Have ready hot, sterile jars and lids. Wash and drain currants; remove any shriveled fruits and foreign matter. No need to remove stems or under-ripe berries, the yellow berries contain more pectin, ...

Elizabeth has worked since 2010 as a writer and consultant covering gardening, permaculture, and sustainable living. She has also written a number of books and e-books on gardens and gardening. Haley ...

1. Preheat an outdoor grill (on high if using a gas grill) and oil the grill grate. 2. Melt ½ cup jelly in a small saucepan over low heat. Season salmon with salt and pepper and brush both sides with ...

2. In a wide flameproof casserole over medium-high heat, heat the oil. Working in batches, brown the beef for 3 to 5 minutes per side or until very well browned. Transfer to a bowl. Get Winter Soup ...

4 Lamb Chops 1 clove of garlic 1/2 c port wine 1 tsp red wine vinegar 3 tsp Red currant jelly 1 sprig rosemary 1 sprig thyme Sauté garlic clove, add rosemary and thyme. Add port and reduce by half.

You see them for a few summer weeks in farmers market stands, baskets of fresh currants in gorgeous garnet clusters. Then they’re gone, before most of us figure out what to do with them. Luckily, some ...

“Comfort food” may sound pillowy and plump, but it can qualify for a low-fat tag, too. It even can have flair and flavor — as in this slimmed-down recipe for sun-dried tomato meatloaf, stylishly ...

Buy a whole cooked ham and you’ll have endless days of leftovers for sandwiches, hashes, casseroles, and egg dishes. Or get a half ham, in which case you can choose from the butt or shank end. The ...

I always thought currants came in little boxes from the grocery store. Most of us know of them as the little blackish purple raisin-like things that add a sweet bite to scones or a chewy interest to a ...