Over a Cup of Coffee: Remembering spiced fruit | CraigDailyPress.com

Over a Cup of Coffee: Remembering spiced fruit

Diane Prather

I was looking through my old cookbook that no longer has front pages, and I turned to a page that featured recipes for pickled and spiced vegetables and fruits that can be used as "accompaniments for meats." And there it was — a recipe for "Spiced Peaches." I haven't thought about these peaches for a long time, but the words surely brought back memories. Mom used to can "Spiced Peaches" years ago — not a lot of jars but a few so that we could have a treat to go along with holiday meals.

I don't remember how Mom made these peaches, but I do remember that she used cinnamon sticks and cloves. The peach halves looked so pretty in a fancy dish when served up with Thanksgiving or Christmas dinner. Then I remembered that she also canned "Spiced Apples." These were crab apples, and she canned the little apples whole — stems and all. I think the recipe for making them was similar to that for "Spiced Peaches."

Mom canned Red Cinnamon Apple Rings, Pickled Beets and Watermelon Pickles too. These were all special treats that we had with holiday meals.

I don't have any of Mom's recipes for canning any of these fruits and vegetables, but if you are interested in doing some canning, you can probably find recipes in canning books that may be available at the Moffat County Extension Office in Craig (or extension offices elsewhere). In the meantime, I found three recipes in my old cookbook. These are not intended for canning but to make ahead of time to serve with meals.

Do any of you have recipes for pickled or spiced fruits and vegetables? Write to me at P.O. Box 415, Craig, 81626 or call me at 970-824-8809.

Spiced Peaches

1 cup vinegar

1 cup honey

3 whole cloves

3 sticks cinnamon

6 cups canned peaches (*You might consider using fresh cooked peach halves.)

Mix the vinegar, honey, cloves and cinnamon in a saucepan. Heat to a simmer. Add the peaches. Chill several hours or overnight. Drain. Serve fruit with a little liquid over it. Serve with ham or chicken.

Red Cinnamon Apple Rings

Apples

2 cups sugar

1/3 cup red cinnamon candies

1 cup water

Red food coloring

Cut cored and pared apples into 1/2-inch slices or rings. Make a syrup from the sugar, water and red candies, and then cook the apple rings or slices in the syrup until tender. (Add a few drops of red food coloring to the syrup.) Use the apples as a garnish for meats.

Pickled Beets

1 can (16 ounces) sliced beets and water added to make 1 cup liquid

1/2 cup vinegar

1 cup sugar

1 stick cinnamon

Drain the juice from the can of beets and add enough water to make 1 cup liquid. Add vinegar, sugar and cinnamon; bring to a boil. Pour it over the beets and marinate for several hours or overnight in the refrigerator. Part of the liquid may be poured off when served.