​Hickory Blueberry Conserve With Pecans

Friday, August 21, 2015

Recipe adapted from Complete Book of Small-Batch Preserving

2 cups blueberries, crushed
1/2 cup water
1/4 cup hickory syrup
1 Tbsp lemon juice
1 cup granulated sugar
1/2 cup raisins
1/4 cup chopped pecans
1/2 tsp ground allspice
1/2 tsp ground ginger

Go Back


chimmichurri pickled stuffing asparagus panzanella dijon leeks biscuits sandwich crepes anchovy swiss cream garlic plum collins green pepper maple syrup tortillas shelling imam jack artichoke strawberries bean turnips bulgar wheat celery hearts Cranberry Beans shitake creme chiles heavy whipping cream pesto berry kluski pine nuts mint carrots prosciutto Cider Spinach fritter Tomatoes syrup pie wasabi egg noodles tomatoe Poblano Chili Farmers' Market maple hazelnuts yogurt rouille pancake chocolate cornmeal chili meatballs Salsa hickory carrot top fondue bacon capers tart chives paste bread pudding mushroom dill baguette green beans blue cheese Eggplant sweet pears radishes olives bbq white beans spelt beer latkes roasted almond milk fritters vanilla wafers Dressing sherry habanero sandwiches Chevre chimichurri chicken peach bok choy plum tomatoes coriander cointreau Apple tomato corn pie Potato Jerusalem artichoke caesar crisp fraiche cilantro spiced winter squash pecan coeur a la creme steak chipotle shrunken heads anise ramps onions pudding pork Recipes mustard greens cream cheese almonds honey yellow onion Swiss Chard tuscan tenderloin peppers autumn thai snow peas muffins Beans cake bayeldi pecans wheat flour Bread butter strata celeriac potatoes beef plums Rice wine vinegar Drinks gruyere pumpkin Red Onion cranberry jack cheese strawberry melon sauce turnip cheese sour cream Vegan sausage flank mushrooms walnut oil Squash carrot fronds conserve blueberry pineapple fennel Leek sesame parmesan Kale verde kohlrabi celebration cauliflower bulgar remoulade Tomatillos frittata egg barley lettuce apples absinthe beet chilies gazpacho rhubarb kirsch gouda dilly tostadas Butternut eggs flank steak nectarine pasta chorizo beets sweet potato gratin vegetarian couscous scallions gorgonzola chili peppers shallots carrot tops Side reggiano polenta casserole slaw sunchokes goat Cheese vegetable Salad Soup bosc kalamata celery root sour beet greens parmigiano tomato cucumber currants gin Spread shiitake peas lemon grass bloody mary daisy arugula curry walnuts pork chop Greens wrap feta Shitake Mushrooms compote knots fennel seeds brown sugar chicken dinner salad Corn buttermilk scapes coconut milk oats coeur cantaloupe tomato juice poblano fennel bulb bruschetta jam watercress vinaigrette buckwheat baby bok choy spring bell pepper basil onion radish cockaigne pepper okra zucchini