Spiced Strawberries Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans.
• In a large bowl, combine flour, sugar, salt, cinnamon, nutmeg and baking soda. In a separate bowl, combine oil and eggs. Add strawberries (juice and all) to oil/egg mixture. Mix thoroughly. Make a well in the center of the dry ingredients and pour in the strawberry mixture. Mix until thoroughly combined. Pour batter into prepared pans.
• Bake in preheated oven for one hour, or until a toothpick inserted into the center of a loaf comes out clean. Cool slightly before removing from pans.

Steps:

• Puncture strawberries with fork tines and cut any large ones in half.
• Combine remaining ingredients together in a saucepan; bring to a boil, stirring until sugar and salt are dissolved.
• Remove from heat and let cool slightly; pour over prepared berries.
• Cover saucepan and let stand at a cool room temperature for at least six hours or overnight.
• Prepare canner, jars and lids.
• Re-heat berries, gently stirring occasionally until strawberries are heated through but still hold their shape.
• Gently spoon strawberries and hot pickling liquid into hot jars, leaving 1/2 inch head space.
• Remove air bubbles and adjust head space as necessary by adding hot pickling liquid.
• Wipe rim and place hot lid on jar; screw band down until fingertip-tight.
• Place jars in canner and return to a boil.
• Process for ten minutes.
• Turn off heat, remove canner lid and let jars stand in hot water for an additional five minutes.
• Transfer jars to a towel-lined surface or a cooling rack and let stand undisturbed until completely cool (about 24 hours).
• Check lids and refrigerate any jars that are not sealed.

Steps:

• Combine the honey with the chipotle chile powder and the lemon juice. Allow to sit at room temperature for 30 minutes. Spoon the honey into small ramekins and place each ramekin in the center of a large shallow wide-rimmed soup bowl. Arrange crushed ice around the ramekins. Place the strawberries on the ice and serve.

Steps:

• Soak the strawberries in red wine for 10 minutes, then transfer to a heavy saucepan. Bring to a boil over medium heat. As soon as it starts to boil, add the ginger, brown sugar, cinnamon stick, chile pepper, red pepper flakes, apple cider vinegar and salt. Boil over medium heat, stirring every 10 minutes, until the preserve thickens.
• Remove the chile pepper and cinnamon stick from the preserves. Ladle into clean 1/2 pint jars, wipe rims with a clean cloth or paper towel, and seal with new lids. Store in the refrigerator.

Steps:

• Place berries in large bowl.
• Combine juice, sugar, cinnamon stick and star anise in saucepan.
• Stir over medium heat till sugar dissolves.
• Bring to boil, reduce heat, simmer 10 minutes till reduced.
• Stir in Grand Marnier.
• Cool to room temp then pour over berries.
• Let sit at least 30 minutes to develop flavours.