Go to the store and pick up cans of pear halves, peach halves, and pineapple chunks. Pick up a can or a bag of apricots; I like a bag better than a can. You will need 16 ounces or so of each, but you can adjust this for taste. Stay away from those really sweet fruits like mandarin oranges and maraschino cherries and cans of mixed fruit. If you don't have some already, get some molasses, whole cloves and a stick of cinnamon, and some vinegar.
Drain off the cans and put the syrup to one side.
Get out your heavy saucepan and pour the syrup into the saucepan and throw in 1 teaspoon of whole cloves and a stick of cinnamon.
Boil it down 'til you have about two cups or so left. Watch the heat and stir it with a wooden spoon to stop from having a mess to clean up later.
Add in about a half cup of molasses. I like light molasses for this. And put in about one-third of a cup of vinegar. You just need that regular white vinegar, not the apple cider vinegar, though the apple cider vinegar works just fine.
You want to get this to be like a syrup or a relish from cooking. Some folks add more cloves after everything cooks awhile, and some people eat this warm and others cold. I think that it goes well with ice cream or with toast. Some people eat it with burgers or sausage.
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