by Terry Maczuga | Oct 13, 2020
Lynden Blue Old-Fashioned Grape Jam Favoring the taste of past times, once you try this recipe, no other can compare. Mix together and bring to a boil: 5 Cups Lynden Blue juice and skins chopped, seeds removed 2 Tbs. cinnamon, approx. to taste 1 package pectin (not...
by Terry Maczuga | Oct 13, 2020
Quince and Coriander Jelly 1 ¼ lb. quinces, washed and coarsely chopped with skins and cores intact. 1 tbsp coriander seed Juice and seeds of 2 large lemons 3 ¾ cup water Approximately 4 ½ cup sugar, warmed (put into ovenproof container and place in 200°F oven) ...
by Terry Maczuga | Oct 13, 2020
Ginger-Pear Preserves 9 cups peeled, cubed pears (about 2 ½ lbs) 2 thinly sliced, seeded lemons 6 cups sugar 1/3 cup chopped fresh ginger Combine pears, lemons, ginger and sugar and let stand in refrigerator at least 12 hours or overnight. The next day, bring the...
by Terry Maczuga | Oct 13, 2020
Spicy Quince Sambal This tart and fiery condiment was inspired by the sambal of Cape Malay cooking, brought to South Africa by Indonesian and Malaysian slaves. Ingredients 2 tablespoons vegetable oil 4 garlic cloves, very finely chopped 3 red Thai chiles, very...
by Terry Maczuga | Oct 13, 2020
Mediterranean Chicken with Quince Ingredients 2 quinces, peeled cored and thickly sliced 1/4 cup flour 1/4 teaspoon ground black pepper 1 (3.5-pounds.) fresh whole chicken, cut up 3 Tablespoons olive oil, divided 1 large onion, peeled and chopped 2 cloves garlic,...
