The 2010 Angelini Pergola Rosso ($17; click here to find it near you) has a soft lavender bouquet and tastes like an insane Jolly Rancher made from wild roses, cherries and strawberries. The wine should be served slightly chilled.
Biting into a fresh, crisp apple is the quintessential taste of autumn itself. But when you are faced with more apples than you can eat out of hand, try some of these tempting ways to put them by for later use. http://www.punkdomestics.com/content/eighteen-ways-preserve-apples
Whizz up your pumpkin innards and make Pumpkin Pie Jam. Laced with pumpkin pie spice and a touch of ginger, a taste of Autumn all year round! Great with cheese, use as an ingredient in your baking & make pumpkin pie, cupcakes, muffins or cookies.
Tarte Tatin isn't as American as apple pie, but it's a whole lot easier. With just four ingredients, it's all about the apples: the lovely taste and shape of the fruit are preserved by sugar and heat, with a buttery-salty crust underneath. (Photo: Morgan Ione Yeager)
A delightful apple chutney with the added kick of ginger. I make this every autumn when I harvest my apples from the garden - you can use windfall apples too. Chutney is such an interesting preserve as it combines sweet and savoury flavours, making it an ideal accompaniment for a range of dishes such as cold meats, salami, ham, pasties, pies and is essential in a traditional Ploughmans Lunch! I also add chutney to my curries, tagines and winter stews. The word chutney is derived from the…
Dehydrated Onion Flakes - It seems odd to preserve something that cellars so well to begin with. When I tasted the results, I realized I was wrong. Dehydrated onion flakes contain a small portion of the bite that their original flesh contained while keeping the essence of their sweetness. I can eat these like candy.