Buttermilk Syrup

This divine syrup recipe was shared with me by by sister-in-law, Jennifer. 

1 cube butter

1 cup sugar

1 cup buttermilk

1 Tbsp. vanilla

1 Tbsp. corn syrup

1/2 tsp. baking soda

Bring first five ingredients to a boil. Remove from heat immediately and add Baking Soda. To avoid boil over I use a fairly deep, heavy pan. The baking soda will cause a lot of “puffing up.”  The contents of the pan will triple in size.

Zucchini Relish

Zucchini Relish

Grind/Grate  and set in large bowl.

10 cups zucchini

4 cups onion

5 T. salt

Cover with 5 lbs crushed ice and let stand overnight.

In the morning, drain and rinse in cold water.

Put in large pot and add:

2 ¼ cups vinegar

3 cups sugar

1 t. nutmeg

1 t. dry mustard

1 t. tumeric

1 t. cornstarch

1 green pepper, ground

1 red pepper, ground

2 t. celery seed

½ t. pepper

Cook 30 minutes at a slow boil.  Put in jars and seal. 20 minutes pints. 30 minutes quarts.

** I’ve had this recipe for many years and we love it! It’s the only way Chris will eat zucchini.

Hint of Jalapeño Cranberry Sauce

1 1/2 cups of water

2, 12oz bags of cranberries, rinsed

2 scant cups of sugar

10 large jalapeños, seeded and finely diced (about 2 cups)

Put all of the above into a heavy bottomed pot and bring to a boil.  Reduce to simmer for 15 minutes.  Cranberries will burst and mixture will thicken.

Ladle into sterilized half pint jars. Wipe rims clean. Use sterilized lids and rings to seal. Process in water bath for 10 minutes.  Makes about 6 half pints.

**If you are planning to eat it up within 2 weeks there is no need to process, just refrigerate. 

This is nice as a side sauce, great over cream cheese with crackers or veggies, and wonderful as a sandwich spread on turkey or ham sandwiches. Enjoy!

PS:  You can also make it without the jalapeños, but why?