It is November, and the cold wind is blowing. But the sunny golden warmth of October brought basket upon basket of crabapples, hardly bigger than cherries and as red, and they have produced gallons of juice that became perfectly clear, garnet-hued jelly. It is the ne plus ultra of jelly for buttered toast, hands down.
This year has also seen a bumper crop of apples in the County (including the orchard behind my house!) and they have found homes in lots of sauce chez moi. They are being made into some fantastic cider at local presses, as well. Samascott in Kinderhook is a favorite, and mostly what I use for my Cider Sage Jelly. Pure apple cider melds with an infusion made from fresh sage leaves to become a perfect garnish for toast or scones…but also for roast turkey, chicken, pork…divine!
Coming soon is Quince Preserve, delicious anytime but ideal in a threesome with Manchego cheese and Serrano ham.
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