Ideas for using up preserves

Fishcake_Random

Hello Everyone,

As it now that special time of year to start munching through my small mountain of preserves I have been wondering if there is anything new and exciting I can try with any of them?
I have;

Pickled onions
Pickled gerkins
Bread and Butter Pickles (cucumber and onion)
Apple Chutney
Sweet pickle (sort of Branstons-esque)
Cherrys in Brandy
Various Jams
Bottled baby tomatoes

I am making up several gift sets of these but I will obviously have plenty left over. Pickles I only really use in sandwiches, the gerkins and onions as a side snack.
Cherrys go over ice cream the brandy gets drunk lol. Jams go into puddings, sarnies, porridge ect.

Any ideas?
x x x

Sambucus_Nigra

Isn't the point of preserves that they last, because they are....preserved?

Just use them as you would normally.....no rush is there?

stiltwalker

Your apple chutney would be fab on a pork chop then some cheese on the top and wacked under the grill for the last couple of minutes.

I put chutney or branstonish pickle in a thin layer underneath the cheese in cheese on toast - yum it makes it so much more special.

Fishcake_Random

I never thought of popping it in pork chops!!!! Fab idea thanks stiltwalker. I have also just seen a recipe for adding it to sausage meat in homemade pork pies and sausage rolls.
x x

Spendless

My MIL does a variant on potato salad using gherkins. Slice onion onion, chop up gherkins. Add cold to bowl. Cook baby new potatoes -slice if too big and then add warm cooked potatoes to bowl containing onion and gherkins- they idea being that the warmth of the spuds will slightly 'cook' the onion/gherkins. When cool add mayo.

janeawej

Somewhat like the pork chop idea but using sausages, when they are cooked split length ways part way down and fill the slit with chutney, then add some cheese and grill till bubbling! Lovely,

madnotstupid

Adding a couple of spoonfuls of chutney to a curry gives it a nice rich sweetness, and poppadums are wicked with a bit of sweet pickle