Maybe a little late for hedgerow sauce this year…

For some reason we haven’t collected any blackberries this year, except from the brambles growing wild along by our garden wall. I think it is maybe because we no longer eat desserts so no pies or puddings or crumbles – it isn’t for health or diet reasons, I’m not particularly sweet-toothed, and my husband doesn’t seem as pudding-oriented as he used to be. In the past we’ve gone out and picked other hedgerow fruit, hips, haws, elderberries, rowan berries, crab apples for chutney and pickle, and sloes for gin… this year we just haven’t.

I love making jams, jellies and chutneys, but again, we don’t really eat the, and i have a store cupboard left from previous years. However, I still get tempted by recipes, and if I had seen this from Ruth Drew in her little book earlier, I may have been tempted to go out foraging!

Hedgerow sauce

  •  1 pint of ripe elderberries
  • 1 pint rowan berries
  • 1 pint haws
  • 2 pints vinegar
  • 1 lb demerara sugar
  • 2 large onions chopped fine
  • spice bag of 2 oz peppercorns, ½oz cloves, ¼oz allspice
  • 4 oz salt
  1. dissolve sugar in the vinegar
  2. add all the other ingredients
  3. stir gently, bring to the boil
  4. turn down the heat and simmer for 3 hours
  5. rub through a sieve
  6. bottle when cold

Serve with roast meats or poultry

Doesn’t it sound delicious? it doesn’t say what type of vinegar, I guess Ruth would use malt, I might use cider i think!

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