In a preserving kettle simmer 4 cups water, 2 cups sugar, the juice of 2 lemons, and 1 tablespoon crushed ginger-root tied in a cheesecloth bag. Add as many husked alkekengi, each one pierced by a needle, as the syrup will cover and cook them over low heat until it is transparent. Remove the gingerroot, pack the preserve in hot sterilized jars, and seal them.
This exclusive recipe is pulled directly from Gourmet's archive. It has not been re-tested by our food editors since it was published in the magazine, but it's a pretty good indication of the kinds of things we once cooked—and ate—with great pleasure.
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