Conserve

Conserves were originally created as a way of enjoying summer fruits in the depths of winter, a practice we wholeheartedly endorse with Delia's wonderful recipes.

 
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Spiced Mustard Pickle (Piccalilli)Makes seven 1 lb (350 ml capacity) jars and one ½ lb (175 ml capacity) jar

Spiced Mustard Pickle (Piccalilli)

Making pickles is always satisfying as they are usually far better than anything you can buy, and their jewel colours cheer up the darker days of autumn. This is one of the best...

 
 
Home-made Strawberry PreserveMakes 3 lb (1.35 kg)

Home-made Strawberry Preserve

Strawberries are cheap and plentiful in the summer, so why not take advantage of this by storing away some of their sunny, ripe flavour to brighten bleak winter days to come? In a preserve, the whole fruit is suspended intact in its own jelly, so non

 
 
Spiced Apricot and Orange ChutneyMakes a 1¾ pint (1 litre) jar

Spiced Apricot and Orange Chutney

This is a superlative chutney: it makes an elegant accompaniment to the Terrine with Three Cheeses, is excellent with Pheasant Terrine and is the main ingredient for a wonderful sauce for Roast Loin of Pork.

 
 
A Confit of Redcurrants, Orange and MintServes 4

A Confit of Redcurrants, Orange and Mint

Perfect with lamb, this easy confit is a superb way to use up any gluts of redcurrants that may assail you during the summer!

 
 
Spiced Preserved TangerinesMakes an 18 fl oz (500 ml) jar

Spiced Preserved Tangerines

What is a tangerine?, we have to ask ourselves nowadays: the word seems to apply to a whole variety of species. I have made this particular preserve with one called Suntina (from Israel), and with another variety called Mineola.

 
 
Quick Bramble JellyMakes one 1 lb (350 ml capacity) preserving jar

Quick Bramble Jelly

This is not a jelly that will keep for long – perhaps only a month – but if you've been for a long walk in the autumn and returned with a harvest of brambles from the hedgerows, this recipe is so easy and quick to make and it does taste delicious.

 
 
Spiced Damson ChutneyMakes six 1 lb (350 ml capacity) jars

Spiced Damson Chutney

There are chutneys and chutneys, but this one is simply the best of all. It is something I couldn't live without, having it permanently on my shelf. I love it with cold cuts, with cheese, but best of all, sausages and jacket potatoes

 
 
Spiced Pickled Agen Prunes in ArmagnacMakes five 1 lb (350 ml capacity) jars

Spiced Pickled Agen Prunes in Armagnac

It's great to have a jar of these pickles in the cupboard to serve with cold meats or pates, but I think they also make a wonderful accompaniment to Crisp Roast Duck with Confit of Sour Cherries.

 
 
Sour Dill PicklesMakes two 17½ fl oz (500 ml) preserving jars.

Sour Dill Pickles

Supermarket dill-pickled cucumbers are always a bit on the sweet side for me, so this is my attempt at capturing that lovely sour New York deli-type pickle.

 
 
Pickled Beetroot with ShallotsMakes an 18 fl oz (500 ml) jar

Pickled Beetroot with Shallots

Preserved properly, beetroot has none of the overpowering vinegar flavour that you all too often find in jars. Instead, it has a wonderful sweetness and flavour that makes it ideal with all cold meats and cheese.

 
 
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