Recipe
4 pints hawthorn berries
3 lb / 1,350 grams sugar
1 lb / 450 grams sultanas
Citric acid
Campden tablet
Yeast energizer
Water up to 1 gallon
Wine yeast
Method
Boil the hawthorn berries and place in fermentation bucket. Add the sultanas and sugar and stir vigorously to dissolve the sugar. When cool add the citric acid, yeast energizer and wine yeast. Cover and leave for five days in a warm place, stirring daily. Strain and put into a demijohn and fit an airlock to seal the jar.
Store in a warm place and allow the fermentation to work. When fermentation has ceased, rack the wine into a clean jar and place in a cooler environment and leave. When the wine is clear and stable siphon into bottles.
Notes
Taken from http://www.wine-making-guides.com/hawthorn_berry_wine.html
Update
Not tried this yet but now's the best time (Early January) when the haws are fat and ripest.
Showing posts with label hawthorn. Show all posts
Showing posts with label hawthorn. Show all posts
Thursday, 19 January 2012
Friday, 30 September 2011
Hawthorn fruit bars
Recipe
Hawthorn Berries (Haws)
Method
Wash thoroughly and remove stalks then place berries in a large bowl.
Wash hands thoroughly as it all hands in time. Squeeze the berries with hands to turn into a conjealing mush of stone and flesh.
Now take a handful of the mush and squeeze so the stones are left in ones palm. Discard them and continue until all stones removed.
Place mush between two grease proof sheets and roll out until thin.
Place onto a baking tray and put in a warm dry place (i put mine on the overnight storage heater).
Leave for 2 to 3 days then remove baking paper and slice into bars.
Dry in the warm place until bars are hard.
Notes
Taken from a Ray Mears Episode. These are best made from late October to December when the fruit is ripe and fleshy.
Update
Tried to make this last week as fruit is ripening early this year but it seems not so with haw berries. Catching them early means the berries lack the ripeness, fleshy quality that time provides.
The result for me was that the stones where almost impossible to sieve out and it only left a rather sour mush behind that dried well but was less palatable.
Hawthorn Berries (Haws)
Method
Wash thoroughly and remove stalks then place berries in a large bowl.
Wash hands thoroughly as it all hands in time. Squeeze the berries with hands to turn into a conjealing mush of stone and flesh.
Now take a handful of the mush and squeeze so the stones are left in ones palm. Discard them and continue until all stones removed.
Place mush between two grease proof sheets and roll out until thin.
Place onto a baking tray and put in a warm dry place (i put mine on the overnight storage heater).
Leave for 2 to 3 days then remove baking paper and slice into bars.
Dry in the warm place until bars are hard.
Notes
Taken from a Ray Mears Episode. These are best made from late October to December when the fruit is ripe and fleshy.
Update
Tried to make this last week as fruit is ripening early this year but it seems not so with haw berries. Catching them early means the berries lack the ripeness, fleshy quality that time provides.
The result for me was that the stones where almost impossible to sieve out and it only left a rather sour mush behind that dried well but was less palatable.
Saturday, 6 August 2011
Hawthorn Chutney
Recipe
2 lbs ( 900gms) ( 8 cups) of haw berries
3/4 lb ( 350 gms) (11/2 cups) brown sugar
1 pint ( 1/2 litres) of cider vinegar
1 tsp ginger
1 tsp nutmeg
1 tsp of salt.
1/4 tsp spoon cloves
Plenty of fresh black pepper.
1/4 lb ( 115 gms) ( 1 cup) of dried fruit
Method
Remove any stalks and black ended berries
Wash berries and place in large saucepan.
Add vinegar and salt.
Bring to Boil and simmer for 1 hour.
Press pulp through sieve into another saucepan.
Add the remaining ingredients
Bring to the boil again stirring continuously.
Turn down heat slightly until mixture thickens.
Pour into jars and seal.
Notes
This is basically a compaction from http://earthlinksall.wordpress.com/2008/10/12/hawthorn-chutney-recipe/
I made this chutney late last year, giving it to my unsuspecting relatives at Christmas. They just rang me up saying they'd loved every drop of it and only just (August) finished it.
2 lbs ( 900gms) ( 8 cups) of haw berries
3/4 lb ( 350 gms) (11/2 cups) brown sugar
1 pint ( 1/2 litres) of cider vinegar
1 tsp ginger
1 tsp nutmeg
1 tsp of salt.
1/4 tsp spoon cloves
Plenty of fresh black pepper.
1/4 lb ( 115 gms) ( 1 cup) of dried fruit
Method
Remove any stalks and black ended berries
Wash berries and place in large saucepan.
Add vinegar and salt.
Bring to Boil and simmer for 1 hour.
Press pulp through sieve into another saucepan.
Add the remaining ingredients
Bring to the boil again stirring continuously.
Turn down heat slightly until mixture thickens.
Pour into jars and seal.
Notes
This is basically a compaction from http://earthlinksall.wordpress.com/2008/10/12/hawthorn-chutney-recipe/
I made this chutney late last year, giving it to my unsuspecting relatives at Christmas. They just rang me up saying they'd loved every drop of it and only just (August) finished it.
Subscribe to:
Posts (Atom)