cauliflower and peas to the tomato sauce, cover the pot, and then simmer for another 20 minutes or so to cook the cauliflower.  Taste and season with salt, pepper and lemon juice as necessary.  At this point the curry is ready to serve, but you can also simmer it on low for a bit longer if you have the time.  (The flavors tend to improve if it sits on the stove for awhile. )
Serve over rice topped with chopped fresh cilantro.

Cranberry Chia Smoothie and a Clean Slate

I’m kind of obsessed with New Year’s Resolutions, this year especially. Let me just say, I am relieved to be done with 2013.  It was really a mess. You know how life tends to go in cycles, with ups and downs, and it’s not always sunshine and flowers?  I thought about that often last year. It’s over though, thank god!

I know not everyone bothers with making resolutions and that they’re kind of made to be broken eventually, but I find it very clarifying to have a clean slate and the opportunity to kind of step back and evaluate what I would like to have happen for that year. I write ridiculously long lists of dreams, plans and ideas, knowing full well that I’m not going to do all of them at all, but usually I end up doing some of them, which is great.  I guess they’re not really “resolutions” in the traditional sense.  Intentions is probably a better word.  Past examples that worked out really well include: “start my own jam business” and “I think we should get 200 chickens.”cranberriesOne of the things I am focusing on right now, at least for the beginning of this year, is to take better care of myself. Meaning, if I’m trying to get my life really on track for where I want to be going, working every moment of every day and drinking 9,000 cups of coffee to get through it is a horrible way to make it happen.  Very little will end up getting accomplished, except being really exhausted and crazy.  It’s funny, because I totally know that already, but sometimes we just need learn things the really hard way, right? (Although… I might say that the thing about learning things the hard way is that the lesson is so painful that I personally will absolutely not be forgetting it any time in the near future). _MG_3970So. For the last few days I’ve been making smoothies for breakfast.  Some resolutions might be difficult to keep, but I think this one is pretty easy.  “Eat a real breakfast with things in it that are actually good for you.”  I’ll sheepishly admit that it’s pretty simple, not exactly rocket science, and I’ve known it for a long time, yet I decided to have coffee for breakfast for most of last year.smoothieHere’s to a happy and healthy 2014!

CRANBERRY CHIA SMOOTHIE

Makes: about 1 quart jar

Ingredients:

  • 2 c. almond milk
  • 2 tbs. chia seeds
  • 1 c. cranberries
  • 2 big kale leaves, stems removed
  • 1 banana, sliced
  • 1 tangerine, peeled
  • optional: 1 tbs. honey or maple syrup

Combine the chia seeds and almond milk and let the seeds soak for atleast 30 minutes. (I do this step the night before so it’s ready to go in the morning).  Once the seeds are soaked, combine the almond milk/chia mixture with the other ingredients and blend until smooth.

Baked Kale & Artichoke Dip

This dip is inspired by the spinach-artichoke dip that I think many people have probably had at some restaurant or another.   It’s not anything new or trendy but let’s pretend it is since I’m using kale instead of spinach. I was thinking about making it the other day and realized I didn’t see any recipes for it on the internet that looked very good.  Most involved a lot of mayonnaise.  Sorry, but no.  It is weird that the idea of baking a mayonaissey dip sounds disgusting to me? Cheese is for baking, not mayonaisse.  Melty cheese = amazing.  Melty mayo = um…. dino kale This dip would be perfectly at home on a holiday appetizer table and is best paired a sparkly cocktail or three.  It’s also great for convincing people who hate kale that they actually love kale (what vegetable isn’t delicious drowned in cheese?)kale and artichoke dipBAKED KALE AND ARTICHOKE DIP

Cook Time: 45 min.

Makes: a large batch, enough for 5-10 people depending on portion size

Ingredients:

  • 1 14 oz. can artichokes, roughly chopped
  • 1 c. chopped cooked kale leaves
  • 1 shallot, minced
  • 16 oz. cream cheese, softened
  • 1/4 + 1/4 c. shredded monterey jack cheese
  • 1/2 c. shredded parmesan cheese
  • 1/4 c. sour cream
  • 1 egg
  • a pinch of sea salt and fresh cracked pepper
  • 1 tsp. garlic powder

Preheat oven to 350 degrees.  If you have a stand mixer, combine all the ingredients except 1/4 c. of the monterey jack cheese in the bowl and mix for a minute or two to combine everything.  You can do it by hand, too, but you really need to make sure that the cream cheese is fully softened.  Transfer the dip to a small oven-safe dish, sprinkle with the rest of the cheese, and bake for 30 minutes.  Turn the oven to broil for the last 3-4 minutes to get the cheese on top properly brown and bubbly.  (Keep a close eye at this point…. things go from bubbly to black and burned really quickly).

Serve hot, with tortilla chips, pita chips or raw vegetables.

Cranberry Quince Preserves That Can Go With Turkey But Also Just Toast

So, I was gonna post this last week but my internet connection hasn’t been cooperating.  I am very thankful that it is working again.  I am also thankful to be sitting on couch being generally lazy, watching the Macy’s Parade and cuddling with my dogs while pumpkin pie bakes in the oven.   I’m so, so thankful that my husband and I can stay at home all day and not do any work and eat lots of turkey and watch football.  It’s basically the best thing ever.   cranberry preservesThis cranberry-quince-orange preserve is going to be on our table in a few hours.   I actually love cranberries and think they shouldn’t just be for the holiday season, so I actually like it as an every day winter preserve on whole grain toast.   It would be a fantastic part of a holiday cheese plate with some chevre and prosciutto.quinceCRANBERRY QUINCE PRESERVES

This recipe is inspired and adapted from the Hungry Tigress’ recipe for Holiday Preserves.  I actually had planned to follow her recipe exactly, but then I realized that I didn’t have any candied ginger but that I did have some nice looking navel oranges.

Cook Time: 2 hrs, but barely any of it is active cooking time

Makes: 9 half pint jars

Ingredients:

  • 5 c. sugar
  • 5 c. water
  • 1 1/2 lbs. quince, cored and diced*
  • 2 1/4 lbs. fresh cranberries (3 of the 12 oz. bags that are commonly sold in grocery stores. I wish we had a local source for cranberries, but we really just don’t.)
  • 2 c. fresh orange juice
  • 1 tbs. orange zest

In a large, nonreactive pot, combine the water and sugar and bring to a boil.  Add the diced quince and reduce the heat to medium.  Cook, stirring occasionally, for about an hour, until the quince have turned from a pale yellow to a rosy color and the sugar water has thickened into more of a syrup.

Prepare boiling water canner, jars and lids while the quince simmers in the sugar water.

Add the cranberries, orange juice and zest and cook on high, stirring occasionally to prevent sticking.  Cook until the preserves set, which will happen fairly quickly.  (Click here for more info if you don’t know what I’m talking about).

Ladle the hot jam into the prepared jars leaving 1/4″ headspace.  Process for 10 minutes, adjusting for altitude as needed.

*I left the skins on my quinces, but most recipes call to peel them. They really don’t bother me, though.cranberry preserves spoon

Happy Thanksgiving!