Taste the Wild Blog

September 11, 2017

Sea Buckthorn Sauce can be used on its own or as an ingredient for other recipes…the creamy Sea Buckthorn Posset below is delicious.

This unusual sauce has the flavour of lemon, passionfruit and peach all rolled in to one. It is sweet, sour and tart lending its self to creamy desserts or to rich savoury dishes.

Sea Buckthorn Sauce – makes approximately 180ml • 125g Sea Buckthorn berries • 1tsp maple syrup or sugar syrup • 120g sugar Put the berries in to a small pan with a teaspoonful of maple syrup or sugar syrup, cook gently for half an hour until the berries are very soft and pulpy. Press the … Continued

Sea Buckthorn Sauce can be used on its own or as an ingredient for other recipes…the creamy Sea Buckthorn Posset below is delicious.
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Damson, Blackberry and Elderberry Jam – makes approximately 3kg (6.5lb)

The perfect fruity jam – gives you vitamins A, B6, E, K, and lots of vitamin C as well as minerals and other nutrients.

This jam recipe uses the darkest, richest fruits of the  hedgerow, in France it has been known as ‘Humeur Noir’ I like to think of it as magical and black, like the mythical Witch of the Elder tree. • 1kg Damsons • 750g Blackberries • 400g Elderberries (stripped from the stalks) • 100ml water • … Continued

Damson, Blackberry and Elderberry Jam – makes approximately 3kg (6.5lb)
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September 8, 2017

Hawthorn and Mugwort Ketchup – A lovely wild ketchup that’s not too sweet

Hawthorn is such a common hedgerow tree and lots of them are covered with berries at the moment

Hawthorn and Mugwort Ketchup • 500g Hawthorn berries • 10g dried Mugwort leaves and flowers – chopped • 300ml white wine vinegar • 300ml water • 170g sugar • Salt and pepper Wash the Hawthorn berries and put into a pan with the Mugwort, vinegar and water. Simmer for 40 minutes until the colour comes … Continued

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