Sauces

Bilberry Shrub

huckleberry-heart-by-john-ashley

Shrubs are like syrups made with a healthy dose of vinegar. Most often flavored with fruit, shrubs are the grown-up answer to syrups. Shrub can be used in many of the same places as syrup, such as in fizzy water and cocktails, or to dress fruit salads, but the vinegar used to make shrub gives it a perfect punch of sour meets sweet.

There are some shrubs that I prefer to make with fruit that has never been cooked, only macerated with sugar. However, I think it is easier to maximize the flavor and amount of juice in bilberries by making a cooked syrup.

Preparation time: 2 hours

Ingredients:

  • 1 part fruit (all parts by volume, not weight)
  • 3 parts sugar
  • 1 part water
  • Rice vinegar or other light clear vinegar, equal in measure to the amount of bilberry syrup

Directions:

1. In a pot, lightly crush the bilberries together with the sugar, and let them sit for an hour.

2. Add the water, and bring the bilberries to a boil. Being such small berries, this is all they need to cook. Remove the pan from the heat, and let the bilberries cool to room temperature.

3. Strain out the solids from the bilberry syrup, and be certain to save them to put atop ice cream or your morning toast.

4. Measure the syrup, and combine it with an equal amount of rice vinegar. Stir gently to combine. Pour the shrub into mason jars, and store them in a very cold pantry or refrigerator for at least six months before serving. Once aged, the sharp edges of the vinegar will soften and become the perfect balance for the fruit.

Found at: Zester Daily

Wild Bilberry Sauce

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Bilberry, or Vaccinium myrtillus, is a true treasure of the Great Pacific Northwest. With An ORAC score of 111, these berries rank among some of the most antioxidant rich foods in the world. This means that per cup consumed they pack a much healthier punch than most all other foods and have excellent anti-aging, anti-cancer and pro immune system properties to help both fight off and prevent a plethora of health issues and diseases.

Bilberry Sauce

This simple Bilberry Sauce makes a delicious topping for ice cream or cakes. Enjoy!

Ingredients:

  • 2 cups bilberries (frozen or thawed)
  • 1/2 cup sugar
  • 2/3 cup water
  • 1 tablespoons cornstarch
  • 1/2 teaspoon lemon juice

Directions:

In a medium saucepan combine ingredients and stir until smooth. Bring to a boil, stirring constantly and cook for 5 minutes at a gentle simmer. Serve hot or cold.

Directions:
In a medium saucepan combine ingredients and stir until smooth. Bring to a boil, stirring constantly and cook for 5 minutes at a gentle simmer. Serve hot or cold.

Adapted from a recipe on NW Wild Foods

Green Coriander Chutney

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Ingredients:

  • 200 gms fresh Green Coriander
  • 5 Garlic cloves
  • 2 tablespoon Lemon Juice
  • 2-3 Green Chilies
  • Salt to taste
  • A drop of Mustard/Olive oil to dress up.
  • Optional – 2 tablespoon of grated unripe mango or a small tomato to add the tang..

Add all ingredients except Lemon juice in a Mixer Grinder. Make a thick past adding water just enough to make the paste. Pour this chutney in a glass bowl and add the lemon juice and a drop of Mustard or olive oil, mix well and serve with Pudina Parantha (Mint Flavored Indian Bread) and Chicken Korma(Chicken in thick Indian Style Gravy).

Dos and Don’ts:

DOS:
You may add a dash of ginger if you like,
Some people also like to add Aamchur powder for the tang..

DON’TS:
Be cautious while adding chilies, quantity must be adjusted to your taste and depending on how hot the chilies are.
Add water just a little at a time, too much of it in one go might spoil the consistency of the paste.

From: Foodpunch.com

Elderberry Ketchup

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Here is a very old recipe for Elderberry Ketchup. When making this recipe, be sure that you are using the berries from the European Elder, Sambucus nigra, as berries from other varieties may cause nausea and vomiting.

Elderberry Ketchup

  • 1 pint Elderberries,
  • 1 oz Shallots
  • 1 blade Mace
  • 1/2 oz Peppercorns
  • 1 1/2 oz whole Ginger
  • 1 pint Vinegar

Pick the berries (which must be ripe) from the stalks, weigh and wash them. Put them into an unglazed crock or jar, pour over the boiling vinegar and leave all night in a cool oven. Next day, strain the liquor from the berries through a cloth tied on to the legs of an inverted chair and put it into a pan, with the peeled and minced shallots, the ginger peeled and cut up small, the mace and peppercorns. Boil for 10 minutes, then put into bottles, dividing the spices among the bottles. Cork well.

From: A Modern Herbal

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