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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

New England Conserve

What a great topping for that slab of ham this Christmas....heck, anytime. The perfect hint of sour with all the glorious flavors that made New England the hub of comfort food during the winter and Holiday months.


For 4 Serving(s)


  • 6 ounces(1 cup) dried cranberries
  • 1/2 cup regular or golden raisins
  • 2 1/2 cups cranberry juice
  • 2 tart, firm apples
  • 1 tablespoon minced crystalized ginger*
  • Pinch each cinnamon, chile powder, allspice
  • 1/2 cup plum preserves
  • 2 tablespoons apple cider vinegar

New England Conserve Directions

  1. Place cranberries, raisins and juice in a medium saucepan and bring to a boil over medium heat. While frequently stirring, continue boiling until all but about a 1/4-cup liquid remains, about 8 minutes. In the meantime, peel, core and dice apples.
  2. After 8 minutes, add diced apples with ginger and all spices. Reduce heat to low and cook 6-8 minutes longer, while stirring a few times, or until apples are crisp tender without being mushy and mixture has thickened.(It will thicken beautifully as it cools)
  3. Remove from  heat and stir in preserves and vinegar until well combined. Transfer to a bowl, cover and refrigerate until completely cooled.
  4. * Use 1/2 teaspoon dried ginger if needed
  5. Makes about 2 cups