SPECIALITY SAUCES SPRING .wine-berry sauce, slow baked apple wedges,sweet mango chutney, fresh pineapple-lemon marmalade......PART 2..FILLING THE PANTRY

Wild Golden Poppy, California's State Flower..Happy Spring!

This blog follows the speciality vinegars from winter, and is designed to use seasonal fruits in varied ways that may be stored for use all year.

In season now USA:
Apples & Pears (stored over winter)
Bananas
Cantaloupes
Coconuts
Grapefruit
Lemons
Navel Oranges
Limes
Mangoes
Papayas
Pineapples
Rhubarb
Strawberries
Tangerines

also Avocado's


Wine-berry Sauce..great for puddings and ice cream.

2 cups strawberries mashed
1/4 cup sugar
1/3 cup dry red wine
2tsp almond liqueur ( or 1/2 tsp almond extract)

Place the berries in a bowl, mash down well with a potato masher, sprinkle with sugar, and let stand for 12 hours covered.

Drain juice from berries and add the wine, gently bring to boil and cook for 1 min.

Pour this hot mix over the berries and add liqueur, mix well and refrigerate for 1 week or Can in sterilized bottles as for jam making.

Slow-baked apple wedges (you may also use ripe pears)
1/4 cup liquid honey

1/2 cup apple juice
3tbsp lemon juice
1/8 tsp either ground cinnamon or grated nutmeg
8 large tart apples, peeled and cut into 1/8 wedges (approx 6 cups)

Combine the honey, apple juice, lemon juice and spice in a bowl and add the apple slices, mix well to coat.

PREHEAT OVEN 300F MIDDLE SHELF

Spread the apples on a rimmed cookie sheet or roasting pan and cover with any remaining juice.
Cover with foil and bake 45mins+ until the apples are soft.
Remove foil and bake uncovered for 75min until apples are golden brown and most of liquid has evaporated.
( turn once with a spatula)
Pack into clean hot jars or plastic containers and store in fridge or freeze.

 Great as added pie filling, serve with pancakes, cereal & etc.

Sweet Mango Chutney

3 medium apples peeled, cored and chopped (3 cups)
2 large mangoes peeled and chopped (3 cups)
1/2 medium sweet red bell pepper chopped (1 cup)
1 1/2 cups sugar
1 cup finely minced onion
3 cloves garlic smashed and minced
1 cup raisins
1/2 cup vinegar (not balsamic)
1/2 cup minced ginger root
2tbsp lemon juice
2tbsp curry powder or garam masala
1/2 tsp each, ground cinnamon, cardamon, nutmeg, allspice and sea salt

In a large stainless steel saucepan:
apples, mango, bell pepper, sugar, onions, raisins, garlic, ginger, vinegar, , bring to boil and simmer gently for 20 mins, until fruit is tender and mixture has thickened..stirring occasionally.
Add rest of ingredients and boil gently for 3 mins.
Can in hot sterilized jars and seal  in a hot water bath.

Store for 6 months for best flavors to develop.

Fresh Pineapple-lemon marmalade
2 lemons
2 cups chopped peeled and cored pineapple
2 1/2 cups water
3 cups granulated sugar

Zest or remove the lemon peel with a vegetable peeler and cut into strips.
Finely chop the lemons with the pineapple in a food processor , first removing excess white pith and seeds from lemons.
Add the fruit to the water in a stainless steel saucepan.
Bring to boil and  simmer on high heat for 20 mins, covered, and stir occasionally. remove any scum.
Add the sugar and return to high heat, boil for about 35 mins until the mix begins to gel.
remove any scum and bottle in hot sterilized jars..also cook in boiling water to form vacuum seals..store in a cool dark place for 3 month before using.