Over the last decade or two, honey has experienced a renaissance in popularity for its natural sweetness. Just walk down the cereal aisle of your grocer’s to see how honey has become “a part of this nutritious breakfast.”
The flavor and color of raw honey is highly influenced by the plants that provided nectar for the honey bees. Most honey sold in stores is from clover, providing a light colored and light flavored product. But there are about as many types of honey as there are pollen-providing plants. Click here to see a nice list of various types of honey and where they are found.
Although honey tastes wonderful in its own right, it can be flavored with spices to make a delightful addition to toast or muffins. Here’s a simple recipe for spiced honey. It only takes a few minutes to make but you’ll enjoy it for weeks to come.
Place spices in a saucepan and pour in the honey. Using a low setting, heat the honey until warm. Do not boil the honey. Experts say that high heat (i.e. bringing it to a boil) reduces the nutritive value of honey.
Pour the warm honey and spices into a large sterile jar. Cover tightly and store at room temperature for at least a week to fully season the honey. Then re-warm your honey, strain out the spices, and pour clear honey into gift jars. Use with hot tea or on biscuits.
Caution: Don't try to make this in the microwave. Honey can become "volcanic" when heated in a microwave for any length of time.
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If we had no winter, the spring would not be so pleasant; if we did not sometimes taste of adversity, prosperity would not be so welcome.Anne Bradstreet Meditations Divine and Moral… (next quote)