Mandarin and Star Anise Flavoured Soy Sauce

It is mandarin season and one of the things we do at this time of the year is to dry the skins from our home grown mandarins. They are used during the year in teas, stocks, soups, sauces and anything else I can justify throwing a little into.

We also make an orange flavoured soy sauce, simply by soaking the soy with the skins and some star anise. Why not try it? Use the soy sauce as you would use normal soy sauce for extra flavours.

Similar recipes include Chilli Soy Sauce, and Sesame Chilli Soy Sauce.

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Makrut (Kaffir) Lime Pickle without Oil – Salt and Lime Juice style with Spices

Vibrant in colour and tangy in flavour, these are a great addition to salads, soups and other dishes.

It was an exciting time when my first makrut limes ripened – I had quite a crop! Half of them were pickled in a South Indian style pickle, and half of them were pickled using a salt and lime/lemon juice method. It is very easy.

This is an Indian style pickle. We never tire of them, serving them with all Indian dishes, with plain rice or mixed rice, in salads, in dishes being baked, and in any other way we conceive of using them.

Are you looking for pickle recipes? Try Cumquat and Lime Seed Syrup, Easy Pickled Cumquats, Green Mango Pickle, Fresh Green Apple Pickles, Gujarati Carrot Pickle, and Quince Aachar.

Our Indian Pickles are here and all of our Indian recipes are here. Explore our Indian Essentials. And check out our recipes for preserves. Find inspiration in our collection of gorgeous Early Spring recipes.

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Makrut (Kaffir) Lime Pickle with Oil | Narthangai Oorugai

Kaffir Lime, now referred to as Makrut lime due to the previous name having racial connotations in South Africa, is close enough to Narthangai for the sake of making pickles. I will also use Makrut Lime in pickles in place of Kitarangai.

My Makrut lime tree is now bearing well enough to make a couple of types of pickles, and this first recipe is from Meenakshi Ammal in the first volume of her books Cook and See. It is a raw pickle (the lime is not cooked before making the pickle). The chopped limes are macerated in salt and turmeric powder for a day before more spices and sesame oil is added. It is a pickle that will keep for a long time.

Similar recipes include Lime Pickle without Oil, Green Mango Pickle, Green Apple Pickle, and Quince Aachar.

Browse all of our Indian Pickles. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Winter recipes.

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Sweet Quince Mustard | Mostarda Dolce | Quince Relish

Oh the Greeks! How wonderful is their food. This recipe is a mustardy Quince relish where the Quinces are cooked in port or Marsala. It is divine, and we use it when we are making large plates of mezze style food – spreads and dips, pickles, olives, crusty bread, fruits, dried fruits, nuts, charred vegetables, and so forth. Recently we have been using our wonderful Cumquat chutney as part of this plate – a new batch was made late one night after a gift of these small tart globular citrus.

For this year, we had half a quince left after braising some Quince and Leeks yesterday (also very delicious served with our Cumquat Chutney). This is the very last of this year’s buckets of quinces from our good friend. Sadly, the house no longer is permeated with the glorious scent of quince, but our cupboards are full of pickles, chutneys, quince paste, quince leather, quince jam, quince vinegar and quince molasses. Glorious.

So, back to this half quince. It was cooked in Marsala, but sweet port can be used, or a sweet wine like Madrodaphne if you have access to Greek wines. The roots of this type of dish is probably English, but it is now common in parts of Greece. Dried fruits can be used in stead of Quince,or added with the quince.

It is glorious with cheese. Try some of this relish and some Quince Paste, with your favourite cheeses.

Are you after similar recipes? Try Fruit Flavoured Vinegars, Leeks with Quinces, Onion Jam, Caponata, and Red Pepper and Apple Relish.

Browse all of our Relishes, all of our Quince dishes, and all of our Greek recipes. Or enjoy our Late Winter collection of recipes.

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Pickled Quince

Quince is a beautiful, fragrant fruit that is definitely underutilised. This is a pickle using Rice Vinegar (although this can be replaced with other vinegars) and some spices. It showcases how beautiful quince can be.

Try these other Quince recipes: Indian Pickled Quinces, Quince Salsa, Afghani Quinces with Split Peas, and Spiced Quinces.

Are you after other interesting pickles? Try Sweet Quince Relish, Jicama Pickle, Pickled Lemons, and Cumquat Pickles. Also try Quince Vinegar and Quince Molasses.

Browse all of our Quince recipes, and all of the Pickle recipes. Or take some time to explore our Mid Winter collection of dishes.

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100 Vegetables: #81. Quinces – Make Quince Syrup, Molasses, Vinegar, Quince Honey, Paste and Leather (and more…)

Ah, the scent of quinces when you take them out of the bag! Quinces typify Mid to Late Autumn and Early Winter. They are sometimes around also in Early Spring too, but these have been kept over Winter.  They are good keepers!

For years we slow poached quinces with spices in the oven, and froze batches to last us through the winter. We made Quince Jam/Jelly, and just occasionally Quince Paste. But we now have a great friend with quince trees, so each year there is an abundant supply. We have taken to regularly making Quince Paste, Syrup, Vinegar, Molasses and Honey. Here are our recipes for you.

The quince was sacred to Venus and Aphrodite as it was once a symbol of love, happiness and fertility in Greek and Roman times. From a tree with pale pink blossoms, the fruit is so aromatic. When cooked, it has the most interesting and wonderful flavour and a slightly grainy texture. The pectin in the fruit means that it makes the best jelly.

When raw, the quinces are bright green, but they mellow to yellow as they ripen (and that wonderful scent develops). They are tough fruit with a hard skin, but they damage easily. They will keep for months if carefully handled, but Quince Jelly is best made with fresh fruit.

The fruit is often covered with a fine down. Rinse this off before peeling or cutting quinces. Be careful as you cut as the flesh is quite hard. It will also brown quickly so drop the cut fruit into acidulated water.  As the fruit cooks, it turns firstly a delicious pink-red, and with longer, slow cooking it turns a deep ruby red.

Please also have a look at our Autumn Preserving suggestions and Winter Preserving suggestions. Or simply browse our Early Winter recipes.

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Two Ways to Make Quince Leather

Let’s get real about a couple of things. Fruit Leather is delicious.. Fruit Leathers can be made from scratch but are best made from leftover bits of fruit and juice from making pastes, jams, jellies, molasses, etc. And finally, and importantly, when you nibble on fruit leathers it is primarily fruit flavoured sugar. But then, so is jam, fruit pastes and other delicious things. Just eat in moderation.

Having said all of that, we like to make them – they are very easy to make – and eat them as special treats, gift them as presents, and feed them to guests. As I said, they are very delicious.

You might like to also try Mango Leather. We have a range of Quince products you can make –  Quince Syrup, Molasses, Vinegar, and Quince Honey, Quince PasteQuince Jelly.and Quince Pickle.

Read about our Autumn Preserves too. Or simply browse our other Preserves and our Early Winter recipes for more inspiration.

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Quick Lemon Marmalade

Late Autumn sees the first lemons, and jam is a perfect way to begin using them.

Autumn brings such a wealth of fruits that can be preserved in some way – Pomegranates, Quinces, Tomatoes, Crab Apples and new Ginger are abundant, and a few lemons are becoming available.

One easy way to use up a surfeit of lemons and provide breakfast jam for the coming winter is to make this quick lemon marmalade. No tedious slicing involved – it is all done by the food processor.

Are you looking for recipes that use lemons? Try Quick Pickled-Preserved Lemon Slices in Oil, Lemon Rice, and Lemony Sago with Coconut Milk.

Other jams that you might like to try are Fig Jam with Ginger and Black Pepper, Quick Strawberry Jam, Tomato and Chilli Jam (savoury), and Cumquat Marmalade.

You might like to browse all of our Jams and all of our recipes for Lemons.  Or be inspired by our collection of easy Mid-Autumn recipes.

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Salted, Pickled Lemons and Limes

When pickling lemons and limes, it is important to have the correct temperature and salt-to-water ratio.

Salting and Pickling Lemons and Limes

When pickling lemons and limes, it is important to have the correct temperature and salt-to-water ratio to encourage the growth of valuable pickling bacteria and discourage those that cause spoilage. The fruit should be mixed with a brine solution of approx. 1:10 ratio (1 cup salt to 10 cups of water).

How to Pickle Lemons and Limes

Fill a crock or similar ceramic or glass container with halved limes and pour in sufficient brine to cover. Place a plate on top to submerge the limes totally in the brine. Set aside in an area with a moderate temperature for 8 weeks to pickle.

Do not worry if mould forms on the top.

After 8 weeks, transfer to sterilised jars and store in the fridge. The end result will be a delicious, wholesome salt-and-natural-acid pickle.

Spices can also be added, or the lemons and limes can be pickled in their own juices, Indian style, as an alternative.

Other recipes for Pickled Lemons and Limes:

Feel free to browse other recipes from our Retro Recipes series. You might also liked our Lemon recipes here.