Foraged food recipes from Rosemary Moon | Incredible Edible Todmorden | Blogs

Foraged food recipes from Rosemary Moon

Last update: 6.09.13 First posted: 6.09.13 by in

More wonderful moonbite treats.

Rosemary brings us recipes for fabulous foraged food

Elderberry refresher

Makes about 1 litre

The elderberries are plump and juicy this year. This cordial is a great winter drink cold with tonic or diluted with hot water. It’s also lovely added to meat juices in the pan for pheasant, venison and beef.

500g ripe plump elderberries
1 lemon
750ml water
¼tsp ground allspice
500g granulated sugar
25g tartaric acid

1 Snip away any thick stalks from the elderberries. Grate the zest from the lemons and squeeze the juice.
2 Cook the fruit with the lemon zest and juice in the water with the allspice. Bring to the boil then simmer, covered, for 30 minutes or until the berries have softened and started to burst.
3 Strain through a jelly bag or a muslin-lined sieve. Add the sugar and tartaric acid and boil until reduced to a slightly syrupy consistency. Pour into warm bottles, or cool completely and pour into a clean dry milk container. Seal and keep refrigerated. This should keep for about 2-3 months, or freeze for longer storage

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Bramble jelly

Makes about 3 × 500g jars

A favourite jam with children of all ages!

2kg blackberries
2 large lemons
500ml water
Granulated sugar

1 Pick over the blackberries and place them in a large pan, discard any bad ones. Grate the zest from the lemons and squeeze the juice. Add this to the pan with the measured water. Simmer for 40 minutes or so, until the fruit is very soft.
2 Set up a jelly bag on a stand and spoon the fruit into the bag. Leave it to drain – this will take several hours and I usually leave it for 4 hours or overnight. Chill a saucer in the fridge. Squeeze the bag to get the last juice out – the jelly is so dark that it will not matter if it goes a bit cloudy.
3 Thoroughly wash and rinse some jars in hot water and set them, upside down, on the wire shelves in a cool oven (gas mark 3, 160°C) to dry whilst completing the jelly.
4 Measure the extract into a preserving pan adding 450g sugar to every 500ml. Heat, stirring until the sugar has dissolved, the boil rapidly until a gel starts to form on a wooden spoon dipped into the pan. When a gel forms on the spoon drop a little onto the chilled saucer – if it sets in a few seconds and wrinkles when pushed with your fingertip, the jelly is ready.
5 Pour into the hot dry jars, cover and seal. Label when cool.

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