Fruit Jelly

Fruit jelly is a smooth, spreadable confection made primarily from fruit juice, sugar, and pectin. Its origins trace back to ancient culinary traditions, with evidence of its production in Middle Eastern and European cuisines. The flavor profile of fruit jelly is bright and fruity, reflecting the essence of the fruit used, whether it be strawberry, raspberry, or orange. Its texture is firm yet yielding, providing a pleasant chewiness when eaten. In cooking, fruit jelly is known for its ability to add a burst of fruity flavor and a glossy sheen to dishes. It can be melted down to act as a glaze for meats or used to layer desserts for a vibrant, fruity component.

Notes

When selecting fruit jelly, look for brands with minimal additives and a high fruit content for better flavor. Store unopened jars in a cool, dark pantry for up to a year. Once opened, refrigeration is necessary, and it can last for several months. For handling, fruit jelly can be warmed gently to ease spreading. It is generally suitable for vegetarians but always check for gelatin in some varieties, which would make it unsuitable for vegetarians or vegans.

Uses

Sandwich spread
Dessert layer
Meat glaze
Cake filling
Pastry topping
Tart base

Replacements

Fruit jam
Fruit preserves
Fruit butter
Fruit compote
Agar-agar based jelly

Fresh Horseradish Root

Fresh horseradish root is a pungent and spicy root vegetable belonging to the Brassicaceae family, which includes wasabi and mustard. Native to southeastern Europe and western Asia, it has become a staple in many European and American cuisines, particularly in condiments and sauces. Its flavor is intensely sharp and sinus-clearing, with a lingering heat that mellows into a slightly earthy and peppery taste when cooked. The texture is firm and crisp when raw, but it softens and loses its bite when cooked or grated. In cooking, fresh horseradish is most often grated and mixed with vinegar to halt enzymatic browning and preserve its fiery flavor. Its robust profile can enhance the taste of dishes but requires careful handling to avoid overpowering other ingredients.

Canned Beets

Canned beets are beets that have been cooked and preserved in a brine solution, typically within a metal can. Originating from the Mediterranean and Middle Eastern regions, beets have been cultivated for thousands of years and remain a staple in many cuisines. Canned beets boast an earthy sweetness with a hint of tang from the pickling liquid. Their texture is tender yet retains a slight firmness, offering a pleasant mouthfeel. In cooking, canned beets are convenient and versatile, as they require no pre-cooking; they can be served directly from the can or incorporated into dishes where their vibrant color and unique flavor profile shine. They are often used in salads, soups, or as a side dish, contributing both sweetness and a touch of acidity.

Recipes to try

Spinach Ricotta Potato Gratin

Creamy ricotta mingles with tender spinach and potatoes in this irresistibly cheesy gratin that'll warm your soul.

Smoky Chorizo and Roasted Pepper Orzo

Creamy orzo mingles with smoky chorizo and sweet roasted peppers for a comforting, vibrant dish that feels like a fiesta in every bite.