The Rowan
There are numerous Rowan (Sorbus aucuparia) trees in our road and this autumn I plan to make use of their luscious looking berries.
The berries should be picked as soon as they are soft enough to be squashed between finger and thumb. Pick the clusters whole, and strip from the stalks with a kitchen fork.
The following recipes are taken from ‘Nature in Your Basket’ by Richard Mabey.
Rowanberry Jelly
For a superbly tart and smoky accompaniment to roast lamb and game, take 2lb of berries and mix with a few chopped crab apples or lemon juice to help the mixture to set.
Boil in 1 pint of water and simmer to a pulp. Strain; add 1lb of sugar for each pint of juice, boil and skim until setting point is obtained; then bottle in the usual way.
Rowanberry Liqueur
Simply fill a bottle with a mixture of equal weights of berries and sugar and cover with brandy, then leave for two or three months. Strain, bottle and enjoy!