4 Oz Jelly Jars

Cranberry Vinegar and Mint

1 1 / 2 lb. fresh or frozen cranberries
2 1 / 2 pints of red wine vinegar
12-14 fresh mint leaves

Save a dozen of the best fruit and set aside. Cut the remaining fruit and place in a bowl. Boil vinegar and pour over fruit. Cover and let steep for 24 hours. Strain the vinegar if a kitchen sieve lined with muslin and press all the juice of the cranberry. Bring juice to a boil and let cool slightly. Pour into warm, clean bottles. Thread bays reserved for small bamboo skewers or satay sticks, with a few leaves of mint skewers them. Place a skewer in each bottle and seal with a lid or a cork in the press. The vinegar will stumble over four months.

Lemon and parsley oil

1 quart of virgin olive oil
1 small lemon, scrubbed
3 large sprigs parsley

Cut the lemon into quarters and drag the songs onto a bamboo skewer or satay stick. Place in a bowl, add parsley and cover with oil. Infuse one to two weeks in a warm place, shaking the jar every day.

Herb Vinegar

2 pints of white wine vinegar
6 sprays of thyme, rosemary, mint and savory
4 large sprigs parsley
a good handful of tarragon
2 v. tablespoon coriander seeds
6 sticks celery, chopped
1 large onion, peeled and chopped
12 peppercorns, crushed green or black

Place all ingredients in a large jar or bowl, cover and let stand for two to three weeks in a warm place. Stir or shake from time to time. Then relieve the vinegar and the bottle.

Fashioned Herb Sauce-Old

1 stick of horseradish, washed and scraped
2 small onions, peeled and chopped
4 sprigs each winter, summer savory, basil, marjoram, thyme and tarragon
6 cloves
zest and juice of 1 lemon
1 / 2 pint of red wine vinegar
Water 1 liter

Remove all the stems of herbs. Place all ingredients in a saucepan and simmer gently for about 20 minutes. Then, when the strain and pour into small bottles. Cork safely. This sauce is good for flavoring stews and heavier dishes.

Rose Petal Vinegar

Fill a pot with the petals of a deep red or pink fragrant rose. Press gently and cover with white wine vinegar. Leave in a warm place for one month, then strain and bottle.

Raspberry Vinegar

This vinegar is very popular and very easy to do many of the features in current revenues. It is delicious in salad dressings or even fruit salads.

Raspberry £ 3
Three pints of white wine vinegar
sugar

Put the raspberries and vinegar in a large jar or bowl. Let steep for ten days, stirring daily. Relieving the vinegar and add 2 g of sugar to each pint of vinegar. Place in a saucepan and boil well. When cool, bottle and seal.

Olive Oil and Oregano

1 pint olive oil
5 sprigs fresh oregano
2 cloves garlic, peeled
8 green peppercorns
2 bay leaves

Either pour the oil into a container with a tight lid or cork to leave his bottle and add the herbs. It will take several days for the herbaceous flavor to develop. The oil can then be left in the state or strained and poured into the container, with a new piece of oregano, to identify the oil.

The same method can be used for most herbs, but the oils are particularly effective from basil, fennel, rosemary, marjoram, thyme, tarragon and dill.

Beverages and syrups

In this section, I gave two of my favorite recipes. The elderberry champagne definitely well above all French creations, and Rosehip syrup is delicious over ice cream or as a base for fruit salads.

Elderflower (elderberry).