Cooking Classics
The Technique
Ginger-Canteloupe Preserves
Ginger-Cantaloupe Preserves makes a wonderful addition to party food classics & everyday meal solutions. This small batch recipe can be made relatively quickly & stored in the refrigerator. Diced cantaloupe & fresh peaches cooked down with grated ginger lend undeniably good taste & the simplicity of the ingredients truly allow the seasonal fruits to shine. Look to The Basics: Cantaloupe for pointers on selecting & removing seeds from melon. Learn how to prepare refrigerator preserves that can be used for both casual & elevated gatherings.
Ginger-Canaloupe Preserves
makes 1 1/2 cups
3 cups diced cantaloupe
1 1/2 cups peeled & diced peaches
1 1/4 cups sugar
1/3 cup fresh lemon juice
1 Tbsp freshly grated ginger
Bring the cantaloupe, the peaches, the sugar, the lemon juice & the ginger to a boil in a 3 1/2-quart saucepan with tall sides over Medium heat. Do not walk away as the mixture will bubble vigorously 3/4 of the way up the pan sides. Cook, stirring occasionally, 20 minutes or until about 2 tablespoons of the liquid remains. It will be thick & bubbly over the surface. Remove from the heat. Chill 4 hours. Store in the refrigerator. Use within 7 days.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Ginger-Cantaloupe Preserves
Ginger-Cantaloupe Preserves make a wonderful addition to breakfast scones & biscuits but they can also serve as an accompaniment to grilled chicken & pork tenderloin medallions. Learn how to make this versatile recipe in just a few simple steps.
The Technique
A few pieces of equipment will be needed in order to complete the task. Gather a good, sharp vegetable peeler, a microplane grater, a cutting board & a paring knife. Here’s what you should know.
No. 1
Once the cantaloupe has been seeded & the rind removed, about 1 lb of trimmed melon will be used for the recipe preparations as well as one {8-oz} peach. The sugar can be reduced a smidge, if desired.
Bring the cantaloupe, the peaches, the sugar, the lemon juice & the ginger to a boil in a 3 1/2-quart saucepan with tall sides over Medium heat.
1a
Fresh ginger adds distinct flavor & lovely spicy notes to recipes. Use a vegetable peeler to remove the outer portion from fresh ginger, then run it down a microplane grater to collect the amount needed for recipe applications.
No. 2
Do not walk away while preparing the recipe as the mixture will bubble vigorously 3/4 of the way up the pan sides.
No. 3
Cook, stirring occasionally, 20 minutes or until about 2 tablespoons of the liquid remains. It will be thick & bubbly over the surface. Remove from the heat. Chill 4 hours. The mixture will thicken further once chilled. Store in the refrigerator. Use within 7 days.
The Tune
“Without Your Love” Julie Rogers
httpa://www.youtube.com/watch?v=QrLmGdQGAMU
social butterfly
instagram: buttermilklipstick
facebook: Buttermilk Lipstick
twitter: Buttermilk Lipstick@ButtermilkLips
{college football} Rebecca Gordon@TidefanFare
pinterest: Buttermilk Lipstick
Rebecca Gordon
Be sweet.
No comments yet.