Elderberry cordial
This cordial is perfect as a mixer with water, sparkling water, in cocktails or as a fruity salad dressing.
Makes about 500 ml
Ingredients
500g elderberries
300ml water
300g sugar
60ml lemon juice
Method
Put the elderberries, water and sugar into a pan and bring to the boil, stirring to dissolve the sugar. Once boiling, turn down the heat and simmer for about 25 minutes until the berries have popped open and the liquid has reduced down to a syrup. Stir in the lemon juice.
Remove from the heat and strain through muslin. Pour into sterilised bottles and store in the fridge for up to 6 months.
Apple sauce
This is great to use with fatty meats such as pork and duck or in desserts. Try and get Bramley apples to make it. They're incredibly tart which works well flavour-wise and they break down to a beautiful thick puree.
Ingredients
5 Bramley apples
50g butter
75g demerara sugar
dash of water
lemon juice to taste
2 pinches cinnamon
Method
Peel, core and slice the apples.
Melt the butter in a pan over medium-low heat. Add the apples, sugar and water and cook gently until the apples are soft and pureed.
Stir in the cinnamon and lemon juice, then transfer to a sterilised jar. Allow to cool before serving.
Pumpkin & apple chutney
If you happen to be passing a farm store, pumpkins and apples are fully available. Make this delicious apple and pumpkin chutney to enjoy through the winter with curries, cold cuts and cheese.
Ingredients
4 tablespoons sunflower oil
2 onions, peeled and finely chopped
100g ginger, peeled and sliced into thin strips
1 red chilli, deseeded and finely chopped
15 cardamom pods, smashed open
2 cinnamon sticks
1 tablespoon black mustard seeds
2 teaspoons cumin seeds
5 cloves garlic, peeled and finely chopped
1 kg pumpkin, peeled and cut into small cubes
500g Bramley apples, peeled and cut into small cubes
1 teaspoon ground turmeric
500g light brown sugar
300ml cider vinegar
Method
Heat the oil in a large pan, then gently fry the onions until soft. Add the garlic, ginger, chilli, cardamom, cinnamon, mustard and cumin seeds and turmeric and fry together for 5 minutes.
Add the pumpkin and apples to the pan. Cook for 10-15 minutes until the ingredients are softened.
Stir in the sugar and let it melt around the vegetables. Simmer for 5 minutes.
Pour in the vinegar, season with 2 teaspoons salt and bring to a simmer. Cook, stirring regularly for about 30 minutes or until the apple has cooked down and the pumpkin pieces are tender. There should be a little syrupiness in the pan.
Spoon into sterilised jars and seal. They chutney can be eaten straight away or left to mature in a dark place. Store for up to six months.
green tomato chutney
A perfect way to preserve fresh green tomatoes. Serve with cheese or cold cuts.
Ingredients
1,5 kg green tomatoes, roughly chopped
600g light brown sugar
1 thumb-sized piece of fresh ginger, finely chopped
7 cloves garlic, peeled and finely chopped
1 teaspoon cayenne pepper
700ml malt or cider vinegar
salt, to taste
Method
Place all the ingredients into a large, heavy based can over medium heat and stir until the sugar dissolves. Bring to the boil and cook for about 50 minutes until the chutney has thickened.
Pour the hot chutney into sterilised jars and seal.
Grape Chutney
We brought the recipe for this delicious chutney back from our trip to South Africa last year. It makes the perfect accompaniment to a cheese board. In our quest not to waste anything, we often use up leftover grapes in this recipe.
Ingredients
5 Granny Smith apples
1 onion
100ml balsamic vinegar
150ml brandy
1,1 kg white or red grapes (preferably seedless)
175g brown sugar
1 teaspoon mixed spice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
salt, to taste
Method
Peel and core the apples and finely chop the onion. Pick the grapes from the stalks and wash under cold water.
Place the apples, onions, balsamic vinegar and brandy together in a heavy-based pan. Place over medium heat and simmer for 30 minutes. Stir in the remaining ingredients and cook until the fruits break down and the chutney has become thick and pulpy, about 1 1/2 to 2 hours.
Spoon into sterile jars, allow to cool and store in a dark cupboard or in the refrigerator.