Our BetterMost Community > The Holiday Forum
The Condiment Aisle: Cranberry Sauce, Relishes, Chutneys....
southendmd:
Hey FRiend!
Re Quinces.
When I went apple picking this year with friends in Rhode Island, in addition to the usual macouns, matsus and empire apples, there were these gorgeous, huge, ancient quince trees loaded with fruit. Apparently, very few people want the quinces, so they were practically free. Jackpot!
It was a very good year up here for quince, and they smelled divine. My car still smelled of apples and quince even after I had brought them in.
My friend Joey made a big batch of quince chutney for the holidays. (I don't have her recipe handy.)
Definitely look for good quince chutney, it's worth the hunt!
Front-Ranger:
Lovely picture, thanks! It must have been a wonderful day when you came upon the quinces.
Front-Ranger:
The red currant jelly is destined to become part of this recipe which I like to make every year:
CUMBERLAND SAUCE
Makes: 1 1/2 cups
1 cup red currant jelly
1 tablespoon chopped shallots
1 tablespoon orange zest
1 tablespoon lemon zest
1 teaspoon grated ginger
1 teaspoon English mustard
1/2 cup port wine
2 tablespoons orange juice
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
Melt red currant jelly; add shallots, julienned orange and lemon zest and fresh grated ginger. Mix mustard in wine and add to currant jelly. Add orange and lemon juice and simmer for 5 to 10 minutes. Season with salt and cayenne pepper.
Ellemeno:
--- Quote from: Front-Ranger on December 10, 2008, 11:45:00 pm ---The red currant jelly is destined to become part of this recipe which I like to make every year:
CUMBERLAND SAUCE
Makes: 1 1/2 cups
1 cup red currant jelly
1 tablespoon chopped shallots
1 tablespoon orange zest
1 tablespoon lemon zest
1 teaspoon grated ginger
1 teaspoon English mustard
1/2 cup port wine
2 tablespoons orange juice
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
Melt red currant jelly; add shallots, julienned orange and lemon zest and fresh grated ginger. Mix mustard in wine and add to currant jelly. Add orange and lemon juice and simmer for 5 to 10 minutes. Season with salt and cayenne pepper.
--- End quote ---
That looks really delicious. What do you serve it with?
Front-Ranger:
--- Quote from: Ellemeno on December 12, 2008, 03:40:07 am ---
That looks really delicious. What do you serve it with?
--- End quote ---
I serve this with meats, primarily the lamb that I serve nearly every Christmas, and it is also good with other full-flavored meats like goose, duck, turkey, beef, venison, elk, etc.
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