I basically used Susan Feniger's recipe, but I skimped on sugar, and I added some pineapple sage near the end, which, while tasty, looked a little funny.
The final product was slightly bitter, but really delicious. I have only enjoyed it on rye bread with butter, but I imagine it would be equally good on a savory entree, like braised tempeh cutlets.
1 comment:
Pineapple sage in lemon marmalade? That sounds so good! :)
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