Stunning in summer for their freshness, salads are all the rage when the good weather begins. They are loved for their ...

Add currant jelly. Simmer until jelly is melted, stirring occasionally, about 2 minutes. Remove from heat. Stir in lime peel and coarse salt. Transfer to small bowl. Cover; chill at least 4 hours.

Black currants (Ribes nigrum) have an interesting history in the United States. While they’ve been a popular snack in Europe for centuries, these purple-black berries were illegal in the states ...

Put the flour, salt, sugar, bicarb, suet, candied peel, currants and citrus zest into a bowl and mix really well. Make a little well in the centre and pour in the buttermilk, using a palette knife ...

a ridiculous amount of cherry, grape, pear, and currant tomatoes ... to put through the whole canning process, which requires peeling and seeding the tomatoes prior to processing.

Combine apple juice, water, wine, garlic, shallots, orange peel, red currant jelly in a sauce pan and bring to boil. In a small measuring cup combine the cornstarch and port wine, mix well, pour into ...