Wednesday, 17 August 2016

Summer fruits in a Mulled Rose

Another recipe using Rose.

Last year I had made up my mind to have a go at this particular recipe.  To me on first reading it was like bringing a bit of summer lightness into the depths of Winter; however I think you could make an autumn version but adding blueberries and blackberries and maybe some plum - sorry I am dreadful I always see so much potential in raw ingredients and in recipes.  This is prepared using the oven method of processing fruits.

You will need;

1kg mixture of strawberries, raspberries and redcurrants.

14 fl oz Rose wine

2 tablespoons of brandy or orange flavour liqueur

125g/ 4 1/2 oz of caster sugar or granulated sugar

1 cinnamon stick halved
12 whole cloves
25g/1 oz piece of root ginger very finely sliced

makes approximately 1.5kg/3lb 3oz

preparation time; 20 minutes
cooking time 30 minutes

preheat the oven to 150 degrees C/300 degrees F/gas mark 2.  hull the strawberries halving any large ones.  remove the redcurrants from their stalks.

Pack the fruits into 2 or 3 sterilised wide necked jars with a 1,5 itre/2 1/2 pint capacity.

Put the wine in a saucepan with the liqueur, sugar, spcices and heat very gently until the sugar has dissolved.  Heat until almost boiling. Pour over the fruits filling the jars right up to the necks.  tap the jars on the counter surface to remove any air bubbles/pockets you can achieve this with a skewer run down the insides of the jars.

position the lids and rubber seals if using but do not tighten the lids.  space the jars well apart in a newspaper lined roasting tin.  Cook for 20 minutes.  Remove from the oven and immediately seal the jars.  Label and store.

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