Kathy’s Vintage Modern Recipes🍕🍔🍝!!

Saturday, November 14, 2015

••••RED WINE POMEGRANATE CRANBERRY JELLY••••

(Source: goodlifeeats.com & photos also)

••••LOOKS AMAZING!!!••••

Red Wine Pomegranate Cranberry Jelly

Ingredients:

16 ounces fresh or frozen cranberries
3/4 cup pomegranate juice
1/2 cup red wine
1/2 cup agave
1/4 - 1/2 cup brown sugar (depending on your sweetness preferences)
1/4 teaspoon cinnamon
1/4 teaspoon salt
pinch ground ginger
5 grinds fresh peppercorns

Directions:

Combine all of the ingredients in a medium sized sauce pan, about 2 - 2 1/2 quart sized, and mix well. Bring to a boil over medium-high heat. Then, reduce the heat to medium-low and simmer for about 10-15 minutes, until the cranberries have burst.

Remove from heat and transfer to a blender. Holding the lid on the blender very securely, puree the mixture until completely smooth. Transfer to a serving dish.

••••ARE YOUR HERBS AND SPICES FRESH??••••

(Source: Americas Most Wanted Recipes by Ron Douglas & kappboom wallpaper photos)

••••A USEFUL GUIDE!!!!

••••INGREDIENT SHELF LIFE••••

•GROUND SPICES: 2 to 3 years

•WHOLE SPICES: 3 to 4 years

•SEASONING BLENDS: 1 to 2 years

•HERBS: 1 to 3 years

•EXTRACTS: 4 years, except pure vanilla, which lasts forever
••••Still not sure?? Then use these guidelines:
••••Check to see that the color of your spices and herbs is vibrant. If the color has faded, chances are so has the flavor.
••••Rub or crush the spice or herb between your fingers. If the aroma is faint and the flavor is not apparent, it's time to replace it.
••••Store herbs and spices in tightly capped containers, and keep away from heat, moisture, and direct sunlight. Replace bottle lids tightly immediately after use.
••••To minimize moisture and caking, avoid sprinkling directly into steaming pot and use a dry measuring spoon.
••••Check the freshness date on the container.