Recipes

Plum Marmalade

Plum Marmalade

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Ingredients

  • 3.3 lbs 1.5 kg Plums
  • 35 oz 1 kg Preserving sugar
  • 3 tbsp 40 g Vanilla sugar
  • 4 tsp 2 cl Slivovitz

Instructions

  • Wash, pit, and quarter the plums.
  • Place in a bowl with the preserving sugar and vanilla sugar and chill overnight.
  • Bring to a boil and let boil for 5 minutes in a pot.
  • Blend, sieve, and flavor with slivovitz.
  • Fill hot rinsed canning jars with the hot marmalade, close tightly, and put in a cool place.

Notes & Wine Advice

Pluums Aren’t Just Plums

This stone fruit, which originated in Asia Minor and which was brought to Europe by the Romans in 150 BCE, is as appetizing as it is good for digestion. It can be found in about 2,000 varieties, particularly around the Mediterranean and in Central Europe. The most important are the cherrysized, orange mirabelle plum, the commonly found Prunus domestica, the yellow-green, firm greengage, and the sweet, juicy damson. All four varieties are suited to sweet cooking, however the damson is the classic plum for sweet Austrian cooking.
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Course; Fruit / Sandwich toppings
Cuisine; Austria / European

Wild Berry Marmalade

Wild Berry Marmalade

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Ingredients

  • 2.5 lbs 1.2 kg Wild berries, according to taste, without stems
  • 35 oz 1 kg Preserving sugar
  • Zest of 1 orange
  • 2 tsp 1 cl lemon juice
  • 4 tsp 2 cl Grand Marnier

Instructions

  • Place the berries in a bowl with preserving sugar, orange zest, and lemon juice and let sit overnight in a cool place.
  • Bring to boil in a pot and let boil for 5 minutes.
  • Blend the berries and flavor with Grand Marnier.
  • Fill hot rinsed canning jars with the hot marmalade, close tightly, and put in a cool place.
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Course; Fruit / Sandwich toppings
Cuisine; Austria / European

Redcurrant Marmalade

Redcurrant Marmalade

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Ingredients

  • 2.5 lbs 1.2 kg Redcurrants
  • 35 oz 1 kg Preserving sugar
  • Zest of 1 orange

Instructions

  • Remove the currants from the stems and place in a bowl with preserving sugar and orange zest.
  • Cover and let sit overnight in a cool place.
  • Boil in a pot for 5 minutes and mash the currants while boiling.
  • Sieve if you prefer.
  • Fill hot rinsed canning jars with the hot marmalade, close tightly, and put in a cool place.

Notes & Wine Advice

You can make gooseberry marmalade with the same recipe. In this case, replace the orange zest with lemon zest or a splash of white wine.

Sweet or Tart?

The refreshingly sour redcurrant is well suited to cakes, marmalade, gelatin, and tortes. Blackcurrants, with their distinctive sharp, sweet taste are more for marmalade and gelatin than baked goods. On the other hand, the less common (and milder) white currant is perfect for eating.
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Course; Fruit / Sandwich toppings
Cuisine; Austria / European

Apricot Marmalade

Apricot Marmalade

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Ingredients

  • 2.5 lbs 1.2 kg Apricots, fully ripe
  • 35 oz 1 kg Preserving sugar
  • 4 tsp 2 cl Lemon juice
  • 4 tsp 2 cl Apricot Eau de Vie

Instructions

  • Pit and quarter the apricots.
  • Boil with the lemon juice and preserving sugar in a shallow pot.
  • While boiling, blend or mash the apricots and then let boil for 5 minutes.
  • Sieve and flavor with the apricot Eau de Vie.
  • Fill hot rinsed canning jars with the hot marmalade, close tightly, and put in a cool place.
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Course; Fruit / Sandwich toppings
Cuisine; Austria / European

Strawberry Marmalade

Strawberry Marmalade

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Ingredients

  • 35 oz 1 kg Strawberries, without stems
  • 35 oz 1 kg Preserving sugar
  • Zest of 1 lemon
  • 4 tsp 2 cl Orange juice

Instructions

  • Wash the strawberries and place in a pot with preserving sugar, lemon zest, and orange juice.
  • Cover and let sit overnight in a cool place.
  • Bring to a boil, stirring constantly, and let boil for 5–7 minutes.
  • Remove from heat and pass through a fine sieve.
  • Fill hot rinsed canning jars with the hot marmalade, close tightly, and put in a cool place.
  • Ingredients

Notes & Wine Advice

If you are fond of the typical seedy texture of berry marmalades, you can skip sieving.

Pretty Girls in the Garden

The strawberry is, botanically speaking, a “false fruit,” but it tastes all the more fruity for it. It has a purifying effect on the blood, is anti-inflammatory, and helps digestion. A total of about four hundred varieties of garden strawberries (Fragaria ananassa) of the Rosaceae family are known. Among them is a typical Austrian variation known by the name of “Schöne Wienerin” or “pretty Viennese girl.” In upscale patisseries, highly fragrant little wild strawberries enjoy a particular popularity.
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Course; Fruit / Sandwich toppings
Cuisine; Austria / European

Blackberry Marmalade

Blackberry Marmalade

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Ingredients

  • 35 oz 1 kg Blackberries
  • 35 oz 1 kg Preserving sugar
  • Zest of 1 orange
  • 4 tsp 2 cl lemon juice

Instructions

  • Wash the blackberries.
  • Place in a pot with preserving sugar, orange zest, and lemon juice.
  • Cover and let sit overnight in a cool place.
  • Then bring to a boil, stirring constantly, and let boil briskly for 5–7 minutes.
  • Remove from heat and pass through a fine sieve.
  • Fill hot rinsed canning jars with the hot marmalade, close tightly, and put in a cool place

Notes & Wine Advice

Blackberries against Sugar

The fruit of the blackberry bush (Rubus fruticosus), which belongs to the rose family, can be found in both wild and cultivated variations. There are styptic, anti-inflammatory, and antidiabetic properties attributed to the blackberry. One of the youngest varieties is the thornlessly cultivated “Thornfree.” The Choctaw, Navajo, and Loch Ness varieties are also particularly delicious
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Course; Fruit / Sandwich toppings
Cuisine; Austria / European

Kumquats With Star Anise

Kumquats With Star Anise

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Ingredients

  • 16 oz 4–50 g Kumquats
  • 1 cup less 2 tbsp 200 g Granulated sugar
  • ¾ cup 200 ml Water
  • ¾ cup 200 ml Orange juice
  • 2 tsp 1 cl Grenadine
  • Juice of one ½ lemon
  • 4 Star anise fruits
  • ¼ cup 6 cl Grand Marnier
  • 4 tsp 2 cl Jamaica rum
  • 2 tbsp 20 g Cornstarch

Instructions

  • Quickly blanch the kumquats (drop into boiling water) and then shock in ice water.
  • Remove, halve, and pit.
  • Boil the sugar and water for 5 minutes, pour in the orange juice, and boil for a few more minutes.
  • Add lemon juice, grenadine, star anise, and kumquats.
  • Mix the Grand Marnier and Jamaica rum with cornstarch, stir into the ragout, and let boil briefly one more time.

Notes & Wine Advice

The kumquat, which originates in East Asia, is mostly used in the modern patisserie as seasoning and decoration due to its distinctive, delicate bitterness. Kumquats taste best warm, perhaps as a delicious addition to an airy chocolate soufflé.
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Course; Dessert
Cuisine; Austria / European

Cardamom Berries

Cardamom Berries

as an addition to various desserts, such as cream schmarren or chocolate soufflé
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Ingredients

  • ½ cup 125 ml Red wine
  • ½ cup 250 ml Redcurrant juice
  • 3 tbsp Honey
  • 1 tbsp Vanilla pudding mix
  • 4 tsp 20 g Vanilla sugar
  • ⅓ cup 80 g Granulated sugar
  • 14 oz 400 g Mixed berries (redcurrants, blackberries, raspberries, wild strawberries, or blueberries)
  • 1 tbsp ½ kl Cardamom
  • Pinch of ground ginger
  • 1 tbsp Water

Instructions

  • Boil the red wine with redcurrant juice, honey, granulated sugar, and vanilla sugar, and reduce to half.
  • Stir the vanilla pudding mix with 1tbsp water and thicken the mixture with it.
  • Remove from heat and stir in the berries, cardamom, and ginger.
  • Fill a hot rinsed canning jar, close tightly, and put in a cool place.
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Course; Fruit
Cuisine; Austria / European

Preserved Raisins

Preserved Raisins

Use: as an addition to various warm sweet dishes like kaiserschmarren, but also an ingredient for apple strudel
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Ingredients

  • 35 oz 1 kg Raisins
  • 2 cups 450 g Granulated sugar
  • ⅓ cup 80 g Vanilla sugar
  • 4¼ cups 1l White wine
  • 2 Cinnamon sticks
  • Zest of one ½ lemon
  • Zest of one ½ orange
  • ¼ cup 6 cl Port wine
  • ¼ cup 6 cl Rum

Instructions

  • Mix together all the ingredients except the rum and let sit for 24 hours in the refrigerator.
  • Then bring to a boil once and fill hot rinsed canning jars.
  • Heat the rum, light it, and pour over the raisins.
  • Close the jars well.

Notes & Wine Advice

Raisins, Zante Currants, Sultanas

When top confectioners can pick out their raisins, they mostly choose dried wine grapes. They are big, reddish raisins with pits and a thick peel, different in appearance and taste from sultanas and Zante currants.
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Course; Dessert
Cuisine; Austria / European

Preserved Peaches

Preserved Peaches

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Ingredients

  • 35 oz 1 kg Peaches
  • 4 cups 900 g Sugar
  • ¾ cup 200 ml White wine
  • ¾ cup 200 ml Water
  • 2 Cinnamon sticks
  • 5 Cloves
  • 10.5 oz 300 g Glucose syrup (can be substituted with simply syrup, see p. 40)
  • 2 cups 450 ml Whisky (Bourbon)

Instructions

  • Slowly bring the sugar, wine, water, cinnamon, and cloves to a boil.
  • Half and pit the peaches.
  • Blanch the peaches in the slowly boiling mixture and peel off the skin.
  • Let the liquid boil a bit longer, then pass through a sieve and add the sugar syrup and whisky.
  • Put the peaches in hot rinsed canning jars, pour the mixture over them, and place 1 clove and 1 cinnamon stick in each jar.
  • Close the jars tightly.

Notes & Wine Advice

Not just for Melba

The Romans called the juicy peach a Persian apple. Many natural healers still rely on its diuretic and expectorant effects. Master patissiers also swear and swore on it, above all the great Auguste Escoffier, who invented the presumably most famous peach dish: the “Peach Melba,” created for the coloratura soprano Nellie Melba.
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Course; Dessert
Cuisine; Austria / European