New York: one woman, one garden, twelve seasons.
I so wanted to comment on your sad post from last week, attempted, deleted. I am 59 and so understood what you were saying. I can write tonight because I purchased an Abraham Darby Rose on your recommendation and am enjoying the last bloom of the season on our kitchen windowsill. We all need to find gratitude and beauty in our world. Thank you for all you do for your readers. Lisa
Polish “chutney”/gaszcze Ingredients- 1 kg (2.2 lb.) of red currants - 10 tablespoons of sugar - 1 teaspoon lemon pepper - 1 tablespoon multi color blend peppercorns - 1/2 teaspoon coriander seeds crushed in a mortar - 3 grains allspice crushed in a mortar - 3 mini chilli crushed in a mortar (peperonchili)- 1 tablespoon red wine vinegar - Pinch of cinnamon1.Wash currants, put in a pot with a fairly thick bottom. Add sugar, vinegar and spices. Cook over low heat, uncovered, approx. 30 minutes, occasionally stirring, trying to keep the currants as whole as possible.