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Entries tagged with 'Preserved'

Pink Lemonade Curd

Serious Eats Emily Teel 3 comments

A pitcher of pink lemonade on a hot summer day can bring near instant gratification, but canning pink lemon curd will allow you to enjoy summery flavor in January, when a 90-degree day would be a welcome change from winter. More

Raspberry Rose Jam

Serious Eats Emily Teel 2 comments

Raspberry and rose are a natural combination, and not just in grandma's yard. Dried petals from rose tea soften in the juice of red raspberries. The result is this jewel-toned jam, a balance of sweet, tart, and floral flavors perfectly suited to your next batch of scones or shortbread for afternoon tea. More

Raspberry Rhubarb Ginger Jam

Serious Eats Lucy Baker 2 comments

Crystallized ginger melts into this tart raspberry-rhubarb jam, providing unexpected hints of heat and spice. The flavors are big and bold, so it would work best with straightforward baked goods that won't compete. More

Millionaire's Cherry Rhubarb Jam

Serious Eats Lucy Baker 5 comments

A three to one ratio of rhubarb to cherries yields the perfect balance of tart and sweet. Half a vanilla bean and a generous splash of orange liqueur make for one fancy jam. It would be delicious over waffles with a dollop of crème fresh, or sandwiched in a biscuit with a wedge of brie. More

Strawberry Rhubarb Jam with Honey and Cinnamon

Serious Eats Lucy Baker 2 comments

The tart flavors of this jam make it a perfect compliment to sweet breads, cakes, and other desserts. Try it spooned over vanilla ice cream or swirled into rice pudding. More

Apple Blackberry Thyme Jam

Serious Eats Lucy Baker Post a comment

This sweet, tart, herbaceous jam pairs well with hearty whole grain breads and bran muffins or can be used as a glaze for pork. More

Coconut Matzo Granola

Serious Eats Lucy Baker 1 comment

This nutty, chunky granola makes an ideal topping for ice cream. Sweetened coconut is reminiscent of traditional Passover macaroons. More

White Chocolate Walnut Butter

Serious Eats Lucy Baker 1 comment

Untoasted walnuts have a creaminess that works especially well in this nut butter. Sweet white chocolate, hints of vanilla and cinnamon, and just a bit fleur de sel make for a spread that is worthy of a special occasion. More

Chocolate Pear Jam

Serious Eats Lucy Baker 2 comments

Pears, almonds, and chocolate come together in this sweet breakfast-or-midnight-snack spread. More

Cara Cara Orange Marmalade Blondies with Chocolate Chips

Serious Eats Lucy Baker 2 comments

A little tired of your go-to brownie recipe? Try these quick and easy blondies studded with chocolate chips and pockets of gooey orange marmalade. I make them with Cara Cara Orange Marmalade, but you can also use store-bought. More

Cara Cara Orange Marmalade

Serious Eats Lucy Baker Post a comment

This Cara Cara orange marmalade is all about comfort. Tangy chunks of peel, a whiff of honey, and a hint of spice from my secret ingredient, herbal tea, offset the sweet flesh of the oranges. I used Twinnings Hebal Unwind, but feel free to substitute whatever you have on hand. Try it on English muffins or crumpets. More

Mandarin Lemon Verbena Marmalade with Campari

Serious Eats Stephanie Stiavetti Post a comment

Campari lends a bitter touch to a fresh marmalade made from seasonal Mandarin oranges and a touch of lemon verbena. More

Bellini Jam

Serious Eats Stephanie Stiavetti Post a comment

This Bellini jam is a perfect combination of sweet peaches and zippy champagne. Smooth with a touch of bite, it cures what ails you. More

Cranberry Potpourri Jam

Serious Eats Stephanie Stiavetti Post a comment

This cranberry potpourri jam is inspired by the little fruit-orange sachets I used to make as a kid. The warm, spicy scent is so inviting, you might just keep a jar in your sock drawer. More

Spiced Cranberry Cabernet Jam

Serious Eats Lucy Baker Post a comment

This is a rich, festive holiday jam with a pronounced red wine flavor. Try it with cheese, hearty whole-grain breads, or as a filling for thumbprint or sandwich cookies. More

Spiced Vanilla Pear Jam

Serious Eats Stephanie Stiavetti 6 comments

An all natural pear preserve sweetened with concentrated fruit juice. More

Tequila Sunrise Marmalade with Orange and Pomegranate

Serious Eats Stephanie Stiavetti 1 comment

I like sweet-tart jams, and this marmalade is one of the best I've tried. Tart orange accepts a sweet hug from bright-red pomegranate, and the whole thing is given a nice, boozy kiss from the addition of a touch of tequila. More

Cranberry Strawberry Jam

Serious Eats Stephanie Stiavetti Post a comment

Sweet strawberries are always the life of the party, and we've invited tart cranberries as well, making for a bright red taste explosion. This jam is ultra flavorful, and it will cause your sun-starved salivary glands to kick into high gear. More

Halloween Orange Marmalade with Black Sesame Seeds

Serious Eats Stephanie Stiavetti Post a comment

The sweet-tart tang of oranges and lemons adore a touch of zing from ginger paste. This festive colored jam is perfect for Halloween, complete with spooky (and tasty!) black sesame seeds. More

Autumn Jam with Pears, Mission Figs, and Cinnamon

Serious Eats Stephanie Stiavetti Post a comment

Highlighting the sweet freshness of autumn figs and pears, this jam is a fall favorite. Tart orange provides a touch of zip, while just a hint of cinnamon adds warmth for those shorter, cooler evenings. More

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