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So, if you've soaked your Damsons in Olcohol for a few months/years and want to recycle them, your choices normally fall between having them in a pie/crumble/over icecream, but with it being a bad harvest on the Damson-front this year, I had a very savoury idea last night.
Wouldn't it be cool to turn them into a yummy olcoholic chutney? Afterall, you get Jams and Marmalades with an alcoholic twist to them...
All credit goes to Sarah Raven and her gorgeous GARDEN COOKBOOK (ISBN 978-0-7475-8870-2) for this Damson Chutney Recipe. And now it's been 'Wellied'...
675g soft brown muscovado sugar
225g apples, peeled cored & chopped
900g damsons (redundant olcoholic ones!)
850ml cider vinegar
450g raisins
2 onions
1 tablsp. sea salt
2 garlic cloves, crushed
a few fresh or dried chillies
15g ground allspice
15g ground ginger
Warm the sugar in a very low oven for half an hour. Put the damsons, apples, vinegar and all other ingredients EXCEPT the sugar in a large pan, and simmer til soft. Remove from the heat, and destone the damsons if you can be bothered.
Now add the sugar, put back on the heat and stir constantly over low heat til sugar completely dissolved. Simmer til the volume is reduced to a thick mass (this takes ages and ages and ages says Wellie helpfully).
Spoon into warm sterilised jars, seal and store for a month before use.
Keeps for up to 2 years, and makes about 10 jars ish.
I'd be interested in feedback from anyone who eventually makes it.
X
Wouldn't it be cool to turn them into a yummy olcoholic chutney? Afterall, you get Jams and Marmalades with an alcoholic twist to them...
All credit goes to Sarah Raven and her gorgeous GARDEN COOKBOOK (ISBN 978-0-7475-8870-2) for this Damson Chutney Recipe. And now it's been 'Wellied'...
675g soft brown muscovado sugar
225g apples, peeled cored & chopped
900g damsons (redundant olcoholic ones!)
850ml cider vinegar
450g raisins
2 onions
1 tablsp. sea salt
2 garlic cloves, crushed
a few fresh or dried chillies
15g ground allspice
15g ground ginger
Warm the sugar in a very low oven for half an hour. Put the damsons, apples, vinegar and all other ingredients EXCEPT the sugar in a large pan, and simmer til soft. Remove from the heat, and destone the damsons if you can be bothered.
Now add the sugar, put back on the heat and stir constantly over low heat til sugar completely dissolved. Simmer til the volume is reduced to a thick mass (this takes ages and ages and ages says Wellie helpfully).
Spoon into warm sterilised jars, seal and store for a month before use.
Keeps for up to 2 years, and makes about 10 jars ish.
I'd be interested in feedback from anyone who eventually makes it.
X
