31 recipes in this category
Jams, marmalades, and preserved fruit — traditional ways to capture the season's harvest for winter.
A slow-macerated sour cherry cordial flavored with cloves, cinnamon, and lemon peel, gently fermented in the sun and diluted to taste before serving.
Fragrant rose petals slowly simmered with sugar and lemon juice into a ruby-red syrup. A traditional Central European spoon sweet, served with coffee.
Pan-fried peppers layered with garlic, parsley, celery, and horseradish, then preserved in wine vinegar — a tangy, aromatic winter relish.
A bitter-sweet marmalade of grapefruit and lemon, slow-cooked after an overnight soak — a classic Central European preserve from the early 20th century.
Whole round peppers preserved in a vinegar brine with mustard seeds and horseradish. A crisp, mildly tangy winter pickle from the early 20th century.
Quinces simmered in sweet-sour syrup with whole cloves — a rosy-pink Central European winter preserve, perfect with roasted meats or aged cheese.
Tender blanched young garlic cloves preserved in wine vinegar and olive oil with black pepper — a sharp, fragrant spring condiment.
Traditional gooseberry preserve with precise two-stage cooking technique, strained for a smooth texture and perfect set.
Traditional casserole: roasted pickled peppers stuffed with creamy white beans, onions, and paprika. Hearty, economical, and deeply flavored.