|
Post by Caddi Fuller-Teabags on Jul 14, 2009 19:02:11 GMT
I have seven bushes of gooseberries all fruiting at once. There are delightful red ones, some blush ones, some almost yellow ones and some green ones. I picked a huge tray of red ones on Saturday - absolutely delicious they are and I made a gooseberry fool, which was stunning! So now what - you can't freeze fools can you? Not only that but fool is not exactly a slimming food and I still have six stones to lose.
I also have seven blackcurrant bushes fruiting too, some raspberries and the last two trays of strawberries (which went into a summer pudding).
Do my fellow TOGS have any ideas on how to use up gooseberries and blackcurrants (preferably in a low fat way) before the plums come on stream?
Help - I am drowning in goosegogs and currants (and I didn't even mention the whitecurrants!)
Caddi Fuller-Goosegogs.
|
|
|
Post by Mahatt Micoat on Jul 14, 2009 19:21:40 GMT
Jams, jellies and chutney according to this website. I'm sure I remember my gran bottling them though.........
|
|
|
Post by Tigger on Jul 14, 2009 20:15:36 GMT
Hmm... what about sorbets and cordials?
|
|
|
Post by tigerlily on Jul 14, 2009 20:17:38 GMT
If you place a single layer of them on a tray and put it in the freezer, you can freeze them in batches like that and then bag or box and store them in the freezer till you are ready to use them.
Otherwise you could make pies, jams, chutneys, crumbles.
|
|
|
Post by sarah on Jul 14, 2009 21:41:31 GMT
Sorry caddi I can't touch gooseberries, but blackcurrants - mmmmmmmmmm home made ribena (other brands etc) I bet someone could come up with an alcofrolic recipe for you! teehee xx
|
|
|
Post by Suzy R Sopham on Jul 15, 2009 7:30:03 GMT
Caddi the quickest way to use lots of fruit is to make jam or wine.
You do need some kit though (even if it's only jam jars!).
I can give you some tried and tested recipes if you want them.
I've made over 30 jars of blackcurrant jam this year. I did try making some cordial but it comes out a bit 'gloopy' and doesn't mix well when you add the water.
I also make blackcurrant gin and vodka (a bit like schnapps) which is very popular but unfortunately requires the purchase of the gin or vodka in the first place!
Gooseberry jam is nice (so I'm told, I don't like them) or they will make quite a decent sweet white wine.
One of the other things I made this year due to a shortage of jam jars was blackcurrant muffins which are nice and freeze well. Again if you want the recipe just shout up.
I hope you have some help with all that picking - as my back will testify it takes hours!!
|
|
|
Post by Fi on Jul 16, 2009 17:02:59 GMT
We freeze our excess gooseberries and currants - Tigs has described the recommended way to do it, but I must admit ours go into bags in manageable portions - it doesn't seem to do them any harm. The only thing to remember is to top and tail them before freezing - believe me it's much easier than waiting until you want to defrost and use them. If you're on a diet, using sweetener instead of sugar in things like fools is a good start and substituting low fat yoghurt (Total's 0% is especially good) for the cream will cut the calories even more. Rather than using them just in sweet recipes, gooseberries can be used to make delicious sauces to accompany oily fish - mackerel is particularly good - or pork. I like stewed blackcurrants to go with yoghurt for breakfast - again using sweeteners rather than sugar and, while I haven't tried it, I'm sure that they would also make a good sauce to accompany meat - pork and ham being the most obvious candidates, but there's no reason why they shouldn't taste OK with beef or lamb. I've also made blackcurrant vodka like Sooz and it's delicious. So is making blackcurant juice with a bit of sweetener - add a slosh to white wine and you've got a classic Kir, add it to a sparkling white (it doesn't have to be shampoo, cava or aste spumante is just as good) and you have Kir Royale. The amount you add is dowen to you - I suggest an extended tasting session is required to determine the right amount. *grins* Another classic would be to use some of the rasps and strawberries along with some gooseberries and blackcurrants to make a summer pudding. They're dead easy and delicious - do a google for the method - the proportions of fruit are entirely up to you. Use wholemeal bread if you want to be really healthy. I like making individual ones in little pots - they freeze well and it's always nice to keep a couple to eat in the middle of winter - a reminder that the weather will improve eventually!
|
|
|
Post by Tigger on Jul 16, 2009 18:13:33 GMT
I don't know why I never suggested freezing the fruit ... ah yes, I do remember ... Back in the mists of time Mother of Tigger (aka Rosie Lee) used to freeze massive batches of blackberries we had growing in the garden There was so much fruit - I think I must have blocked out that memory
|
|
|
Post by Fi on Jul 17, 2009 11:32:29 GMT
I used to do that - and invariably used very little. I then switched to putting them, and any other soft fruit, in smaller bags with enough for one recipe, or therabouts, in each. I've no idea why, but that leads to far less waste. However, if there is still some left by early spring, I leave them out for the birds, along with their usual nuts and seeds.
|
|
|
Post by Caddi Fuller-Teabags on Jul 17, 2009 21:59:10 GMT
Brilliant, thank you. I will certainly try several of them. I particularly like the idea of individual summer puddings (I have a large one in the freezer as we speak). I wasn't sure how to freeze them - I had visions of having to boil them first.
Oh and the idea of Kir - oh yes, we like that one!
I will be over there picking again on Sunday: if the rain gives over!
Thank you.
|
|