Last updated 1 year ago
Canning Ground Cherry Pie Filling
Made 9/26/16 (Sarah and Jimmy) - doubled recipe ingredients - used just sugar, husk cherries, and water (no clear jel and no lemon juice); brought everything to a boil for at least 5 minutes and then processed in canner for 10 minutes per cherries/berry preserving on Presto Presssure Canning website; forgot to put in lemon juice; not appetizing - waste of ground cherries - do not repeat; Canning Ground Cherry Pie Filling
Herb Crusted Fish with Cape Gooseberry Sauce
While i indulge in imported berries, I gorge on the Indian ones, mulberry and currently in season cape gooseberry aka Physalis aka raspbhari as it was called while I was growing up in Delhi. I have been eating cape gooseberry by the kilo, making jams and preserve out of it and then the other day I made a sauce with it and eat with it herb crusted fish and salad. It was a heavenly meal, N kept asking me for days to make it again but the problem I forgot what I had put in the sauce apart from c...