Enjoy the best of the season anytime with pickles, relishes, preserves, and curds. The pickled cucumber is cool, but why not try snappy green beans or even zucchini? Instead of sugary jams, savory chutneys and balanced preserves let the fruit shine.
ZUCCHINI AND BELL PEPPER RELISH
Hands-on: 35 min. Total: 2 hr. 45 min.
Keep chilled for up to 1 month.
5 cups shredded zucchini (about 2 pounds)
1 cup finely chopped sweet onion
1 cup finely chopped red bell pepper
1 cup finely chopped yellow bell pepper
¼ cup kosher salt
2 tablespoons finely chopped seeded serrano chile
4 cups water
2¼ cups cider vinegar
1 cup sugar
2 teaspoons celery seeds
2 teaspoons mustard seeds
1 teaspoon turmeric
1. Combine the first 6 ingredients in a large bowl; toss to combine. Stir in 4 cups water, and refrigerate for 2 hours. Remove zucchini mixture from refrigerator, and drain. Rinse and drain well.
2. Place zucchini mixture in a large skillet. Stir in vinegar and remaining ingredients; bring to a boil. Cook 15 minutes or until liquid almost evaporates, stirring occasionally. Remove zucchini mixture from pan; cool completely, and refrigerate.
SERVES 20 (serving size: about 3 tablespoons)
CALORIES 63; FAT 0.4g (sat 0.1g, mono 0.1g, poly 0.2g); PROTEIN 1g; CARB 14g; FIBER 1g; CHOL 0mg; IRON 0mg; SODIUM 102mg; CALC 18mg
SWEET AND SOUR PICKLED GREEN BEANS
Hands-on: 25 min. Total: 26 hr.
Refrigerate for up to 1 month. Pack in small jars, and give as gifts.
Pickled green beans retain their snap thanks to a quick blanch and a short pickling time— just 1 day.
4 quarts water
1 tablespoon kosher salt
2 pounds trimmed green beans
1 cup sugar
3½ cups rice vinegar
3 tablespoons mustard seeds
8 garlic cloves, peeled
8 red Fresno chiles, seeded and quartered lengthwise
4 bay leaves
3 fresh dill sprigs
1. Bring 4 quarts water and salt to a boil in a large saucepan. Add beans; cook 3 minutes or until crisp-tender. Drain and plunge beans into ice water; drain well.
2. Combine sugar and remaining ingredients in a medium saucepan. Bring to a boil; cook 5 minutes. Combine beans and vinegar mixture in a large bowl. If necessary, place a heavy plate on beans to keep them submerged. Cool to room temper- ature. Refrigerate beans for 24 hours before serving.
SERVES 20 (serving size: about ½ cup)
CALORIES 33; FAT 0.2g (sat 0g, mono 0.1g, poly 0.1g); PROTEIN 1g; CARB 8g; FIBER 1g; CHOL 0mg; IRON 1mg; SODIUM 75mg; CALC 20mg
TOMATO-GINGER JAM
Hands-on: 40 min. Total: 1 hr. 30 min.
Refrigerate for up to 2 months.
½ cup sugar
2 teaspoons kosher salt
5½ pounds chopped seeded ripe red heirloom tomatoes
¼ cup cider vinegar
3 tablespoons jarred pureed ginger
1 teaspoon minced garlic
½ teaspoon freshly ground black pepper
1. Combine first 3 ingredients in a large saucepan; let stand 10 minutes. Add remaining ingredients to pan; toss to combine. Bring to a boil over medium-high heat. Cook 30 minutes, scraping bottom of pan and stirring occasionally. Reduce heat to medium-low; cook until very thick and reduced to 3 cups (about 25 minutes), scraping bottom of pan and stirring frequently. Remove pan from heat, and cool to room temperature.
SERVES 20 (serving size: about 2½ tablespoons)
CALORIES 46; FAT 0.3g (sat 0g, mono 0.2g, poly 0.1g); PROTEIN 1g; CARB 10g; FIBER 2g; CHOL 0mg; IRON 0mg; SODIUM 212mg; CALC 14mg
Hands-on: 10 min. Total: 60 min.
Consider this jam a “refrigerator preserve,” but you can process it for canning, if you wish. It’s delicious spread on whole-grain bread or scones.
Fresh figs are fleeting. They have a short season and spoil quickly. Jam is a perfect solution.
3 lemons
1½ cups sugar
¼ cup honey
3 tablespoons fresh lemon juice
3 thyme sprigs
2 pounds ripe fresh Black Mission figs, stemmed and quartered
1. Remove strips of rind from lemons using a vegetable peeler, avoiding white pith. Combine rind strips and remaining ingredients in a large heavy saucepan or large Dutch oven; bring to a boil over medium-high heat. Reduce heat to medium; cook 50 minutes or until mixture thickens, stirring frequently to prevent sticking. To test for doneness, place a small amount on a chilled plate. Tilt the plate; preserves should move sluggishly. (If testing with a candy thermometer, it should read 220°.) Discard thyme sprigs and lemon rind strips.
SERVES 24 (serving size: 2 tablespoons)
CALORIES 132; FAT 0.2g (sat 0g, mono 0g, poly 0.1g); PROTEIN 0g; CARB 34g; FIBER 2g; CHOL 0mg; IRON 0mg; SODIUM 1mg; CALC 21mg
REFRIGERATOR PICKLED BLACKBERRIES
Hands-on: 35 min. Total: 8 hr. 35 min.
Because heat processing might damage the fragile berries, we use the refrigerator method. The berries will keep in the fridge for 2 weeks. Stir a couple teaspoons juice from the jar and a few blackberries into a gin and soda cocktail and garnish with basil or mint leaves, as shown above.
3 cups white balsamic vinegar
2 whole cloves
2 (3-inch) cinnamon sticks
1 gallon fresh blackberries
2 cups honey
1. Combine vinegar, cloves, and cinnamon sticks in a large Dutch oven; bring to a boil. Cover; reduce heat, and simmer 10 minutes. Remove from heat; let stand 5 minutes. Add blackberries; cover and chill 8 hours.
2. Drain blackberries in a colander over a bowl, reserving liquid. Discard spices. Divide blackberries among 12 (half-pint) mason jars.
3. Bring reserved vinegar mixture and honey to a boil in a saucepan. Divide hot vinegar mixture among jars, filling each jar to ¼ inch from top. Cover with metal lids; screw on bands. Cool to room temperature. Refrigerate for up to 2 weeks.
SERVES 32 (serving size: about ⅓ cup)
CALORIES 78; FAT 0.4g (sat 0g, mono 0g, poly 0.2g); PROTEIN 1g; CARB 19g; FIBER 4g; CHOL 0mg; IRON 0mg; SODIUM 1mg; CALC 22mg
RHUBARB LIQUEUR
Hands-on: 10 min. Total: 2 weeks
Toast the sweetness of spring with this homemade rhubarb liqueur. Flavored with sugar, vodka, Grand Marnier, and, of course, fresh rhubarb, this seasonal drink is perfect served with seltzer or straight up and ice cold.
6 tablespoons sugar
¼ cup water
1½ pounds rhubarb, coarsely chopped
3 cups vodka
½ cup Grand Marnier or other orange-flavored liqueur
1. Bring sugar and ¼ cup water to a boil in a small saucepan, stirring just until sugar dissolves; remove from heat. Cool. Place rhubarb in a wide-mouth jar. Add vodka, Grand Marnier, and cooled sugar syrup; stir. Screw lid on tightly; let stand at room temperature for 2 to 3 weeks or until all the color leaches out of rhubarb. Strain mixture through a sieve over a bowl; discard solids.
SERVES 20 (serving size: about 1½ ounces)
CALORIES 107; FAT 0g; PROTEIN 0g; CARB 5g; FIBER 0g; CHOL 0mg; IRON 0mg; SODIUM 1mg; CALC 3mg
Hands-on: 25 min. Total: 50 min.
Traditionally, the vegetables are salted and left to soften. Instead, we blanch them to tenderize them before pickling.
3 cups small cauliflower florets (about 10 ounces)
10 ounces fresh pearl onions, root ends removed
1 cup water, divided
1 cup white vinegar
6 tablespoons sugar
1 tablespoon dry mustard
1½ teaspoons kosher salt
1 teaspoon ground turmeric
½ teaspoon crushed red pepper
2 tablespoons all-purpose flour
3 cups (⅛-inch-thick) slices English cucumber
1. Bring a large saucepan filled with water to a boil. Add cauliflower and onions; cook 2 minutes. Drain; plunge into an ice-water bath. Drain. Remove onion peels.
2. Add ¾ cup water, vinegar, and next 5 ingredients (through crushed red pepper) to pan; bring to a boil. Combine remaining ¼ cup water and flour in a small bowl, stirring with a whisk. Add flour mixture to vinegar mixture; cook 1 minute or until slightly thickened. Remove pan from heat. Stir in onion mixture and cucumbers. Cool to room temperature. Place in an airtight container; cover and refrigerate up to 1 week.
SERVES 16 (serving size: about ⅓ cup)
CALORIES 31; FAT 0.2g (sat 0g, mono 0g, poly 0g); PROTEIN 1g; CARB 7g; FIBER 1g; CHOL 0mg; IRON 0mg; SODIUM 99mg; CALC 10mg
PICKLED WILD MUSHROOMS
Hands-on: 20 min. Total: 24 hr. 20 min.
These garlicky numbers are mouthwatering by themselves, and they can also take a salad, cheese board, or burger to another dimension. You can substitute most any mushroom; just trim them accordingly. The earthy pickles taste great after 1 day, but if you can wait 3 or more days, they get even better. Store in the refrigerator for up to 1 month. ’Shroom subs: Pretty much any mushroom will work here; just trim or slice to fit the jar.
Mushrooms are porous yet dense, so they’ll absorb the vinegar mixture yet retain a meaty texture.
3¼ cups water
¾ cup cider vinegar
1½ tablespoons kosher salt
3 cups shiitake mushroom caps or blue foot mushrooms
3 cups king trumpet or French horn mushrooms, quartered lengthwise
3 cups chanterelle mushrooms, trimmed
2 teaspoons black peppercorns
8 Castelvetrano olives
6 garlic cloves, peeled
5 bay leaves
5 dried Indian chiles (such as Sanaam)
2 tablespoons olive oil
1. Bring 3¼ cups water, vinegar, and salt to a boil in a large saucepan, stirring until salt dissolves. Add mushrooms; reduce heat, and simmer 6 minutes. Remove from heat. Add peppercorns and next 4 ingredients (through chiles); cool to room temperature. Place mushroom mixture in a 1-quart mason jar; top with olive oil. Seal tightly; refrigerate at least 24 hours before serving.
SERVES 16 (serving size: about ¼ cup)
CALORIES 18; FAT 1.1g (sat 0.2g, mono 0.7g, poly 0.1g); PROTEIN 1g; CARB 1g; FIBER 0g; CHOL 0mg; IRON 0mg; SODIUM 194mg; CALC 1mg
KITCHEN CONFIDENTIAL
BEYOND A PRESERVATION METHOD, pickling vegetables or cooking down fresh fruits for preserves intensifies their flavor and helps retain their texture, whether it’s the snap of a fresh green bean or the slightly firm bite of a just ripened peach. Enjoy pickled vegetables year-round by adding to salads; tossing with fresh pasta; or topping roasted chicken, beef, or fish. Serve fruit preserves as part of a cheese board, spoon over frozen yogurt, or add a little vinegar and heat until thin for a glaze to brush over roasted pork tenderloin.
Hands-on: 20 min. Total: 21 hr. 20 min.
Dry, slightly effervescent riesling will counter the strawberry sweetness. The alcohol will cook out of the preserves after simmering.
2 pounds very ripe hulled strawberries
1 cup sugar
½ cup riesling wine
1 medium peeled Macintosh apple, grated
1 (1.75-ounce) box Sure-Jell fruit pectin for less- or no-sugar recipes
1 rosemary sprig
1. Combine first 5 ingredients in a 6-quart electric slow cooker. Cover and cook on LOW for 8 hours.
2. Mash the fruit to a chunky puree with a potato masher. Increase heat to HIGH; cook, uncovered, 4 hours. Turn off heat, and nestle rosemary sprig into fruit mixture; let stand 1 hour. Remove and discard rosemary sprig and any loose needles. Place jam in a bowl; cover and chill 8 hours. Store in the refrigerator for up to 3 weeks.
SERVES 26 (serving size: 2 tablespoons)
CALORIES 53; FAT 0.1g (sat 0g, mono 0g, poly 0.1g); PROTEIN 0g; CARB 13g; FIBER 1g; CHOL 0mg; IRON 0mg; SODIUM 4mg; CALC 6mg
APRICOT-FIG CHUTNEY
Hands-on: 15 min. Total: 30 min.
3 cups peeled, pitted, and quartered apricots
½ cup quartered dried figs
½ cup white wine
⅓ cup sugar
¼ cup golden raisins
1½ teaspoons chopped fresh thyme
1 tablespoon honey
1 tablespoon fresh lemon juice
1 teaspoon mustard seeds
½ teaspoon ground cumin
½ teaspoon ground ginger
¼ teaspoon kosher salt
Dash of ground red pepper
½ jalapeño, finely chopped
½ shallot, sliced
2 tablespoons chopped cilantro
1. Bring all ingredients except cilantro to a simmer in a large Dutch oven over medium heat; cook 15 minutes. Stir in cilantro.
SERVES 10 (serving size: ¼ cup)
CALORIES 99; FAT 0.4g (sat 0g, mono 0.2g, poly 0.1g); PROTEIN 1.4g; CARB 23.5g; FIBER 2g; CHOL 0mg; IRON 0.6mg; SODIUM 61mg; CALC 24mg
BOURBON CANDIED CHERRIES
Hands-on: 15 min. Total: 3 days
The taste of a Manhattan in a fruit snack! Serve the cherries as a fun party nibble, or use in cocktails. Don’t toss the soaking liquid—stir it into cocktails, or drizzle over ice cream or pound cake. The cherries taste best after soaking at least 3 days (we loved them after 6 days), and they will keep in the refrigerator for up to 2 weeks.
We simmer the chutney just long enough to plump the dried fruits and break down the apricots.
1½ pounds fresh Bing cherries with stems
1 cup sugar
⅓ cup fresh lime juice
¼ cup water
1 cup bourbon or rye whiskey
1. Place the cherries in a medium glass bowl or large jar. Combine sugar, juice, and ¼ cup water in a small saucepan; bring to a boil. Reduce heat to medium; cook for 5 minutes, stirring to dissolve sugar. Add 1 cup bourbon; bring just to a boil. Pour the hot bourbon mixture over cherries. Cool completely. Cover and refrigerate at least 3 days before serving.
SERVES 12 (serving size: about 5 cherries and about 2 tablespoons soaking liquid)
CALORIES 119; FAT 0.1g (sat 0g, mono 0g, poly 0g); PROTEIN 0.6g; CARB 25.3g; FIBER 1.1g; CHOL 0mg; IRON 0.2mg; SODIUM 0mg; CALC 7mg
BETTER BITE
Instead of cooking the cherries, we pour the heated liquid over them so they retain their texture.
ROSÉ AND RASPBERRY PICKLED BEETS
Hands-on: 12 min. Total: 8 hr. 12 min.
1 pound Chioggia beets or red beets (about 2)
1 tablespoon whole black peppercorns
4 thyme sprigs
1½ cups fresh raspberries
1½ cups dry rosé wine
¾ cup sugar
⅓ cup red wine vinegar
2 teaspoons kosher salt
1. Preheat oven to 425°.
2. Leave root and 1 inch stem on beets; scrub with a brush. Place beets in an 8-inch square glass or ceramic baking dish; add water to a depth of 2 inches. Cover with foil; bake at 425° for 50 minutes or until just tender. Drain and cool. Peel beets; cut into 1-inch wedges. Place beets in a large heatproof glass jar or bowl with peppercorns and thyme.
3. Combine raspberries and remaining ingredients in a medium saucepan. Bring to a simmer; cook 4 minutes, stirring occasionally, until sugar dissolves and raspberries begin to break down. Strain raspberry mixture through a fine sieve over a bowl; discard solids. Pour hot raspberry liquid over beet mixture; cover and chill at least 8 hours or overnight.
SERVES 8 (serving size: about ⅓ cup)
CALORIES 37; FAT 0.1g (sat 0g, mono 0g, poly 0.1g); PROTEIN 1g; CARB 7.8g; FIBER 1.8g; CHOL 0mg; IRON 0.5mg; SODIUM 92mg; CALC 11mg
SWEET CORN RELISH
Hands-on: 10 min. Total: 30 min.
With our simple refrigerator relish recipe, you can preserve a bumper crop of corn for weeks. Serve with any grilled meat or fish, or spoon over salad greens. Refrigerate relish in airtight containers for up to 6 weeks.
6 cups fresh corn kernels (about 8 ears)
3 cups chopped green cabbage
1 cup chopped red bell pepper
1 cup cider vinegar
½ cup sugar
½ cup chopped shallots (about 2 large)
2 teaspoons celery seeds
2 teaspoons mustard seeds
1 teaspoon salt
1 teaspoon cumin seeds
½ teaspoon ground turmeric
⅛ teaspoon crushed red pepper
1. Combine all ingredients in a Dutch oven; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes or until vegetables are tender and most of liquid evaporates, stirring frequently. Cool; pour into airtight containers.
SERVES 24 (serving size: ¼ cup)
CALORIES 59; FAT 0.6g (sat 0.1g, mono 0.2g, poly 0.3g); PROTEIN 1.6g; CARB 13.7g; FIBER 1.2g; CHOL 0mg; IRON 0.6mg; SODIUM 107mg; CALC 12mg
QUICK-PICKLED PEACHES
Hands-on: 10 min. Total: 40 min.
These gorgeously spiced, tangy-sweet peaches make a fantastic addition to a summer relish tray. Or serve them on pound cake or alongside grilled pork or chicken. Look for peaches that are still a little firm; they will soften some in the warm liquid.
1½ cups cider vinegar
1½ cups water
1 cup sugar
1 tablespoon kosher salt
1 tablespoon crushed red pepper
2 teaspoons whole black peppercorns
6 whole cloves
1 (2-inch) cinnamon stick, broken into small pieces
4 large, slightly firm peeled peaches
1. Combine first 8 ingredients in a large saucepan; bring to a boil. Cook 2 minutes, stirring until sugar dissolves. Remove from heat; let stand 10 minutes. Cut each peach into 12 wedges. Add peaches to vinegar mixture; let stand 20 minutes. Remove peaches with a slotted spoon.
SERVES 8 (serving size: 6 wedges)
CALORIES 45; FAT 0.2g (sat 0g, mono 0.1g, poly 0.1g); PROTEIN 1g; CARB 11g; FIBER 1g; CHOL 0mg; IRON 0mg; SODIUM 72mg; CALC 6mg
Hands-on: 11 min. Total: 2 hr. 41 min.
Summer squash offers meatier flavor and texture than cucumbers.
¾ pound zucchini, cut into ¼-inch-thick slices
¾ pound yellow squash, cut into ¼-inch-thick slices
2 teaspoons kosher salt, divided
½ cup thinly sliced Vidalia or other sweet onion
1 cup water
1 cup cider vinegar
¼ cup maple syrup
¼ to ½ teaspoon crushed red pepper
1. Place a wire rack on a baking sheet. Arrange zucchini and yellow squash slices on rack; sprinkle with 1 teaspoon salt. Let stand 30 minutes. Rinse well under cold water; pat dry with paper towels. Place zucchini, yellow squash, and onion in a medium glass bowl.
2. Combine remaining 1 teaspoon salt, 1 cup water, and remaining ingredients in a small saucepan; bring to a boil, and pour mixture over vegetables. Weigh down vegetables with a plate. Cover and refrigerate at least 2 hours or overnight. Drain, or serve with a slotted spoon.
SERVES 12 (serving size: about ¼ cup)
CALORIES 13; FAT 0.1g (sat 0g, mono 0g, poly 0.1g); PROTEIN 0.7g; CARB 2.8g; FIBER 0.7g; CHOL 0mg; IRON 0.2mg; SODIUM 38mg; CALC 11mg
QUICK-PICKLED BABY TURNIPS
Hands-on: 10 min. Total: 1 hr. 15 min.
Look for baby turnips with the greens on them for an elegant look that will wow. Trim greens to about ½ inch from the top of the bulb; then slice turnips vertically.
If you can’t find baby turnips, quarter and thinly slice larger turnips, or sub thinly sliced radishes.
1 cup cider vinegar
1 cup water
⅓ cup honey
2 tablespoons mustard seeds
1 tablespoon whole black peppercorns
¼ teaspoon kosher salt
2 serrano chiles, halved lengthwise
2 garlic cloves, crushed
1 bay leaf
7 ounces baby turnips (about 3 cups), very thinly sliced
1 cup vertically sliced red onion
1. Combine first 9 ingredients in a medium saucepan; bring to a boil. Reduce heat; simmer 5 min- utes. Remove from heat; cool 10 minutes. Place turnip and onion in a bowl; pour vinegar mixture over turnip mixture. Cool completely. Serve immediately, or cover tightly and refrigerate up to 1 week.
SERVES 8 (serving size: about ¼ cup)
CALORIES 30; FAT 0.2g (sat 0g, mono 0g, poly 0g); PROTEIN 0g; CARB 7g; FIBER 1g; CHOL 0mg; IRON 0mg; SODIUM 32mg; CALC 15mg
PICKLED RAMPS AND ASPARAGUS
Hands-on: 8 min. Total: 48 hr. 26 min.
2 cups white wine vinegar
2 cups dry white wine
1½ tablespoons sugar
1½ tablespoons salt
1 tablespoon mustard seeds
1 tablespoon crushed red pepper
5 thyme sprigs
5 bay leaves
2 pounds ramps
2 pounds asparagus, trimmed and cut into 3-inch pieces
1. Combine first 8 ingredients in a large saucepan over medium-high heat; bring to a boil. Remove and discard roots and outer leaves from ramps; rinse and drain. Pat ramps dry; cut white bulb ends into 3-inch pieces. Reserve greens for another use. Add ramps to vinegar mixture; cook 2 minutes. Place asparagus in a large bowl. Pour hot vinegar mixture over asparagus; cool completely. Cover and chill 2 days.
SERVES 12 (serving size: about 5 ramp pieces and 5 asparagus pieces)
CALORIES 44; FAT 0.3g (sat 0.1g, mono 0g, poly 0.1g); PROTEIN 3.1g; CARB 8.8g; FIBER 3.6g; CHOL 0mg; IRON 2.8mg; SODIUM 102mg; CALC 73mg
KITCHEN CONFIDENTIAL
THE SWEET COMPONENT of a pickling liquid—usually sugar, honey, or maple syrup—balances the often harsh vinegar bite and draws out the flavor of the vegetable without making the pickle noticeably sweet. It also acts as a preservative, preventing bacteria growth.
Hands-on: 8 min. Total: 24 hr. 68 min.
Top a pizza or bread for Italian bruschetta, or toss with penne. Seeding half the tomatoes keeps the sauce from becoming watery. Refrigerate up to 2 weeks.
1 pound ripe tomatoes, divided (such as Campari)
3 tablespoons chopped fresh basil
2 tablespoons extra-virgin olive oil
2 teaspoons balsamic vinegar
1 teaspoon molasses
½ teaspoon kosher salt
¼ teaspoon black pepper
2 garlic cloves, minced
1. Remove and discard seeds from half of tomatoes; chop seeded tomatoes. Place seeded tomatoes in a bowl. Chop remaining tomatoes; add to bowl. Stir in remaining ingredients. Let stand at room temperature 1 hour. Refrigerate 1 to 2 days.
SERVES 4 (serving size: about ½ cup)
CALORIES 90; FAT 7g (sat 1g, mono 5g, poly 0.8g); PROTEIN 1g; CARB 7g; FIBER 1g; CHOL 0mg; IRON 1mg; SODIUM 247mg; CALC 22mg
HOT PEPPER VINEGAR
Hands-on: 10 min. Total: 1 week
Chop and sprinkle these pickled peppers over salads or on sandwiches. Use the vinegar mixture to kick up salad dressing.
12 ounces hot chile peppers, such as jalapeño or serrano (about 4 cups)
2 garlic cloves, halved
1½ cups white wine vinegar
2 teaspoons sugar
½ teaspoon salt
1. Slice 6 peppers in half lengthwise. Arrange halved peppers, remaining peppers, and garlic in a 1-quart glass jar, or divide among 4 (8-ounce) jars.
2. Combine vinegar, sugar, and salt in a small saucepan over medium-high heat. Cook, stirring occasionally, 4 minutes or until sugar dissolves. Pour vinegar mixture over pepper mixture. Cool to room temperature. Cover; refrigerate at least 1 week.
SERVES 12 (serving size: 4 small peppers and about 1 tablespoon vinegar mixture)
CALORIES 15; FAT 0.1g (sat 0g, mono 0g, poly 0.1g); PROTEIN 0.6g; CARB 3.4g; FIBER 0.4g; CHOL 0mg; IRON 0.3mg; SODIUM 101mg; CALC 5mg
KITCHEN CONFIDENTIAL
SOME PRESERVES FARE BETTER in the fridge, meaning the ingredients are too fragile to be processed for canning (boiling sealed jars in water) or there isn’t enough salt or acid in the recipe for the preserves to be shelf-stable. Hearty vegetables (peppers, green beans, okra) submerged in a vinegar mixture and jams cooked with pectin are good candidates for canning. Uncooked mixtures or delicate vegetables (sliced zucchini, sliced onion, corn) are better off in the fridge. Once opened, all should be refrigerated.
Hands-on: 35 min. Total: 1 hr. 35 min.
This recipe makes about 2½ cups, but you can easily double it. Simply allow more time for the curd to thicken.
½ cup water
2 tablespoons fresh lemon juice
1 (12-ounce) package fresh cranberries
⅔ cup granulated sugar
¼ cup packed brown sugar
2 tablespoons unsalted butter, softened
2 large egg yolks
1 large egg
1½ teaspoons cornstarch
⅛ teaspoon salt
1 tablespoon Grand Marnier
1. Combine first 3 ingredients in a medium saucepan; bring to a boil. Reduce heat; simmer 5 minutes or until cranberries pop. Place cranberry mixture in a blender or food processor; process until smooth. Strain cranberry mixture through a fine sieve over a bowl; discard solids.
2. Combine sugars and butter in a bowl; beat with a mixer at medium speed until well combined. Add egg yolks and egg, 1 at a time, beating well after each addition. Stir in cranberry mixture, cornstarch, and salt. Place mixture in the top of a double boiler. Cook over simmering water until a thermometer registers 160° and mixture thickens (about 10 minutes), stirring frequently. Remove from heat; let stand 5 minutes. Stir in liqueur. Cover and refrigerate up to 1 week.
SERVES 20 (serving size: 2 tablespoons)
CALORIES 67; FAT 1.9g (sat 1g, mono 0.6g, poly 0.2g); PROTEIN 0.7g; CARB 12.1g; FIBER 0.8g; CHOL 35mg; IRON 0.2mg; SODIUM 20mg; CALC 8mg
