INGREDIENTS:1 lb Cranberries1 1/2 cup Sugar1 cup Red Currant Preserves1 cup Water1 cup Walnuts Chopped2 tbl Grated Orange PeelDIRECTIONS:Combine cranberries, sugar, red currant preserves and water in ...

All the berries in the Ribes family make good jams, jellies and preserves. For centuries in England, red currants have been made into a savory, mustardy Cumberland Sauce served with cold meats and a ...

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 ...

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 ...

Award-winning celebrity chef to the stars, Wolfgang Puck is world-famous for both his culinary excellence and business savvy. Over the course of five decades he has built a global empire that ...

In a small saucepan, combine the vinegar, salt, sugar and currants and warm over moderate heat just until the sugar dissolves. Remove the saucepan from the heat and let cool slightly. Drain, reserving ...

Dinner vs. Child is a biweekly column about cooking for children, and with children, and despite children, originally published on Food52 and now appearing on Brow Beat. Today: Nicholas convinces us ...