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torquillChopped dried apricots look startlingly like chopped dried papaya. I'm hoping they make as decent a sub for figs as I think they will.
Candied citrus peel was impossible to find even during the holidays, when it should have been around. I wonder whether it's dying out?
If you take the peel off an orange, making sure that there is no white on it, throw it in a bowl with an equal amount of sugar, and put it in the fridge for a week, it will candy itself quite nicely. Not bitter at all.
Cranberries were also hard to get this season. Fortunately, dried ones can be rehydrated, at least in theory...
I keep worrying about whether I have enough of this or that... then I remember, I'm making mince. It's whatever dried fruits you have on hand, thrown in with chopped apples and a bunch of spices. It's like worrying about being one carrot short in a vast pot of soup.
The Granny Smiths I had finally turned from "pie apples" into "sauce apples". Pity I need some structural integrity. Time for a run to the store...
Edit: I had to make a second grocery run for lids, and (now that I no longer need them) found candied fruit and peels at FoodMaxx. Who knew?
The mince is done cooking and is waiting until after dinner, when I'll have enough run of the kitchen to process the jars. It's not even pleasantly bitter this time, just sweet and tart in about equal measure, like really good applesauce. And very, very flavorful. Yum.
Candied citrus peel was impossible to find even during the holidays, when it should have been around. I wonder whether it's dying out?
If you take the peel off an orange, making sure that there is no white on it, throw it in a bowl with an equal amount of sugar, and put it in the fridge for a week, it will candy itself quite nicely. Not bitter at all.
Cranberries were also hard to get this season. Fortunately, dried ones can be rehydrated, at least in theory...
I keep worrying about whether I have enough of this or that... then I remember, I'm making mince. It's whatever dried fruits you have on hand, thrown in with chopped apples and a bunch of spices. It's like worrying about being one carrot short in a vast pot of soup.
The Granny Smiths I had finally turned from "pie apples" into "sauce apples". Pity I need some structural integrity. Time for a run to the store...
Edit: I had to make a second grocery run for lids, and (now that I no longer need them) found candied fruit and peels at FoodMaxx. Who knew?
The mince is done cooking and is waiting until after dinner, when I'll have enough run of the kitchen to process the jars. It's not even pleasantly bitter this time, just sweet and tart in about equal measure, like really good applesauce. And very, very flavorful. Yum.
