Happy weekend, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. I’m in Oxford this week, so I thought we’d make a streamlined version of the very British blackberry bramble.
Happy weekend, everyone, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week we’re featuring a cocktail from Maggie Hoffman’s The One-Bottle Cocktail, a book that very much fits the aesthetic of this column.
Cranberry sauce may be a Thanksgiving staple, but that doesn’t mean it has to leave the spotlight on November 27th. Here’s how to make a cranberry sauce that doubles as a jam after you’re done.
Watermelon pickles have long been the go-to recipe for repurposing the stiff, white rinds, but if you’re looking to mix it up, watermelon rind jam is an even easier way to transform them into something delicious.
Now's the time to head to the local market and pick up some of the freshest, juiciest fruit you can find. Enjoy it while it lasts, but if you want to save some for the cold weather months, freezer jam can retain the taste and consistency with little effort and no cooking whatsoever.