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Wednesday, 7 December 2011

Bloodberry Sauce

I froze a couple of pounds of elderberries so that I could make a sauce suitable for use with the christmas turkey this year as I'm getting fed up with cranberry, and elderberry has a great rich flavour which complements turkey meat very well


Berries defrosted and in the maslin, just to add a little sugar and some lemon juice then strain to form a nice jelly suitable for most game..so why have I titled this bloodberry???


Well, when I was growing up along the Co Down coast and foraging with my grandfather he would always call these bloodberries and only when I brought them home to my grandmother and she showed me how to make jam with them did I realise why this was so, clearly once it's ready to set it looks just like blood, as a matterof fact I often find myself calling them bloodberries and have to remind myself that thats just a little colloquialism I share with my family


But it brings back great memories for me..



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