Table of Contents

Contents
Conserves: Nordic Flavors of the New Heartland
The New Heartland Approach
The Tools!
The Techniques
The Good Stuff
Fruit
Apples
Applesauce with Grapefruit and Cardamom
Caramel Apple Butter with Lemongrass
Earl Grey Crabapple Jelly
Oven-dried Apples
Savory Apple Compote with Horseradish and Chili
Blackberries
Blackberry Bay Jam
Blackberry Preserves with Lime and Candied Ginger
Blackberry Syrup with Lime and Lemongrass
Blueberries
Fit for a Queen Jam
Savory Blueberry Jam with Rosemary, Black Pepper, and Lemon Verbena
Sweet Blueberry Vinegar
Cherries
Tart Cherry Jam with Vanilla, Almond, and Star Anise
Tart Cherry Syrup with Cardamom and Black Pepper
Sweet and Savory Pickled Tart Cherries
Tart Cherry Compote with Ginger, Fennel, and Bay Leaves
Citrus
Blood Orange Marmalade with Vanilla and Chili
Preserved Limes with Bay Leaves and Coriander
Classic Orange Marmalade
Orange Cherry Chutney
Sweet Brined Lemons
Candied Citrus Peel
Bonus! Citrus Syrup
Cranberries
Rustic Cranberry Strawberry Jam with Lime and Vanilla
Cranberry Ketchup
Pickled Cranberries
Currants
Black Currant Preserves with Rum
Black Currant Jam with Candied Ginger and Lemon Thyme
Lavender Scented White Currant Syrup
Sweet and Hot Red Currant Relish
Dried Fruit
Apricot Prune Jam
Boozy Fruits
Elderberries
Elderberry Apple Butter
Elderberry and Lemon Thyme Shrub
Gooseberries
Gooseberry Chutney
Gooseberry Jam with Lemon and Vanilla
Grapes
Spicy Grape BBQ Sauce
Pears
Lime Ginger Pear Shrub
Sweet and Savory Pickled Pears
Sweet and Spicy Pear Chutney
Plums
Chunky Plum Compote
Oven Roasted Plum Chutney
Plum Jam with Port Wine
Raspberries
Minty Raspberry Jam
Chipotle Raspberry Syrup
Simple Raspberry Sauce
Rhubarb
Vanilla Scented Oven Baked Rhubarb Compote
Mint and Chili Sweet Pickled Rhubarb
Roasted Rhubarb Ketchup
Strawberries
Oven Baked Strawberry Preserves with Ginger and Lemon Verbena
Hot and Tangy Strawberry Jam
Vegetables
Asparagus
Pickled Asparagus with Juniper and Fennel
Beans
Spicy Wax Beans with Tarragon
White Bean Dip with Oven Dried Tomatoes and Smoked Paprika
Beets
Pickled Golden Beets with Chili and Grapefruit
Roasted Beet and Tomato Relish
Broccoli and Cauliflower
Pickled Broccoli with Indian Spices
Spicy Pickled Vegetables
Cabbage
Crunchy Pickled Red Cabbage with Jalapeño
Simple Kraut with Apples and Coriander
Carrots
Carrot Lemon Marmalade with Ginger and Cardamom
Danish Pickled Carrots
Hot and Sweet Carrot Relish
Corn
Corn Salsa
Hot and Sweet Pickled Corn
Sweet Spicy Corn and Cabbage Relish
Cucumbers
Savory Cucumber Relish
Sweet Pickled Cucumber Slices
Eggplant
Eggplant Chutney with Cardamom and Pomegranate Molasses
Eggplant Dip with Poblano Peppers
Fennel
Fennel and Onion Confit
Pickled Fennel with Lemongrass
Garlic
Garlic Scape Pesto with Lemon and Thyme
Indian Spiced Garlic Chutney
Saffron Pickled Garlic
Mushrooms
Preserved Mushrooms
Mushroom Ketchup
Onions
Crispy Pickled Red Onions
Onion Pomegranate Marmalade
Parsnips
Parsnip and Grapefruit Relish
Parsnip Lime Marmalade with Chili and Coriander
Peppers – Hot and Sweet
Sweet Hot Pepper Pickles
Harissa Sauce
Roasted Red Pepper Dip
Pepper Packed Ketchup
Romesco Dip
Picante Pepper Chutney
Radishes
Fermented Radishes with Juniper and Coriander

About the Author

Beth Dooley is author and coauthor of several award-winning cookbooks, including Savoring the Seasons of the Northern Heartland (Minnesota, 2004), The Northern Heartland Kitchen (Minnesota, 2011), Minnesota’s Bounty (Minnesota, 2013), In Winter’s Kitchen, and The Birchwood Cafe Cookbook (Minnesota, 2015). She writes for the Minneapolis–St. Paul Star Tribune and appears regularly on KARE 11 TV and Minnesota Public Radio’s “Appetites.”

Mette Nielsen’s photographs have graced the pages of numerous books, newspapers, and magazines. A talented master gardener, she created the edible garden for the Birchwood Cafe in Minneapolis and collaborated on The Birchwood Cafe Cookbook and Minnesota’s Bounty.

Reviews

"Beth Dooley and Mette Nielsen break through the mystery of the pickle in these masterfully created recipes on preserving the Northern way. They explore produce from the cucumber to the gooseberry in imaginative but approachable and fun ways."—Paul Berglund, 2016 James Beard Foundation Best Chef: Midwest"Mette Nielsen and Beth Dooley have conjured one of those books you'll stain, stuff with Post-it notes, and save. Anyone can make a tomato taste good, but a parsnip, as in a very good sweet parsnip preserve? Now we're talking imagination. We may yearn for entire weekends of making old-time preserves, yet it's rarely possible. These two make this happen on work nights in time to slather your new condiment over that 'same-old' veggie burger with swell results. This one is a keeper."—Lynne Rossetto Kasper, Host, The Splendid Table® from American Public Media"This delightful book is full of promise—the promise of summer being everlasting, the promise of the beguiling sweet and savory flavors of herbs, fruit, vegetables and surprising spices and combinations gracing a winter table. I love its practical side, too, such as the use of dried fruit when it’s better than fresh—a situation I’m too familiar with. This is a lovely work."—Deborah Madison, author of Vegetable Literacy and The New Vegetarian Cooking for Everyone"Absolutely a home cook’s canning bible."—St. Cloud Times"There are 200 pages of recipes here to keep you occupied during harvest season and ensure that you’ll have a stocked pantry in the coldest, most barren months."—City Pages"In their cookbook Beth Dooley and Mette Nielsen show first-time cooks and experienced canners alike how to turn fresh produce at the peak of the season into brilliant condiments."—Viking Magazine