sarahloo
|
Blackberry recipes...My boyfriend and I have decided that next weekend will be Official Blackberrying Weekend! We're definitely going to make wine, and perhaps some kind of Blackberry liqueur. I still have jam from last year (!), so I'm trying to think of other ideas. I'm sure I've heard about sorbets, and flavoured vinegars etc.. anyone got any brilliant recipes?
|
Northern_Lad
|
Don't forget to freeze some for crumbles.
|
JB
|
Still very underripe here
|
Belinda
|
Definitely freeze some (open freeze on baking sheet then pop in a bag) because then in the winter you can create a Baked Blackberry Sponge which is a fantastic winter pudding. Just a basic sponge mix made in a small roasting tin or similar but with blackberries stirred in - yum. A favourite in our house.
|
lettucewoman
|
| Belinda wrote: | | Definitely freeze some (open freeze on baking sheet then pop in a bag) because then in the winter you can create a Baked Blackberry Sponge which is a fantastic winter pudding. Just a basic sponge mix made in a small roasting tin or similar but with blackberries stirred in - yum. A favourite in our house. |
...ours too...however I cheat and make it in a microwave...takes 6 minutes. I put a layer of blackberries in a dish, bit of sugar, then basic sponge mix on top and cook in microwave until the top is no longer shiny...YUM!!!!
|
gil
|
Blackberry whisky
|
lottie
|
Blackberry Chutney
3lb.blackberries
1.5lb.cooking apples
12oz onions
1pt.white vinegar
2tsps ground ginger
1tsp ground mace
1tsp dry mustard
1lb sugar
1tbsp salt
Wash and drain blackberries,peel core and chop apple and peel and chop onions. Put in pan with vinegar and spices,bring to boil and then simmer gently stirring occasionally til cooked,onion needs to be really soft.If you want chutney to be seedless sieve at this stage, then return to clean pan.Add sugar and salt, and stir til dissolved. Return to boil, then cook gently stirring occasionally til thick and pot into warm jars--makes4-4.5lb.
|
otatop
|
A component part of summer pudding?
I'm growing them at the bottom of the garden and freezing the odd early ones for memorable puddings later. When they really get going we'll eat them with cream, make them into sorbets, and perhaps blackberry shortcake.
Pick as many as you can - they freeze well and carry memories of summer when you eat or drink them later.
|
NannyP
|
I used my last load of frozen ones a few weeks back, and now have started freezing the next lot.
I will be making Blackberry Wine, as I made some a few years back, when we lived in Devon, and it was very, very good. Cannot remember the recipe, pretty sure I got the quantities wrong...so will be hoping to get it wrong again 
|
Calli
|
| JB wrote: | | Still very underripe here |
Rare around here too - inspite of regular inspections by the red-mouthed kids 
|
sarahloo
|
Thanks guys! : )
Unfortunately the weekend was cancelled due to rain... but we did go out on Friday night and collected enough to add to a brew of ale (from a kit). It frothed and bubbled like mad and leaked out all over my bf's bedroom floor!
I've been collecting the odd tubful when I get the chance and freezing them. Have managed to find some cool recipes, will let you know the outcomes : )
|
James
|
jam, jam & more jam. If you can find some wild raspberries they really improve the flavour of blackberry jam. And definitely add the juice of a lemon per large pan of jam (put the whole rind in also, and remove at the end of the boil)
Also try apple & blackberry leather. Its like fruit 'biltong'. Boil up a load of cooking apples, add sugar to taste. Whizz blackberries in a blender then pass through sieve to get rid of seeds & pith. Add thick gloopy juice to apple pulp (taste it...maybe add some lemon juice). Pore a few spoons full onto buttered greaseproof paper, spread out really thinly (like a pancake) & put into oven on the very lowest setting (defrost, if you've got that setting). Leave for a few hours with the oven door slightly ajar until the pulp turns into a firm, leathery sheet. Peel off the paper & roll up into a tube. Lovely.
|
AnnaD
|
The brambles here are still green! But I do look forward to making bramble crumble when they do appear.
|
ariana
|
Re: Blackberry recipes... | sarahloo wrote: | | I'm sure I've heard about sorbets, anyone got any brilliant recipes? |
For a very posh looking pudding serve several small scoops of blackberry sorbet and blackberry icecream (in a homemade brandy snap basket if you have the inclination) with a few big ripe blackberries. Just follow your usual ice cream/sorbet recipes and add thick blackberry puree. Our favourite is blackberry icecream with blackberry puree swirled into it. It tastes just like blackberries smell. Mmmmmmmmmm. Of course if freezes brilliantly so you can have a taste and smell of summer in the middle of winter so long as you sit right by the fire to eat it. 
|
dpack
|
3 or 6 lb will make table wine or port (1 gall )
|
