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Uses for the fruit after making liqueurs etc
Mon 30-Apr-12
4:02 pm
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Toffeeapple
North Bucks

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Fruit gums sound good, I wonder if you'll find a recipe for that?

I'll try that again!

Mon 30-Apr-12
8:44 pm
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Xahha
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If the alcohol content gets to high, gelatin might not set for wine gums but give it a go- made many interesting discoveries at work by doing that- sometimes you win, sometimes you don't.

 Are we having fun yet? I am!

Mon 30-Apr-12
9:44 pm
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Terrier
York

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now a wine gum sounds like a good idea from the syrup...

Wed 2-May-12
11:45 am
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Hattie
Bucks/Oxon Border

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Just thought I would post this recipe to cheer up a miserable grey day¦..I am just going to raid my jars of Morello Cherries in variously tasting alcohol (made last summer). I had some at Christmas but thought it needed longer to mature.

 

http://www.withaglass.com/?p=3621

 

cheers  hic, ooops¦..hic !! 

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Wed 2-May-12
1:01 pm
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danast
Argyll, Scotland

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wave  Enjoy, Nadine.  big_laugh    cheers

Old teachers never die, they just lose their class

Fri 4-May-12
1:39 pm
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maggenpie
Cornwall, UK

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Toffeeapple said:

Fruit gums sound good, I wonder if you'll find a recipe for that?

Here is one for homemade winegums. I think you could just use fruit syrup to the same ratio as all the liquid to the gelatine.

My problem is finding a vegetarian version as vegetarian gelatine isn't so readily available and I seem to remember it doesn't set so hard  - from my days of plastering gelatine onto the hair of synchronised swimmers.

Never assume anything - except an occasional air of intelligence.

Fri 4-May-12
2:28 pm
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Toffeeapple
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In that recipe decilitres are used, just so that you are aware, 1 decilitre is 100millilitres.

 

Ruthie, you plastered synchronised swimmers' hair with gelatine?  How on earth did they get it out?  We have some very varied former employment on here...

I'll try that again!

Thu 9-Jan-14
12:35 pm
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scotjo

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The damsons from damson gin makes fabulous Doverhouse chutney - especially if left for a year or more to mature in the jar. Same goes for Victoria plums - make a rather nice spiced plum chutney.

Both go well with a good strong cheese & proper bread or cooked meats etc :)

Thu 9-Jan-14
3:26 pm
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brambleberry
Toronto, Canada

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Hope you are going to post the recipies, Jo!

Home is where the heart is.

Thu 9-Jan-14
7:11 pm
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Terrier
York

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Is the doverhouse chutney a Delia recipe Jo?, I recall the name and have made it in the past, do you have any idea where the name comes from?...just interested.

Thu 9-Jan-14
8:04 pm
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brightspark
Wilts

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Was it originally called Dover House, or Dower House chutney?

 

"Old Dower House Chutney a country estate favourite, developed from an original WI recipe, produced by hand in small batches to maintain all the aromatic flavour. This beautifully blended chutney is the ideal accompaniment to cold meats and pies. Made by a small family producer based in a village just south of York."

 Website

That maybe why you've heard of it before, Jan ...  smile

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Fri 10-Jan-14
10:28 am
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scotjo

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Thanks for the replies & the welcome :)

I think it probably was a Delia recipe originally, along with a tomato chutney recipe, but I just tend to 'modify' it to whatever I've got a glut of 🙂   Never get 2 batches the same but hey-ho, variety is the spice of life & all that 🙂  Give it a fancy name & nobody's any the wiser 😉  I can post the original recipies if anybody wants them

Over the years, we've had 'Taj Mahal' chutney - added cumin, curry powder, extra spices & those pod thingies,  'Vesuvius' - mixed up the cayenne & paprika, oooooops, so threw in some extra cayenne, tabasco, coconut, dates, chillies & boy, was that one hot! Had to keep that one for well over a year before it was tame enough to actually eat & still leave the roof of your mouth intact! 'Feeling Fruity' had a glut of apples, gooseberries, plums etc from the garden - a bit of imagination & off you go 🙂 

 

I usually keep the maturing jars under the bed in an old static caravan that lives next to the house & recently found a jar that had rolled out of the box & lurked there for at least 5 years! It was boggin' - covered in cobwebs, dead spiders, dust, leaves..... shudder.........you get the idea so I took it down to a friend who loves the normal Doverhouse just as a wee joke, thinking she'd just chuck it in the bin!  Her son opened it, took a spoonful then put the lid back on, put it on top of a cupboard & disappeared. An hour later, he came back with a bagfull of crackers & posh cheeses from the local deli, got the chutney back down then he, his mum & his dad promptly ate the whole jar between the 3 of them & declared it the best jar ever! Shame I only had the one jar.  It's probably safe to say that it does improve with keeping :)

 

Off to see who's got offers on vodka at the minute!

Thanks again,

jo

Sat 11-Jan-14
1:46 pm
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Ambersparkle

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I am like you Jo, add anything I have a glut of to the Pot, you can make Chutney with anything and it turns out ok. You might have been lucky not to have three dead bodies laid out! Think I would be wary of a five year Chutney, but just goes to show, it was perfick!

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