Dry citrus fruits and get a fantastic condiment!

Citrus family
Citrus is in season and the fruits are at their juiciest and there are many ways to preserve them.. Citrus fruits have amazing aromas and one way to preserve this is to dry them. When dried you can chop them and mix them with flake salt or as a topping on fish dishes or use them whole on cakes where they can be used as decoration together with the icin

All you need:
2 organic lemons
2 organic limes
1 organic mandarin or clementine
1 organic orange
½ organic pomelo
½ organic grapefruit

Wash all the citrus fruits and dry them off. Cut the citrus fruits into really thin slices and place them on a baking tray covered with baking paper. Sprinkle them with a bit of icing sugar.


Put the oven at 100° and bake them in the middle of the oven between 1-2 hours until they are dry and crispy. Check each 30 minutes and take those out that are done. When cooled off place them in dry sterilized jars and keep them in a dark place.


A Christmassy Cherry Chutney

cherry chutney

It’s Christmas soon – so why not make a Christmassy chutney with cherries. It’s simple and “hyggeligt” to make and tastes yummy with all kinds of Christmas food especially pork, duck and turkey. So pimp up your Christmas dinner with this delicious Christmas Chutney or serve it along strong, tasty cheeses or paté!

Cherry Chutney
1 tbsp. of olive oil
1 red onion
50 g scarves
200 g of cherries
100 g of bramble
2-3 tbsp. balsamic
The juice of ½ an orange
150 g cane sugar
10 twig of Thyme

Fresh cherries should be washed and destoned. Chop the onion finely and pour oil into a saucepan and fry the onion. Peel the small fine leaves of the thyme twigs – and drizzle the leaves into the pan. Chop the dried prunes and add them. Add the rest of the ingredients into the pan turn the heat up and keep stirring. Let it all boil up, then turn down the heat and let it all simmer for about 30-45 minutes at low heat, remember to stir regularly in the pan. When the chutney is tender, pour it into sterilized glasses.

Apple syrup – the icing on the pancake

Apple syrup

If you haven’t already picked them, the trees are still bursting with apples. Now is the time to harvest the last of the bunch and start preserving. A cool way to preserve the apple taste is by making nice apple syrup. It is delicious on pancakes or desserts during the darker autumn months. We use it especially for Dutch pancakes, which we enjoy quite frequently. Dutch pancakes with bacon, cheese and ginger or with apples are our favorites. In Holland the pancakes are enjoyed with a dark “sugar syrup”, but at our place we also enjoy them with homemade apple syrup, which is wonderfully fresh and sweet. It takes no time to make and the syrup has the most beautiful color and tastes heavenly:

Apple syrup:
1 kg apples
5 dl of water
100 g sugar per ½ l juice

Cut the apples into quarters and remove the core and the flower. Pour the apples and the water into a pan and cook them tender in about 30 minutes. Pour the mixture into a sieve lined with a cloth and let it drip out for a couple of hours. Measure the juice and pour it into a pan with the sugar. Cook it until it has a syrupy consistency – this takes about 30-45 minutes – and foam if necessary. When a drop drips slowly from the spoon, the syrup is finished. Pour the syrup on a sterilized bottle and keep it cool. Enjoy the syrup on your oatmeal in the morning or on pancakes, and remember the syrup is especially delicious on Dutch pancakes.

NB: If you boil the syrup too long it will become jelly instead – and that’s also delicious – but then you should pour it into a jar.


An Autumn Abundance Preserve

Multi yummy preserve

Autumn is here – time to pick the lovely berries, apples, flowers and plums and make cozy indoors preserves for the long winter months. When the harvest gets smaller and there is not much of one fruit, a little bit of everything can make a perfect preserve, as the berries and fruits most often taste really yummy together. We use them for a special morning preserve, which may vary from day to day depending on the harvest, as it tastes great on porridge. Yesterday the recipe was like this:

100 g mixed berries raspberries, green strawberry and blackberry
150 g of apples
250 g of plums
25   g of almonds
200 g of sugar
The juice from half a lemon
2 marigold heads (leaves)

Rinse the berries and remove the stems. Wash the apples, cut them into pieces and remove the core. Rinse the plums and rinse the marigold heads. Pour all berries, apples and plums in a pan together with sugar and lemon juice. Bring it to the boil on low heat and cook for about 5 minutes. Chop the almonds and then pour the petals and chopped almonds in the pan and cook for 5 more minutes. The preserved autumn yumminess should not be too firm; it should be a little runny. Pour the batter into hot, sterilized jars. Let them cool off. Store them in a refrigerator or in a dark and cool place.