BOURBON-PICKLED APRICOTS
"Serve with pork chops, ham or ribs, or as an accompaniment to a cheese platter."
1 cup cider vinegar
1 cup orange juice
1/2 cup white grape juice
1/4 cup sugar
1/4 cup maple syrup
2 teaspoons whole allspice berries
8 whole cloves
Minced zest of 2 oranges
1 tablespoon peeled, minced fresh ginger
8 fresh apricots, quartered and pitted (or 8 medium peaches, peeled, quartered and pitted)
1/2 cup bourbon
In a nonreactive saucepan, combine vinegar, orange juice, grape juice, sugar and maple syrup; bring to boil over high heat, stirring to dissolve sugar.
Add allspice and cloves. As soon as mixture comes back to boil, reduce heat to low and simmer 5 minutes. Remove from heat; add zest and ginger. Cool to room temperature.
Add fruit and bourbon; gently toss. Spoon into canning jars, and put lids on.
Refrigerate at least 2 days or up to 6 weeks.
Makes about 4 cups
Source: Quick Pickles: Easy Recipes with Big Flavor by Chris Schlesinger, John Willoughby and Dan George
"Serve with pork chops, ham or ribs, or as an accompaniment to a cheese platter."
1 cup cider vinegar
1 cup orange juice
1/2 cup white grape juice
1/4 cup sugar
1/4 cup maple syrup
2 teaspoons whole allspice berries
8 whole cloves
Minced zest of 2 oranges
1 tablespoon peeled, minced fresh ginger
8 fresh apricots, quartered and pitted (or 8 medium peaches, peeled, quartered and pitted)
1/2 cup bourbon
In a nonreactive saucepan, combine vinegar, orange juice, grape juice, sugar and maple syrup; bring to boil over high heat, stirring to dissolve sugar.
Add allspice and cloves. As soon as mixture comes back to boil, reduce heat to low and simmer 5 minutes. Remove from heat; add zest and ginger. Cool to room temperature.
Add fruit and bourbon; gently toss. Spoon into canning jars, and put lids on.
Refrigerate at least 2 days or up to 6 weeks.
Makes about 4 cups
Source: Quick Pickles: Easy Recipes with Big Flavor by Chris Schlesinger, John Willoughby and Dan George
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