This recipe has been adapted from Constance Spry's and Stephanie Alexander's recipes.
Serve cold with either hot or cold meat (ham, mutton, venison etc).
- Zest of 2 oranges; juice of 4 oranges
- Zest of 2 lemons; juice of 4 lemons
- 1kg of either red currants, cranberries or kentish cherries
- 100 g whole seed brown mustard
- 10 g finely chopped fresh ginger
- 750 ml red wine
- 10 g pectin
- 350 g castor sugar
- 250 ml muscat
- Half a teaspoon of white pepper
Method:
Pare rind thinly, cutting into fine shreds. Blanch with boiling water. Strain, discard water and repeat.
To saucepan add the red wine, bringing to the boil and then reduce for 10 minutes.
Add orange and lemon juice, fresh ginger, mustard seed, pepper and orange and lemon rind.
Bring to boil, then add cranberries (or whichever you choose) boiling again to soften the fruit.
Mix 100 gm sugar with the pectin, and add while stirring. Add the rest of the sugar and stir.
Add muscat and adjust seasoning.
Bottle and seal in sterilised jars. This batch will make 4 x 300 ml jars.
Note: As mentioned in the list of ingredients, this recipe can be made with stoned kentish cherries, or frozen or fresh red currants or cranberries. They are all very tart fruit and have much the same effect - with their own particular characteristics of course - but that is half the fun - never let unavailability of one ingredient get in the way of opting for something different!
Date 14.11.06
© Copyright 2006 Lynwood Preserves.