I often cook without recipes. It saves time, I usually get it right and it’s just the kind of guy I am. However, with lots of fruit-bearing trees in the ground and a few more as seed and in pots, I’m heading towards a more mature future of fruit-processing. Preserving fruit on such an industrial scale raises the cost and inconvenience of not “getting it right”.
So, I seek recipes. I’ve long had ~100K recipes gleaned from the Internet in “MealMaster” format. I rarely use them quantitatively but simply as ideas for cooking. I was looking for information about Nanking cherries when I stumbled upon a blog containing recipes and related ideas. As a plus, it’s Candian…
- Homemade Cranberry Sauce, Jam or Jelly for Turkey
- Saskatoon Berry Jam – The Traditional Recipe With Berries From My Own Garden
- Classic Apricot Jam
I was pleased to read another authour who shares my taste and can thicken stuff without using retail pectin. A couple of days before I read those recipes, I had ordered some vegetable seed, Saskatoon, high bush cranberry and sea buckthorn seed. Life is good to have so many choices. I’ve rarely met a berry I didn’t like and along with apples, grapes, rhubarb, hazelnut, apricot and other cherries already growing here, my future is well fed.