Paired with extra virgin olive oil, this makes a wonderful dressing with a subtle warmth and a strong character which stands up nicely in a leafy salad to blue cheeses, green apple, kumquat and mandarin orange. Great pairing for salmon or grilled chicken.
2 pounds fresh blackberries
2 cinnamon sticks
2 teaspoons allspice berries
2 teaspoons whole cloves
2 1/3 cups vinegar
2 cups sugar
a few fresh blackberries, for garnish
Break the cinnamon sticks into pieces. Put all the spices on a square of cheesecloth and tie up with a piece of string. Put the vinegar and sugar into a large saucepan. Stir over low heat, until the sugar has completely dissolved. Add the spice bag.
Bring to a boil, lower heat, and simmer for 5 minutes. Add the blackberries and simmer for 10 minutes longer. Remove from heat and leave the blackberry mixture to cool completely. Discard the spice bag.
Line a funnel with a double layer of cheesecloth. Strain flavored vinegar into sterilized bottles (within 1/8-inch of the tops). Add fresh blackberries to each bottle. Seal the bottle and label. The vinegar is now ready to use.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Got leftovers? We've got recipes. 18 delicious recipes using cooked chicken (plus 9 bonus recipes!)
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
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