Store cupboard challenge

MrsTinks

Wow it's not just me this week then?
I am really wondering about what to do with my blackberries... I have tonnes and we're not THAT far away from yet another crop... And as the fields here have an abundance I just can't help myself picking more!!

I wonder... is it possible to make WINE from them? Anyone have a recipe for wine from frozen blackberries?

kazwookie

Blackberry crumble please yum yum

Nelski

MrsTine wrote: »

Wow it's not just me this week then?
I am really wondering about what to do with my blackberries... I have tonnes and we're not THAT far away from yet another crop... And as the fields here have an abundance I just can't help myself picking more!!

I wonder... is it possible to make WINE from them? Anyone have a recipe for wine from frozen blackberries?

Found this for you Mrs T - cant vouch for it but I have printed it off;) :beer:

http://www.hopshopuk.com/recipes/blackberry.html

Now any recipes for a mince based wine anybody:rotfl:

ZoeGirl_3

Mmmm I have blackberry glut in my freezer still as well, I am thinking of jam with mine...sounds like a good challenge, to eat everything in the freezer, lol, but pretty impossible for me I think...I couldnt help myself chucking more in there.

I do find a sort once a month helps me more than a list, but have never tried having the list stuck on the freezer before (duh!!) might try that, so thanks!

MrsTinks

Oooo that looks nice Nelski I might have to have a go at that even if mine are frozen...
Now I need to find a large white bucket... Have the demi johns already

Penelope_Penguin

Nelski wrote: »

Now any recipes for a mince based wine anybody:rotfl:

Nice to see you back, Nels :j I was wondering where you were. Surely even you wouldn't touch "mince wine" _pale_ _pale_

Blackberries make great muffins - just add them still frozen to the batter, and cook immediately.

Penny. x

Primrose

Mrs Tine - and when you pick your next batch of blackberries, here's a recipe for Blackberry Syrup.

Recipe:
For each one pound of fruit,you need a quarter pint of water
For each pint of juice, 8 - 12 oz of sugar.

Simmer fruit gently for about 45 minutes, pressing down to extract all the juice.
Strain through a jelly bag, several thicknesses of muslin over a fine sieve. (or even an old clean pair of tights if you have nothing else to hand).
Measure the juice. Add sugar, allowing approx 8 oz sugar to each pint.
Heat together gently until sugar has dissolved and then remove from heat.
Pour the syrup into sterilised bottles. (I use the dark green screw top wine bottles)
To avoid having to sterilise the syrup for storage, put half a well crushed Campden tablet into each bottle, cap tightly and agitate gently to dissolve whilst syrup is still warm.

(Campden tablets are available from Chemists and Winemakers. Try Wilkinsons who often have a wine-making section.

robpw2

i would suggest using your vanilla icecream and mixing with fruit and refreeze .. mmm

MrsTinks

Ok tonight we're aiming for Chili Con Carne!
That should take care of 500 gr of mince...

Tomorrow for lunch I am going to make pizza with bacon I think...

Tomorrows dinner looks like paella - need to buy some rice which is why we're not having it tonight Thinking of inviting in next doors for some grub on the understanding they bring the booze :rotfl:

Think I'll also make a blackberry cumble as I do have somewhat of a glut of them!

Edit to say I'll take things of my list as and when I actually use them

robpw2

do you have a large freezer .. cause it sounds massive.

i think you should hold a sale you could make a little bit of cash with all that frozen food