Suniti Dhindsa started Sue’s Homemade Preserves out of her kitchen, whipping up jams, preserves and pickles with seasonal produce largely sourced from her own orchard, which she describes as “doted with wild rose ramblers, golden raspberry bushes and traditional Himalayan herbs and roots.” Want a piece of that? We suggest you grab a spoon.
Our taste test yielded peach preserve spiked with just the right amount of ginger, gratifyingly spicy Chettinad garlic pickle and apple cinnamon preserve that we ate straight out of the jar. If you’re looking for something a little more grown up, however, we also got Suniti to advise us on how best to team up her treats.
Don’t use the jar(gon)
Apple cinnamon preserve is best served as an accompaniment to pork chops, or any roast meat. You can also pair it with vanilla ice cream, a yogurt smoothie, or just with hot buttered toast.
Plum preserve, and orange and lemon marmalades make great marinades. Mix sweet preserves with herbs and spices and grill or bake the meat of choice. Apricot preserve mixed with cumin, coriander and cinnamon spread over a pork tenderloin and baked in an oven is my favorite.
Orange marmalade is good to glaze chicken, pork or duck before roasting. Brush onto the meat just before popping into the oven.
Sweet preserves are great as fillers in cakes.
Pear and ginger preserve goes well as an accompaniment to a cheese platter, especially strong cheeses such as Manchego and Brie. Also good as a flavour enhancer with cold meats.
Up next: Suniti tells us she's currently creating mulberry preserves- to be bottled and available in a few days. Yummy!
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