I love to can. Yes…as in mason jars, pressure cookers, and hot water baths. Every weekend during the summer and fall, we venture to the local farmers market to gather nearly a bushel of fresh produce. The rest of the day is spent in the kitchen canning. Storing the items for the winter months.
This weekend I tried a new recipe based solely on its name and the memories it invoked. When we lived in Abu Dhabi, we often enjoyed various dried fruits and cheeses. This recipe, filled with apricots, dates, raisins, mustard seeds, ginger, and coriander is perfect paired with cheese and crackers or dolloped on next to a slice of lamb and couscous. Sweet and tart, with a subtle flavor profile.