Autumn is upon us, that season of mellow fruitfulness. A walk connot be contemplated without being armed with some sort of basket or bag lest you miss something exciting in the hedgerow just crying out to be jam!
Today I’m not just sharing a recipe with you I also want to tell you a bit about my latest book Simply Scottish – A Wee Taste Of Scotland which is due for release on 31st October. This is a book about party food, all those great traditional (and some modern too) recipes of Scotland scaled down to nibble and bite size just perfect for parties, snacking or picnics.
Although the book is full of recipes for such goodies as mini venison burgers, Musselburgh tarts, Burn’s baubles, Drambuie souffle and the like, there are also recipes for those little extras that make your party table extra special. Things like this rowan and redcurrant jelly which goes so well with those mini venison burders!
This was a fun book to write and photograph. Being more of a savoury person I enjoyed all the testing and sampling of this one far more than the baking book. Give me a party nibble over a scone any day!
It certainly cheered up the start of the year for me when I was trapped on the sofa with the disasterous foot surgeries. The fact that all the cooking and photography was completed while on crutches and hopping about the kitchen crashing into things was just an added little challenge. Never let anyone tell you that there is glamour in producing a cook book, there is much swearing, too many calories, eating way too much and a huge lot of washing up every day.
Your popularity knows no bounds as friends are always popping in to sample the latest recipe, especially when they know you are playing with such goodies as smoked salmon, prawns and scallops.
This was definately more interesting to them than testing four different types of shortbread and then going on to the gingerbread rounds.
You can preorder the book, read more about it and see more tempting foodie photos from it on my books page at my Karon Grieve site. Or you can go straight into Amazon here
In the meantime here is my lovely rowan & redcurrant jelly recipe from the book.
Rowan & Redcurrant Jelly
- 450 g/1lb rowan berries
- 450 g/1lb red currants
- 675 g/1 lb 8 oz cooking apples
- 450 g/1lb granulated sugar for each 600ml/1 pint of juice
- Wash all the fruit and remove stalks. Roughly chop the apples but there is no need to peel or core them.
- Put all the fruit into a large pan and just cover with water. Bring to the boil and then simmer for approximately 20 minutes or until all the fruit is soft.
- Pour into a jelly bag (or muslin in a sieve/ even old tights will do) and let it drip into a bowl over night.
- Discard pulp and measure the juice. Pour this into your pan and add the correct amount of sugar (see above), heat gently to dissolve the sugar and bring to boil for about 5 minutes until the setting point has been reached.
- Spoon into sterilized jars and seal.
- The recipe makes about 4 small jars.