Recipe: 6 Fruit Salsas and Preserves: TALK TKL Chat Room - 01-15-98

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TALK TKL Chat Room - 01-15-98
Fruit Salsas and Preserves
Cherry-Berry Conserve
Lemon Curd (Britain)
Mango Relish (Latin America)
Candied Tomatoes
Fresh Fruit Salsa
Plum Salsa

CC/CA (09:07:48 am) : Cherry-Berry Conserve
Make during the height of cherry season and use to brighten winter dishes.
3 cups fresh Northwest sweet cherries, halved and pitted
1 1/2 cups sliced strawberries
3 cups sugar
1/4 cup water
2 tablespoons lemon juice
1/3 cup chopped walnuts
Combine all ingredients except walnuts in saucepan. Cook and stir over low
heat until sugar dissolves. Bring to boil over moderate heat; cook 20 to 25
minutes or until thickened. Add walnuts about 5 minutes before removing from
heat. Ladle into clean hot canning jars to within 1/4 -inch of tops. Seal
according to jar manufacturer's directions. Place jars on rack in canner.
Process 10 minutes in boiling water bath with boiling water two inches above
jar tops. Remove jars from canner. Place on thick cloth or wire racks; cool
away from drafts. After 12 hours test lids for proper seal; remove rings
from sealed jars.
Tip: To decorate jar lids, cut out round of fabric or paper using the lid
for a pattern; place on lid and leave ring on.
Yield: 32 Servings----4 half pints
Prep Time: 10 mins. Cook Time: 45 mins. Stand Time: 12:00
The Northwest Cherry Growers
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Margaret, MA (4:27:06 pm) :
Lemon Curd (Britain)
4 Tbs. sweet butter
1/2 cup sugar
1/2 cup lemon juice
4 egg yolks
1 Tbs. grated lemon peel
1.In heavy saucepan, combine butter, sugar, lemon juice and egg yolks. Cook
over very low heat, stirring constantly, until mixture thickens enough to
coat back of a spoon. Do not let boil.
2.Pour into bowl and stir in lemon peel. Keep refrigerated.
From: Memorex Library, International Recipes
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Margaret, MA (4:29:01 pm) :
Mango Relish (Latin America)
2 large unripe mangoes
2 Tbs. finely chopped hot chilies
2 tsps. finely chopped garlic
1 tsp. salt
1 Tbs. olive oil
1.Peel mangoes and cut flesh away from pit. Chop fruit as fine as possible
and mix well with chilies, garlic and salt.
2.Place relish in bowl or jar and trickle oil on top so it floats on
surface. Cover and refrigerate for up to 6 weeks.
From: Memorex Library, International Recipes
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Grace, FL (5:03:44 pm) : Candied Tomatoes
4 lbs plum tomatoes
1/2 lb sugar or 2 cups
1 tablespoon whole cloves
2 cinnamon sticks
Drop the tomatoes in hot water to soften the skin, 1/2 to 1 minute each,
depending on size, take out and peel the skin off, drop in a shallow
saucepan, big enough to hold the tomatoes before they are cooked. The
tomatoes will start sweating and begin "melting" in the pot, once all of
them are like that, add the cloves and cinnamon, let them simmer, stirring
once in a while, water is not necessary to add because they will release
their own, keep simmering until the water is half way, add the sugar, it's
better if it's brown sugar, but white sugar would do fine anyways. When it
looks like marmalade, turn off and let it cool. You can eat it like that
once is cold. It's delicious.
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nancy/CA (8:23:27 pm) :
Fresh Fruit Salsa
Recipe By : Nancy's Kitchen
Serving Size : 4 Preparation Time :0:20
Categories : Salsa
1 firm-ripe mango -- peeled and diced
1 cup fresh pineapple -- peeled and diced
1 cup honeydew melon -- peeled and diced
1 cup cantaloupe -- peeled and diced
1/2 cup red bell pepper -- diced
1/3 cup seasoned rice wine ninegar
(I sometimes use 2 T. lime juice)
2 tablespoons fresh cilantro or parsley -- chopped
1/2 teaspoon crushed red pepper flakes
or 1 seeded and minced serrano chili
Combine all ingredients in a glass bowl; cover and refrigerate for at least
30 minutes before serving. This is good with grilled chicken, pork, or fish.
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nancy/CA (8:48:54 pm) :
Plum Salsa
Recipe By : Southern Living 1997 Annual Recipes
Serving Size : 4 Preparation Time :0:15
Categories : Salsa
1 cup diced fresh plums
1/2 cup diced honeydew melon
1/2 cup diced nectarine or peach
1 jalapeno pepper -- seeded and diced
2 tablespoons fresh mint -- minced
2 tablespoons fresh lime juice
1 tablespoon honey
Stir together all ingredients; cover and chill. Serve with poultry, pork, or
fish.
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