Strawberry-Rhubarb Ginger Compote

finally, the stars (or the seasons)  have aligned.
Strawberry-Rhubarb Ginger Compote

Compote filled jars, ready for the canning bath. 

Rhubarb, scrubbed, trimmed and chopped.

I love almost everything about living in New England. The weather (yes, even the winters), the politics, the Red Sox, but one thing I absolutely detest is the misalignment of rhubarb season and strawberry season. Rhubarb comes out strong and early and is dwindling by the time strawberries make their first appearance. That leaves precious little time to indulge in the combination of the two. Well, this year I wasn't going to stand for it. This year I kind of cheated. A fortuitous road trip down south resulted in my returning home with a car-full of strawberries (not a bad way to travel) and visions of preserves dancing in my head.

And it's rhubarb season here in the northeast!

Compote ingredients: sliced strawberries, minced ginger,
chopped rhubarb organic sugar, lime juice and white wine.

So what are we waiting for?

Let's get canning, shall we?

Strawberry Rhubarb Ginger Compote

You will need 3 half pint (8 oz) canning jars

or
6 quarter pint (4 oz) canning jars

with bands and lids

1 lb (about 3 1/2- 4cups) strawberries, 

washed, hulled and halved

1 1/2c thinly sliced rhubarb

2 Tbsp finely minced ginger

1/2 lime, juiced

1 Tbsp sweet white wine

1/4 c organic sugar

A couple of notes:

*This recipe will make about a pint and a half of compote. Canning is the best way to preserve the compote for an extended period of time, but it can also be made and stored in the refrigerator for about a week. 

*The texture of the finished compote will be a bit on the runny side, more the texture of applesauce than jam; it can be spooned over fresh fruit, baked goods or ice cream and even stirred into a breakfast porridge. 

Combine all ingredients in a medium sized saucepan
and bring to a gentle boil. 

Reduce heat and cook, stirring occasionally, until the fruit releases its juices
and the rhubarb breaks down, approximately 10-12 minutes.

The compote should have a texture similar to applesauce when done. 

Meanwhile, sterilize and prepare canning jars, lids and bands. 

Ladle jam into hot jars, leaving 1/4" of headspace. 

Wipe rims, center lids and tighten bands on jars. 

Process in a boiling water bath for 10 minutes. 

Remove jars from water and place on a rack to cool. 

Check to make sure jars are sealed after 24 hours. 

Bourbon Pickled Cranberries

cranberry picklemania.
Spiced Bourbon Pickled Cranberries

Fresh cranberries and pickling spices: cinnamon, whole cloves, and black peppercorns.

It has been said before but bears repeating; I am a firm believer that almost any fruit or vegetable can be improved by pickling. I am also a firm believer than almost any dish can be improved by adding a wee bit of Bourbon. These pickled cranberries certainly prove both statements true. Fresh spiced cranberry sauce is a regular on my Thanksgiving table and I  always add a dash of  bourbon to top it off. Using the same flavor profiles, with the addition of cider vinegar, I whipped up this brining recipe. Boozy pickled cranberries! The first jar has only just been cracked open, but already my mind is spinning with the possibilities. While drinking a tonic spiked with pickled cranberries for breakfast this morning images of beautiful cranberry-topped cocktails were dancing through my head. I can also envision these as a great addition to a winter salad, an accompaniment to a holiday appetizer spread, even tossed into a batch of hot mulled cider.  I'll be stocking up on fresh cranberries before they disappear for the season and canning up a bunch of these for holiday gifts. 

Prepared canning jars and brined pickled cranberries, ready to pack. 

Spiced Bourbon Pickled Cranberries Recipe

(Yields 4 pints or 2 quart jars)

2 12oz bags of fresh cranberries

2 1/2c apple cider vinegar

2c organic vegan sugar

1/4c Bourbon/ Whiskey 

1/2tsp whole cloves

1/4 tsp black peppercorns

2-4 whole cinnamon sticks (1 per jar)

*One note for this recipe: save your leftover pickling liquid! It can be used to poach other fruits,
like pears or apples, or used to make a batch of refrigerator pickles.

Sterilize your canning jars and in a boiling water bath for 10 minutes. 

Prepare your lids and bands in a small saucepan of simmering water.  

If you are new to canning, here is a helpful page on preparing your jars:

ehow: how to prepare canning jars and lids

In a medium saucepan combine vinegar, sugar and bourbon. 

Bring to a gentle boil over medium high heat.

Stir until all sugar is dissolved.

Add cloves and peppercorns to brine.

Add cranberries, stirring to combine and cook for 5 minutes, 

returning to a boil and stirring frequently. 

When cranberries begin to pop, remove from heat.

Pickled cranberries; packed, brined, and ready for their lids.

Once the sterilized jars are removed from the water bath, add 1 cinnamon stick to each.

Ladle pickled cranberries into prepared jars with a slotted spoon.

Pour remaining brine over the top of packed cranberries, 

leaving 1/2 inch of headspace in each jar.

Wipe the rims of your jars with a clean, damp cloth; then apply your lids and bands.

Place in boiling water bath, making sure jars are covered with at least 1 inch of water. 

Process for 10 minutes.

Remove jars from water bath once the processing time is up.

Place on a cooling rack or other heat surface.

Allow to cool for 24 hours.

Remove bands and check seals. Place any unsealed jars in the fridge.

Now you can eat 'em up!

Spiced bourbon pickled cranberries in tonic. Pretty close to perfect.

Pickled Turnips

Middle Eastern Staple: Pickled Turnips

Beautiful local red turnips from the Egleston Winter Farmers Market.

Red turnips, scrubbed and ready for peeling and pickling.

In my almost two decades as a vegetarian I've conquered nearly all socially stigmatized vegetables- brussel sprouts, spinach, cabbage, and even the dreaded lima bean- but turnips have always been a bit of a mystery. I've tried a handful of turnip preparations over the years- turnip fries, turnip mash, roasted turnips- nothing has ever quite satisfied. That is, until I discovered that most magical of Middle Eastern accompaniments, pickled turnips. I am of the firm opinion that  any dish tastes better with a pickle, and pickled turnips are no exception
to this rule.



Crunchy, tart, and earthy- they add a deeper flavor profile to any Middle Eastern dish,  go perfectly with hummus,  and are a snap to make.They are traditionally prepared with white turnips, and get their pinkish hue from a couple slices of beet added to the jar during prep.

 I discovered these red turnips at the Egleston Winter Farmer's market this weekend and decided to give them a try instead. I believe the taste and texture will be the same,  and they are already a bit pink, which is a nice bonus. For this recipe I used a fairly traditional brine and added fresh garlic and bay to the jar.

Recipe:
Middle Eastern Pickled Turnips (Turshi Left)

Approximately 2lbs of turnips- scrubbed, peeled, and cut into matchsticks
1 small beet- scrubbed, peeled and similarly sliced
2-3 cloves of garlic- sliced thinly

2 1/2 cups of white vinegar
1 1/4 cups of water
1/3 cup kosher salt

bay leaf (optional)


Place garlic slices, bay leaf, sliced turnips and beets into a clean, sterilized 2 quart jar.
Combine water, vinegar, and salt in medium saucepan and bring to a boil, stirring until salt is dissolved.
Pour hot brine into over turnips and allow to cool to room temperature.
Once jar is cooled, cover and find a cool dark place to store for one week to allow the pickles to properly cure and the flavors to blend.
The pickles will look very light pink at first, but the beet slices will darken their color over the week.
Once the week is up, the pickles can be stored in the refrigerator for up to six weeks, though I doubt they'll stay uneaten for that long.

Enjoy on their own as a quick snack, as part of a mezze plate, or wrapped up in a Middle Eastern sandwich- they are an outstanding addition to hummus and compliment stuffed grape leaves beautifully as well.