Rocky Mountain Recipes 6/22/02

Plum Compote

1 c. sugar

1/2 c. water

9 red plums, halved and pitted

1 Tbsp. fresh lemon juice

In large saucepan, combine sugar and water; bring to boil.

Add plums, cover and simmer over low heat, turning plums once or twice, until they are tender, but still hold their shape. (About 10 minutes.) Stir in lemon juice and cool.

Serve warm or at room temperature.

Helen Druse – Lafayette, Colo.

Honey Pumpkin Butter

2 c. pumpkin puree

1/2 c. honey

1 t. grated lemon rind

1 Tbsp. lemon juice

1 t. ground cinnamon

1/4 t. nutmeg

1/4 t. ginger

1/8 t. cloves

1/4 t. salt – optional

Mix all ingredients thoroughly in a large saucepan. Simmer uncovered on low heat about 40 minutes, stirring frequently until thick.

When thick enough, ladle into jars and refrigerate.

Makes 1-1/2 cups.

Bridget Giltner • Pueblo, Colo.

Carrot Cucumber Relish

6 large cucumbers

6 medium carrots

2 medium onions

2 Tbsp. salt

1 cup vinegar

1 c. water

2 c. sugar

1-1/2 Tbsp. celery seed

1-1/2 Tbsp. mustard seed

Grind all vegetables, sprinkle with salt and let stand 2 hours. Drain.

Bring vinegar, water, and sugar to a boil. Add vegetables and spices; Simmer 20 – 30 minutes.

Seal while hot in sterilized jars. Hot water bath.

Makes 2-1/2 pints.

Hannah Heath • Gillette, Wyo.

Brown Sugar Syrup

2 Tbsp. Karo syrup

2.c. packed brown sugar

1 c. sugar

1-1/4 c. water

2 Tbsp. maple flavoring

Place first four ingredients in pan and bring to boil.

Boil uncovered for 8 minutes. Remove and add flavoring.

Keep refrigerated.

Makes 3 cups.

Terry Valdez • Henderson, Colo.

Fruit Salsa

2 c. cantaloupe, diced

2 peaches, diced

Red onion rings

1 t. finely chopped jalapeno pepper

Juice of 1 lime and 1 lemon

Dash of salt

Sprinkle of freshly ground pepper

1/2 c. fresh blackberries

1/2 c. fresh raspberries

Mix all ingredients EXCEPT berries together.

Then fold in berries (to keep them from bleeding) as the last step.

Serve alongside cooked meat.

Iola Egle • McCook, Neb.

Holiday Pears

1 c. fresh or thawed frozen cranberries

4 firm ripe pears (d’ Anjou or Bosc) about 2-1/2 pounds total

1/2 rinsed lemon, thinly sliced, ends discarded

1 c. sugar

2 Tbsp. cider vinegar

1/4 t. ground ginger

1/4 t. cinnamon

1/8 t. ground cloves

Sort cranberries and discard stems and any bruised fruit. Rinse and drain berries. Peel pears; cut in half and core. In 2-quart baking dish, combine cranberries, pears and lemon slices.

In 1-to-2-quart pan, over medium high heat, stir sugar, vinegar, ginger, cinnamon, cloves and 1/2 c. water until mixture boils and sugar is dissolved. Pour over fruit. Cover dish tightly with foil.

Bake in 350 oven until pears are tender when pierced — 45 minutes to an hour.

Serve warm or at room temperature.

Marlene Maurer •Lakewood, Colo.