Blackcurrant And Cherry Cheese Recipe
Yield: 1 batchRecipe by luhu.jp
Ingredients:
3 lbs: Blackcurrants, picked over
4: -fluid ounces port or rum,
-and washed,
2 1/4 lbs: Sugar,
1 1/2 lbs: Black cherries, stoned
Almond oil,
20: -fluid ounces water,
Directions:
Place the fruit, water and 2 oz of the spirit into a wide, heavy pan.
Cook over a medium heat until the fruit is soft and pulpy. Add the
sugar and stir over a low heat to dissolve. Bring to the boil and
continue boiling gently until it is thick and almost solid, being
careful not to let it burn. This can take an hour or three. Add the
remaining spirit and stir. Decant into straight-sided glass jars or
small tumblers which have been glazed with a thin film of almond oil.
Cover with waxed discs and cellophane. Keep for 2-6 months before
using. Turn out whole and serve in slices, or melt to use as a sweet
sauce.
from Edible Gifts by Claire Clifton and Martina Nicolls typed by
Tiffany Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 03-05-95
Source from luhu.jp
Cook over a medium heat until the fruit is soft and pulpy. Add the
sugar and stir over a low heat to dissolve. Bring to the boil and
continue boiling gently until it is thick and almost solid, being
careful not to let it burn. This can take an hour or three. Add the
remaining spirit and stir. Decant into straight-sided glass jars or
small tumblers which have been glazed with a thin film of almond oil.
Cover with waxed discs and cellophane. Keep for 2-6 months before
using. Turn out whole and serve in slices, or melt to use as a sweet
sauce.
from Edible Gifts by Claire Clifton and Martina Nicolls typed by
Tiffany Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 03-05-95
Source from luhu.jp