3 Remove from heat and remove vanilla bean. Spoon apple butter into sterilized jars. Wipe rims of jars clean and seal. Cool for 1 hour and store in refrigerator for up to 3 weeks. Use as a sweet side on crêpes, toast or French toast. Makes approximately 3 cups (750 ml) INGREDIENT IN PÈRE MAGLOIRE FINE VS CALVADOS France $59.99 163436
same amount of granulated sugar as lemons and add to saucepan along with lemon juice and champagne. Stir well. 3 Over medium-high heat, bring mixture to a boil, reducing heat if necessary to avoid scorching lemons. Reduce heat to medium-low and cook mixture for about 30 to 40 minutes, stirring often. Continue cooking until preserves thicken and become jamlike. 4 Remove from heat and immediately spoon into sterilized jars. Wipe rims of jars clean and seal. Cool for 1 hour and store in refrigerator for up to 3 weeks. Use as a condiment on cheese and charcuterie boards, or on toast and scones. Makes approximately 2½ cups (625 ml) INGREDIENT IN CL DE LA CHAPELLE ECRIN PREMIER CRU BRUT RÉSERVE France $49.99 446818
another 10 minutes. Remove cinnamon stick. 3 Carefully pour hot bourbon mixture evenly over cherries. Wipe rims of jars clean and seal. Cool for 1 hour, then refrigerate cherries for at least 3 days before using or store in refrigerator for up to 1 month. Serve in your favourite Manhattan or Old-Fashioned cocktail. Makes eight 1-cup (250 ml) jars INGREDIENT IN BUFFALO TRACE KENTUCKY STRAIGHT BOURBON USA $42.49 605063 LUXARDO MARASCHINO LIQUEUR Italy $33.99 209403 500 ml
CRANBERRY, GRAND MARNIER & PECAN RELISH 1½ cups (375 ml) granulated sugar ⅓ cup (75 ml) Grand Marnier Cordon Rouge 1 cup (250 ml) freshly squeezed orange juice 1 tsp (5 ml) finely grated orange zest 5 cups (1.25 L) fresh or frozen cranberries, divided ½ cup (125 ml) chopped toasted pecans 1 In a heavy-bottomed, medium-sized saucepan, combine sugar, Grand Marnier, orange juice and zest. Bring to a boil over medium-high heat, stirring, just until sugar has dissolved. 2 Add 4 cups (1 L) of cranberries and cook, stirring, until they pop, about 7 minutes. Add remaining 1 cup (250 ml) cranberries and cook for another 2 minutes—these berries will retain their shape. Stir in pecans, then spoon into six ½ cup (125 ml) sterilized jars. Wipe rims of jars clean and seal. Cool on a wire rack for 1 hour and store in refrigerator for up to 2 weeks. Serve alongside turkey and all the trimmings. Makes approximately 3 cups (750 ml) INGREDIENT IN GRAND MARNIER CORDON ROUGE France $46.99 1784
APPLE & CALVADOS BUTTER
6 lbs (3 kg) Jonagold or Golden Delicious apples, peeled, cored, cut into ½-in (1.25 cm) pieces 1 cup (250 ml) lightly packed golden brown sugar, or to taste 1 large pinch fine sea salt ¼ cup (60 ml) unsweetened apple cider 1 vanilla bean ½ cup (125 ml) Père Magloire Fine VS Calvados 1 In a large heavy-bottomed saucepan, combine apples, brown sugar, salt and apple cider. Halve the vanilla bean lengthwise and scrape seeds from pod. Add seeds and pod to saucepan and stir to combine. 2 Over medium-high heat, bring mixture just to a boil, stirring constantly. Reduce heat to medium-low. Continue cooking for approximately 1 hour, stirring frequently and mashing apples with the back of a spoon until they are fully cooked and no lumps remain. (Cooking time will vary depending on apple type.) Add Calvados and cook for another 30 minutes, or until almost all liquid has been absorbed into apples.
BOURBON-SOAKED CHERRIES 2 lbs (1 kg) frozen cherries, defrosted and well-drained ½ cup (125 ml) water 1½ cups (375 ml) Luxardo Cherry Liqueur 1 tsp (5 ml) vanilla extract 1 small cinnamon stick ½ cup (125 ml) granulated sugar 2 cups (500 ml) Buffalo Trace Kentucky Bourbon 1 Line a large tray with paper towels. Spread out cherries in a single layer and allow to drain for 30 minutes to remove excess moisture, then pat cherries dry. Divide cherries between eight 1-cup (250 ml) sterilized jars. Set aside. 2 In a medium saucepan, combine water, cherry liqueur, vanilla extract, cinnamon stick, sugar and bourbon. Over medium- high heat, bring mixture to a simmer, stirring occasionally. Reduce heat to medium-low and continue to simmer for
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