California's love affair with the pomegranate began long before there were antioxidants. There were pomegranates in California even before gold was discovered - Spanish missionaries planted them in ...

This is English jelly, the wibbly sort, not American jam/jelly. I was at a lunch recently where an apple jelly was part of the dessert and it was delicious, tart like a Granny Smith and with just the ...

Place the gingerbread cookies and the butter in a food processor and pulse until combined and a fine texture.Press the mixture into a lightly greased 8” x 12” pan with parchment paper. Refrigerate for ...

In late October, I drove up north to visit my daughter and her family in Santa Cruz. After lunching downtown one day, Dinah and I walked over to the Museum of Art and History. She led me to her ...

This jelly is quite tart, yet is develops a very complex flavour from the addition of a small amount of the sweet-sour pomegranate juice. It also gains further complexity through the infusion of ...

When I was growing up in Korea, my mother used to make red bean jelly using "hancheon," a product of the sea which is a form of gelatin. Here I use gelatin powder and refreshing pomegranate to obtain ...

Makes enough for 6 to 7 (8-oz.) jars. Combine pomegranate juice and lemon juice in a 6-quart pan. Add pectin, stir and place over high heat. Bring to a boil, stirring constantly to prevent scorching.