Posted: 15/08/2017 at 18:15
Spiced Blackcurrant Jelly - on toast, croissants, goat's cheese or use in sauces for fatty meats
1 kilo blackcurrants
200ml cider vinegar
5cm stick cinnamon
12 cloves (I often substitute 3 or 4 whole star anise)
Wash the currants then add to a stainless steel pan with the spices and water. bring to a boil then simmer gently for one hour. Strain through a fine sieve or muslin overnight but do not press as this will cloud the juices.
Combine the juice and vinegar in a clean pan and then, for every 600ml of juice, add 450g white caster sugar. Bring gently to a boil, stirring to dissolve the sugar, then boil hard until a set is obtained - usual trick wit cold saucers and a bit of the jelly till it wrinkles.
Pour into sterilised jars and seal. Can be eaten as soon as it's cold and lasts for ages.
Blackcurrant vinegar - Same recipe works for raspberries and blueberries.
1 kilo of blackcurrants, washed
1.5 litres cider vinegar
white caster sugar
Soak the fruit in the vinegar in an earthenware or pyrex crock. Cover and leave to stand for 5 days, stirring occasionally. Strain thru a muslin cloth overnight.
For every 600ml of liquid, add between 225 and 450g of white sugar then bring to a boil in a stainless steel pan, stirring till the sugar is dissolved. Boil for 10 minutes then pour into sterilised bottlles and seal.
Mix with honey or sugar and hot water as an antidote to tickly coughs.
Use as a dressing for winter salads, with or without walnut, hazelnut or virgin olive oil.