Strawberry Compote

Jansal Valley Strawberry Compote

Compotes are very similar to jams and marmalade but the cooked fruit tends to be left whole -- they can also be served both warm and chilled. Adding dried fruit is this recipes secret ingredient and it will change the way you make jams, marmalade and compotes in the future. While the fresh fruit cooks down, the dried fruit plumps up - giving a rustic finish, extra depth of flavor and added sweetness! 

Strawberry Compote


1 Pint Strawberries / stemmed and diced

1 C Jansal Valley Dried Strawberries / roughly chopped

1 C Granulated Sugar

2 tsp Lemon Juice

Optional: ½ Vanilla Bean / scraped for the seeds



Place a small plate in the freezer and save for later (see tips below!).

Combine all ingredients in a small, heavy sauce pan.

Cover with plastic wrap and let the mixture rest at room temperature for one hour (no longer, or you will have too much liquid). 

Place the pan over high heat and bring the mixture to a rapid boil, stirring regularly so that nothing sticks on the bottom and the mixture cooks evenly.Cook for 12–15 minutes, or until done (see tip!).

Once done, allow to cool, transfer to glass jars, and store in the refrigerator for up to two weeks.



 ...for testing doneness

Put a spoonful of compote on the cold plate. If when you tip the plate, the compote runs very slowly—it’s done!

Run a spoon slowly through the
mixture in the pan, if the compote doesn’t immediately rush in to fill the space—it’s done!

...for getting the most our of your vanilla bean

Vanilla beans are expensive so make sure to get the most out of them! We like to make infused sugars and here's how: infuse 1 cup of sugar with your leftover vanilla bean pod. Let it sit in a cool dry place for one week and you will then have vanilla flavored sugar!

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Italian Farro & Sweet Basil Chicken

Sid Wainer Chicken Sausage Soup

This comforting and healthy soup is a breeze to make with our fully cooked chicken sausage and prepared soup mix. Just a few steps and your kitchen will be smelling amazingly delicious.

The star of the dish, our chicken sausage with handpicked sweet basil, is packed with flavor but contains only 7% fat, so don't shy away from adding a little extra cheese on top.


Italian Farro & Sweet Basil Soup


1 C White Onion / diced

¼ C Olive Oil

½ C Carrots / diced

½ C Celery / diced

2 T Garlic / minced

1 pkg Jansal Valley® Chicken Sausage with Handpicked Sweet Basil / chopped

3 qt Vegetable Stock

1 pkg Jansal Valley® Italian Farro Soup Mix

1-28 oz can Diced Tomatoes / drained

¼ C Italian Curly Parsley / chopped

Salt & Pepper / to taste

Parmigiano-Reggiano / as garnish



In a large stockpot, over medium heat, sweat onions in olive oil until translucent and fragrant, about 5 minutes. Add carrots, celery, and garlic, and continue to sauté for another 5 minutes. Increase heat to medium-high and add vegetable stock and soup mix. bring the soup to a boil, then reduce to a low simmer. Add drained diced tomatoes. Simmer until farro is tender, about 45 minutes. Add chopped chicken sausage and simmer for 2-3 minutes, or until warm. Finish the soup with fresh curly parsley and season with salt & pepper. Serve hot with fresh grated Parmigiano-Reggiano and crusty bread.

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Whiskey Worcestershire Bloody Mary

Sid Wainer Bloody Mary

Bloody Marys are always one of our favorite beverages and we are always looking to add a new twist. This time we are using our Whiskey Worcestershire sauce, which is aged in retired whiskey barrels to give it a fuller flavor with smokey, oaky notes.


Whiskey Worcestershire Bloody Mary



4 C Unsalted Tomato Juice

1 C Vodka

1 T Jansal Valley® Whiskey Worcestershire Sauce

2 T Prepared Horseradish

1 t Cracked Black Pepper

Jansal Valley® Heirloom Tomato Salt / as garnish

Jansal Valley® Pickled Garden Vegetables / as garnish



In a large pitcher, stir together tomato juice, vodka, Worcestershire, prepared horseradish, and black pepper. Dampen the rim of four glasses with Worcestershire sauce and roll in the heirloom tomato salt. Add ice to glasses and evenly distribute the Bloody Mary. Garnish each glass with a skewer of pickled garden vegetables, or garnish of choice. Enjoy responsibly. 

Sid Wainer Bloody Mary