Elderberry shrub / ketchup an odd recipe which can be made as a savoury vinegar ‘ketchup’ or a sweet ‘shrub’ cordial.
Elderberry Ketchup (or Shrub) (G. Watson)
Although this is called ketchup it is not like the sauce we know and love but a spicy vinegar. Remove the shallots and it is a lovely drink called shrub. Vinegar as a drink? Try it, it is really refreshing, the vinegar mellows with the sugar and sparkling water.
500ml cider vinegar
25g shallots (finely chopped or minced)
A blade of mace
A 1cm cube ginger
1 teaspoonful cloves
1 teaspoonful black peppercorns
Sugar – see method for quantities
Strip the berries from the stalks and rinse in water. Put them in a large jar with the vinegar and leave for 24 hours. Strain off the liquid without crushing the berries.
For shrub - Transfer the elderberry vinegar liquid to a pan DO NOT ADD SHALLOT . Add the spices and boil gently for 5 minutes. Add the sugar, for each 500ml of liquid use 500g sugar. Stir to dissolve the sugar, then pour through a sieve to remove the whole spices. When cold bottle and label.
For the ketchup - Transfer the elderberry vinegar liquid to a pan and add the shallots and spices and boil gently for 5 minutes. Add the sugar, for each 500ml of liquid use 200g sugar. Stir to dissolve the sugar, then pour through a sieve to remove the whole spices. When cold bottle and label.
To serve, mix with sparking water. Start with 1 part shrub to 6 parts sparkling water and adjust to taste. The syrup may also be mixed with still water or used in cocktails.
Try it – you will be pleasantly surprised
Need a way to cool off? Why not celebrate Daiquiri Day. This refreshing drink was invented in the early 1900’s in a small mining town of Daiquiri near Santiago, Cuba, an engineer named Jennings Stockton Cox created a simple drink called a Daiquiri. Cox came up with this concoction in an effort to cool down during the summer month, with a simple blend of lime juice, sugar and local Bacardi rum, over cracked ice. This he found to be the best way to boost the morale of mine workers during the hot months. Such was the success of Cox’s drink not only did he received a generous stipend from the company, he also received a monthly gallon of Bacardi to continue supplying the refreshing drink.
At last the sun is out here and the temperature is rising, let’s hope it stays that way for a while. With Wimbledon on the go, the best thing for heat is of course Barley Water. This recipe comes from Recipes from an Unknown Kitchen and originally I found it written in the back of a book called Natural Folk Recipes.
Just dilute and add lots of ice.
The Queen’s Recipe Barley Water
3 litres of boiling water
Honey to sweeten
Put the barley in a large saucepan, add the boiling water and simmer over a low heat with the lid on for one hour. Squeeze the fruit and keep the juice. Strain the water from barley into a bowl adding the rinds of one lemon and three oranges. Allow to stand until cold. Strain off the rinds, add the orange and lemon juice and the honey to taste. Stored in the fridge this will keep for about a week or two.
click here for the book
Lambswool is a traditional recipe for a hot drink for wassailing. It’s not really time for that but as the evenings are getting darker and colder hot alcoholic drink sometimes hits the spot. This is made with ale, apples, ginger and spices. the idea is that the apple looks like lambswool suspended in the ale or perhaps it’s because it is very warming.
I was sent this recipe by a lovely lady called Elaine that I met at the Weald and Downland Autumn Show. Rather than rewrite the whole recipe here is the link. – http://recipewise.co.uk/lambswool
enjoy – I know I did