The Sweet Magnolias Cookbook (32 page)

Note: Rose geranium is a nonflowering plant found at a nursery, usually with the herbs. The leaves make this plant special because they are scented like roses. (There is also a lemon geranium variety.) You can also substitute 1 tablespoon food-safe rosewater.

9 half-pint canning jars, lids and screw-on bands

7½ cups granulated white sugar

4 cups coarsely chopped peaches and their juice

¼ cup freshly squeezed lemon juice

2 tablespoons freshly grated gingerroot

1 tablespoon butter

1 teaspoon ground cinnamon

½ teaspoon freshly grated nutmeg

1 (3-ounce) pouch liquid fruit pectin

Sterilize jars, lids and screw-on bands in boiling water for at least 5 minutes. Drain well just before filling jars with prepared preserves.

In a large saucepan, combine everything but the pectin. Bring to a boil over medium heat, stirring often to keep from scorching.

When you reach a rolling boil (one that you can't stir down), add pectin all at once. Stir well. Return to a boil, and boil exactly 1 minute while stirring constantly. Remove from heat.

Pour into hot, sterilized jars. Wipe rims of jars clean. Secure lids with screw-on bands.

Place jars of preserves in a boiling water bath for 10 minutes.

Carefully remove from water bath, and let stand at room temperature to cool.

A couple of hours later, check to be certain all jars vacuum sealed. Leave undisturbed. It may take up to 2 weeks for the gel to completely set. Store at room temperature up to 1 year. If you have a jar that didn't vacuum seal, refrigerate, and use within 1–2 weeks.

1 pound washed fresh cranberries, picked through

2 cups granulated sugar

¼ cup high-quality bourbon

Preheat oven to 350°F.

Fully line the interior of a jelly-roll pan with foil. Spray with nonstick spray. Scatter cranberries in pan.

Sprinkle evenly with sugar. Cover tightly with foil.

Bake 1 hour. Remove from oven, and drizzle bourbon over cranberries. Let stand 10 minutes. Transfer to a bowl. Store tightly covered in the refrigerator.

Note: Don't you just love it when a recipe has so many uses?! These candied cranberries are truly special and enhance so many dishes. Serve this dish simply as your holiday dinner cranberry dish. Then think of the other ways to enjoy these spiked, candied bits of bliss: as a topping for mixed green salads with blue cheese dressing, with a variety of fine cheeses and crackers, as a topping for baked brie, scattered over roasted poultry,….

SALAD

6 oranges, peeled, cut into sections, or 2 large cans mandarin orange sections, drained well

1 fresh pineapple, peeled, cored, cut into 1" chunks

1 cup red seedless grapes, cut in half

2 apples, cored, cut into 1" chunks

1 cup coarsely chopped pecans

1 (6-ounce) package frozen coconut, thawed

½ cup golden raisins or dried cranberries

½ cup thinly sliced celery

DRESSING

2 cups sour cream

½ cup golden or cream sherry

1 packed cup light brown sugar