Guelder Rose Sauce RecipeOrigin: Britain Period: Modern |
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The Guelder rose is a bitter British berry that's often described as the 'Poor Man's Cranberry' and this recipe substitutes Guelder Rose for cranberries in a classic suace to be served with Fowl. In its raw state, or if consumed in too large a quantity Guelder rose berries can cause diarhoea or nausea but when cooked and eaten in small quantities they are safe to eat. However, Guelder rose berries are very astringent and you need salt to counteract this bitterness. Ingredients:
240ml water Preparation
Guelder Rose Sauce Preparation:Method:First make a syrup by dissolving the honey in the water and port over gentle heat. Once all the honey has dissolved add the Guelder rose berries, spices orange, salt and lime. Turn up the heat and cook the mixture until the Guelder rose berries pop (about five minutes). Then reduce the heat to a rolling boil and continue to cook the mixture until it has thickened sufficiently. Allow to cool slightly and then spoon into sterile pre-heated jars. Place the lids on the jars then allow to cool. They should keep for about two months, but once opened store in the fridge and consume wihin a week. |
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