Horseradish Jelly
Melba's Jammin'
from the Ukrainian sausage shop! Tonight I peeled it and ran it through
the Cuisinart using the coarse shredding blade, then chopped it finely
using the steel blade. M'friends, there are no plugged sinus cavities in
the Schaller household. I remember, but can't imagine, my mom grating
that stuff by hand on the back stoop. Potent stuff.
I added a little vinegar and sour cream to it (not too much of either) and
then remembered that I'd intended to try Nancy Dooley's Horseradish Jelly
recipe that she posted to r.f.c. the summer I became acquainted with
newsgroups. I rinsed the horseradish in a strainer under running water
and then proceeded with this recipe:
{Easily, Effortlessly Exported from MasterCook Mac }
Horseradish Jelly
Recipe By:
Serving Size: 1
Preparation Time: 0:00
Categories: Canning, Preserves, Etc.
Amount Measure Ingredient Preparation Method
3 C. granulated sugar
1/2 C. prepared horseradish
1/2 C. apple cider vinegar
6 oz. liquid pectin
In a large saucepan, combine sugar, horseradish and vinegar over medium
heat. Cook, stirring constantly, until sugar dissolves and mixture comes
to a boil. Stir in pectin. Boil 1 minute, stirring constantly. Remove
from heat. Skim foam from top of jelly. Pour into sterilized jars and
seal. Yield: about 3 C. jelly. Delicious with meat or cream
cheese/crackers.
ЛЛЛЛЛ
Notes: Nancy Dooley to rec.food.cooking, 8/11/95
Per serving: 2342 Calories; 0g Fat (0% calories from fat); 0g Protein;
607g Carbohydrate; 0mg Cholesterol; 16mg Sodium
###
Now, I've half a notion to try the recipe again with only one pouch of
Certo--this stuff was jelling wa-a-ay fast. It's just out of the
waterbath, so I don't know the consistency of it cold yet, but that's what
I'm thinking about.... It's pretty tasty. Bitey sweet.
-Barb
--
K. Jones
frozen onions--thank you Barb), and one of the things the recipe called for
was prepared horseradish. So I added some of the kind we had, comes in a
little jar and is labelled "cream style." Only problem was that it never
really blended in with the vinegar, etc.--so now I have jars of onions with
strange-looking floating white masses of horseradish! It'll be fine for me,
since I know what it is--but I don't think I'll be giving any away (don't
think I'd get many votes of confidence back!) Surely there must be a better
way?? Unfortunately I have not been able to find fresh horseradish, and we
don't have a Ukranian sausage shop nearby--I can grow some, but it will
take a while!
TIA
--Kelly
(Hope the jelly turns out well!)
In article <Schaller_Barb-0...@mac-240-60.htc.honeywell.com>,
Bob Y.
Jammin') wrote:
>I almost forgot about that horseradish root I bought earlier in the week
>from the Ukrainian sausage shop! Tonight I peeled it and ran it through
>the Cuisinart using the coarse shredding blade, then chopped it finely
>using the steel blade. M'friends, there are no plugged sinus cavities in
>the Schaller household. I remember, but can't imagine, my mom grating
>that stuff by hand on the back stoop. Potent stuff.
>
I don't know Barb, before trying to make something like that, I'd have to don
full CW protection gear AND make sure that the war gas filter not the one for
tear gas was installed. <g>
- -
Bob Y.
The figures looked more or less human. And they were engaged in religion. You could tell by the knives (it's not murder if you do it for a god).
_Small Gods_