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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!

Figgy Pudding Preserves

Although this recipe contains no figs, I substituted raisins. Many recipes call for this substitution in Figgy Pudding and if you want to stay true to the classic, use 1/2 pound fresh figs, trimming off both ends first before adding to food processor. Add, also, 1 tablespoon lemon juice. If using dried figs, boil 6 ounces in apple juice for 10 mintues, over medium heat, until starting to soften and plump. Remove from heat and let sit in hot juice for 1 hour. Add this to the food processor with candied ginger, cinnamon and nutmeg. Continue with recipe.


For 4 Batch(es)


  • 2 cup(s) apple juice
  • 2 cup(s) raisins
  • 2 ounce(s) candied(or crystallized) ginger
  • 1/2 teaspoon(s) cinnamon
  • 1/2 teaspoon(s) nutmeg
  • 2 (3-ounce)pouches liquid pectin

Figgy Pudding Preserves Directions

  1. In a food processor or blender, pulse first 5 ingredients until ginger and raisins are pulp-like in size, about 1 minute. Remove to a large saucepan and bring to a boil over high heat.
  2. Stir in the pectin and cook for 1 minute longer, stirring constantly. Remove from heat and carefully ladle the jelly into four half-pint jars, leaving a half-inch space on top. Seal with lid and refrigerate until set, about 6 hours or longer.