Delightful Autumn Cheese Dips: Fruity Jam & Relish Recipes
Written on
Embracing the Autumn Vibes
As autumn approaches, the air in Portugal is filled with a refreshing chill that hints at the season's arrival. The shift from the vibrant energy of summer to the serene beauty of fall is captivating, with leaves changing hues and the atmosphere infused with rejuvenation. For me, this season means leisurely walks in nature, heartwarming brunches, and cherished moments spent with friends and family.
Today, I invite you to embark on a culinary adventure by preparing two delicious, autumn-themed recipes simultaneously. These variations, crafted from the same foundational recipe, pair beautifully with a variety of cheeses and also make excellent toppings for crackers or accompaniments to meat platters featuring grilled chorizo or prosciutto. They are simple to prepare and don’t require much time, yielding two distinct yet complementary flavors.
The inspiration for this recipe arose from a bunch of grapes that needed to be utilized. After experiencing overly sweet jams in the past, a friend recommended adding chili for a delightful twist. Following the success of my previous recipe, "An Easy Apple Beetroot Jam & Anti-Aging Face Mask," we now unite these elements in two fruity, sweet, and spicy creations.
Base Recipe: Grapes Apple Beetroot Jam & Relish with Chili and Cinnamon
This foundational recipe will serve as the base for both the jam and relish. You can choose to cook either one or both variations according to your preference.
Preparation Time: 10 minutes Cooking Time: 15 minutes Servings: Approximately one medium-sized jar or two small jars
Ingredients: - 1 Granny Smith Apple - 2 medium-sized precooked Beetroots - About 2 handfuls of Red Grapes - Juice of 1/2 a Lemon - 2 Cinnamon Sticks - 2 small dried Piri-Piri Chilies - A pinch of Salt
Instructions: 1. Begin by peeling the apple, then remove the core and chop it into small cubes. 2. Dice the precooked beetroots and halve the red grapes. 3. Finely chop the chilies. 4. In a large pot or pan, combine the grapes, apple, and beetroot cubes. Add the lemon juice, a pinch of salt, chilies, and cinnamon sticks, then mix well. 5. Bring the mixture to a gentle boil over low heat, stirring frequently to prevent burning. If necessary, add a small amount of water to maintain moisture. 6. Cook for about 15 minutes until the fruits become soft. 7. Turn off the heat, cover the pot, and let the mixture rest for 30 to 60 minutes to enhance the flavors.
Now is the perfect opportunity for a relaxing tea or coffee break!
Creating the Jam and Relish
In this section, we will prepare a delightful sweet and spicy relish as well as a fruity jam with a little kick.
Preparation Time: 5 minutes Cooking Time: 10-15 minutes Servings: One small jar of each
Ingredients: - 50g (1/4 cup) to 75g (1/2 cup) of Brown or Granulated Sugar (for both variations) - For the Jam: Juice of 1/2 a Lemon - For the Relish: 1–2 small dried Piri-Piri Chilies - For the Jam: A splash of Orange juice (optional) - For the Relish: 3 tablespoons of Balsamic Vinegar - A pinch of Black Pepper (optional)
Instructions: 1. Remove the cinnamon sticks from the base mixture and stir. Divide the mixture, placing half into a separate pot. 2. For the Jam: Add the remaining lemon juice. 3. For the Relish: Add the balsamic vinegar and one more finely chopped chili. 4. Add the sugar to both pots and heat over low flame, stirring frequently for 10 to 15 minutes. 5. For the Jam: If the mixture becomes too dry, add a splash of orange juice or water. 6. After cooking, the consistency should become sticky like jam. Remove from heat and add a pinch of black pepper. 7. Blend the relish and jam with a hand blender for a smoother texture. 8. Pour the warm mixtures into sterilized jars and allow them to cool.
Voilà! You’ve crafted two delightful homemade toppings perfect for your cheese platters. The textures and flavors of the relish and jam are uniquely different yet equally delicious, making them versatile for crackers or meat options like grilled chorizo.
The Rich History of Grapes and Chilies
Historical accounts affirm what ancient physicians knew: both wine and grapes are essential components of a healthy diet. In many ancient cultures, wine was revered as a sacred beverage. It was believed to possess inspiring qualities, and people celebrated the new wine harvest on St. Martin's Day, hoping to ensure a bountiful yield for the following year. The flesh of red grapes is rich in essential vitamins and minerals, promoting better blood pressure, aiding digestion, and potentially slowing skin aging.
Chili, on the other hand, has a long-standing history in traditional medicine, known for its aphrodisiac properties. Throughout history, various cultures have utilized aphrodisiacs, and the first references to their use can be found in ancient texts. In recipes like the traditional Aztec drink "Xocolatl," chili is combined with cacao to create a warming beverage with invigorating effects.
Stay tuned for an upcoming recipe featuring a magical Xocolatl-Nut-Cake!
With love, Lina sown & uprooted
Note: As with all things, moderation is key. Consult a medical professional if you are on medication, have health concerns, or are pregnant before trying new herbal remedies.
Resources
- Christian Rätsch, Pflanzen der Liebe: Aphrodisiaka in Mythos und Geschichte. Mit Rezepten und praktischen Anleitungen
- Siegfried Hirsch, Die Kräuter in meinem Garten: 500 Heilpflanzen, 2000 Anwendungen, 1000 Rezepte, Botanik, Anbau, Magisches, Homöopathie, Hildegardmedizin, TCM, Volksheilkunde