Rowanberries

What other fruit do you bottle? Exchange recipe ideas here (No sloes or damsons here please)

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terroir
Posts: 16
Joined: 11 Sep 2006, 17:18
Location: Hove

Rowanberries

Post by terroir » 18 Sep 2006, 12:47

Des anybdy know any use of Rowanberries?
I tried them on Vodka with moderate succes.and in Rowanberry sauce
Thanks Leo
Hello I am Leo From Hove Belgium.
I m a chemist and hobby cook, give occasionally cookinglessons.
Fanatic liquor maker and taster.

Sloe White
Posts: 8
Joined: 17 Sep 2006, 01:34
Location: The Bunker, Home of Golf

Post by Sloe White » 19 Sep 2006, 01:23

I make Rowan Jelly each year. It's delicious with lamb, venison and game.

Apparently, Rowan berries are good for hemorrhoids :shock: not sure how you would apply them though.. could be tricky.

terroir
Posts: 16
Joined: 11 Sep 2006, 17:18
Location: Hove

rowan jelly

Post by terroir » 20 Sep 2006, 10:41

to sloe white

thanks for reply.
d
could you send your recipe?
Hello I am Leo From Hove Belgium.
I m a chemist and hobby cook, give occasionally cookinglessons.
Fanatic liquor maker and taster.

Sloe White
Posts: 8
Joined: 17 Sep 2006, 01:34
Location: The Bunker, Home of Golf

Post by Sloe White » 22 Sep 2006, 23:34

Hi Leo, of course - with pleasure. :)


Rowan & Crab Apple Jelly

Ingredients
1.1kg (2½lbs) Rowan Berries
1.4kg (3lbs) Crab Apples - or cooking apples
1.7ltrs (3 pints) Water
1.4kg (3lbs) Preserving Sugar - or granulated sugar

Makes between 1.6kg - 1.8kg (3½lbs - 4lbs)

Method
Remove Rowanberries from their stalks and wash well. Put them into a jelly pan or large heavy-based stainless steel or enamel saucepan.

Without peeling or coring, roughly chop the apples and add them to the pan.

Add the water, bring to the boil, then reduce the heat , cover and simmer for about 30-40mins until the fruit is very soft.

Meanwhile, prepare a jelly bag and stand, or place a nylon sieve over a deep bowl and line it with several layers of scalded muslin or a clean, scalded tea towel.

Pour the fruit and all the juice into the bag/sieve and leave to drain for 3-4 hrs, preferably overnight until it stops dripping. Do not be tempted to squeeze the juice out as this will produce a cloudy jelly.

Measure the juice and pour it into a clean saucepan. For every 570ml (1 pint) of juice, add 450g (1lb) of sugar, then stir over a low heat until every granule of sugar has fully dissolved.

Bring to a fast rolling boil and boil for 10-15mins, or until setting point is reached.

Remove from the heat, skim the scum from the surface, and quickly pour the jelly into clean, warm jam jars. Cover immediately and leave until cold without moving the jars so they can set firmly. Store in a cool, dark cupboard.

lauralush
Posts: 3
Joined: 01 Oct 2006, 10:12
Location: cheltenham

rowanberries

Post by lauralush » 03 Oct 2006, 12:53

Really desperate to find a boozy use for these...two trees in the garden and more berries than you can shake a stick at!! Any ideas?

terroir
Posts: 16
Joined: 11 Sep 2006, 17:18
Location: Hove

rowanberries

Post by terroir » 03 Oct 2006, 14:25

Put them on gin or vodka, first put them in the freezer for a day or so, squeez them;
with 1/2 kg berries 1 liter alcohol 40° and sugar to your taste.
let them macerate minimum
I now put them in 1/2 and 1/2 rose wine and vodka with 5 Spoons sugar per liter it stands now 3 months and it tasts good - 6/10

In Belarus I once drunk Rjabina w konjakje Rowan on cognac it tasts very good.
powodzenie,good luck Leo
Hello I am Leo From Hove Belgium.
I m a chemist and hobby cook, give occasionally cookinglessons.
Fanatic liquor maker and taster.

Languid Lil
Posts: 70
Joined: 02 Oct 2005, 21:16
Location: Queen of Welsh Resorts

Post by Languid Lil » 03 Oct 2006, 18:12

Hi Leo. Bent U Vlaamssprekend ou etes-vous Francophone?

terroir
Posts: 16
Joined: 11 Sep 2006, 17:18
Location: Hove

rowanberries

Post by terroir » 04 Oct 2006, 11:13

to Languid Lil

Ik ben Vlaamssprekend maar spreek ook Frans, D, Pls,En, enz
Spreek jij Nederlands of Frans?

groetjes Leo uit Hove België
Hello I am Leo From Hove Belgium.
I m a chemist and hobby cook, give occasionally cookinglessons.
Fanatic liquor maker and taster.

lauralush
Posts: 3
Joined: 01 Oct 2006, 10:12
Location: cheltenham

rowanberries

Post by lauralush » 05 Oct 2006, 15:44

Thank you for that Leo, I will try both the vodka and the cognac options! How long did you leave the vodka for?

terroir
Posts: 16
Joined: 11 Sep 2006, 17:18
Location: Hove

rowanberries

Post by terroir » 06 Oct 2006, 13:08

To Lauralush

On wodka or other spirit 40° you can try to drink after 6 weeks.
But the longer the better Try to leave them a year or so.
not longer on berries Later let the filtrate rest another 6 months and decant the clear liquid. Adapt eventually the taste, with sugar, glucose, honey, triple sec, mandarin Napoleon, ... etc.
I never had the same recipe or taste. But they drunk it all anyway.
Save the berries in a closed bottle. Later the berries are used to make rowanberry sauce.
I receveid once an old recipe from Riga Latvia which I will look up for you.
Have a good and sober weekend.
Leo/ Terroir

deadsloeandstop
Posts: 204
Joined: 17 Sep 2005, 12:48
Location: High Weald...
Contact:

Rowan Relish

Post by deadsloeandstop » 07 Oct 2006, 19:37

In this month's Waitrose Food Illustrated there is a recipe for Rowan Relish...

750g Rowan Berries
1 Onion, finely chopped
2 cloves of Garlic, roughly chopped
4 large cooking Apples, peeled, sliced and cored
2 tsp ground Ginger
175g Demerara sugar
3tbsp Malt Vinegar

Wash berries and remove an rotten ones...then...

Put onion & garlic in a medium-sized pan, then add the rowan berries and an equal quantity of cooking apples. Almost cover the contents with water, bring to the boil, then simmer gently for 30 mins until it starts to soften.

You should be left with about 1 litre of pulp. Add the ginger, viegar and sugar, and simmer for a further 20 mins until the relish starts to set. Test by pouring on the back of a chilled spoon - if it runs off, it isn't ready! Pour into dry, warm jars, seal and store in a cool, dark place.

Delicious served with cheese or game :D

Enjoy!

SloeRanger
Posts: 30
Joined: 20 Oct 2005, 11:10
Location: Maidstone, Kent

Post by SloeRanger » 03 Mar 2008, 00:13

Thought I'd add my experiences with rowanberries to this thread.

Id finally found some growing that were not in someone's garden around where I live and made a relish. (after waiting patiently for them to ripen)

Id never tasted rowanberries so didnt know what to expect. I do an awful lot of experimenting, baking, jams, chutneys etc etc so thought id give it a go.

Tasted like a cross between vomit and earwax. Sorry for the description but that was about as accurate as I can think of, it really was that bad lol!

katebak
Posts: 22
Joined: 25 Dec 2007, 22:18

Post by katebak » 15 Mar 2008, 09:36

SloeRanger wrote:Thought I'd add my experiences with rowanberries to this thread.

Id finally found some growing that were not in someone's garden around where I live and made a relish. (after waiting patiently for them to ripen)

Id never tasted rowanberries so didnt know what to expect. I do an awful lot of experimenting, baking, jams, chutneys etc etc so thought id give it a go.

Tasted like a cross between vomit and earwax. Sorry for the description but that was about as accurate as I can think of, it really was that bad lol!
I had similar experience with rose hips... made rose hip wine and it was awful .... worst one I ever made!! :!:

terroir
Posts: 16
Joined: 11 Sep 2006, 17:18
Location: Hove

Rowanberries

Post by terroir » 07 Jul 2008, 11:06

[quote="SloeRanger"]Thought I'd add my experiences with rowanberries to this thread. etc

Did you freeze the RIPE berries at -20 for minimum a week.
otherwise they stay bitter.
I make liquor from them. and a sirop 'sore troat medicine'
After they stood 4 months on alcohol I make them into sauce or confiture with onion, and sometimes raspberries byproduct from my raspberry vinegar.
What did you do wrong?
Tel me how you processed
Hello I am Leo From Hove Belgium.
I m a chemist and hobby cook, give occasionally cookinglessons.
Fanatic liquor maker and taster.

SloeRanger
Posts: 30
Joined: 20 Oct 2005, 11:10
Location: Maidstone, Kent

Post by SloeRanger » 07 Jul 2008, 11:11

Hi Leo

I didnt freeze the berries - it didnt occur to me actually! I just followed the recipie as posted here and published by Waitrose; a large chain of supermarket here in the UK.

It was enough to put me off rowanberries for a very long time, if not for good!

On a brighter note, my recent elderflower cordial was a huge success - very popular and I should have made at least 3 times the amount, and the elderberry wine and gorse wine are coming along nicely :)

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