Damsons
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- Pepper Pig
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Damsons
by Pepper Pig » Tue Aug 04, 2020 8:27 am
I was gifted a bag of damsons at the gym this morning. There is around a kilo. What is the nicest way of using them?
- halfateabag
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Re: Damsons
by halfateabag » Tue Aug 04, 2020 9:15 am
You have reminded me, there is a damson bush/tree on common ground in the village I must go and see how it is getting on.
On a visit to our other land in Hampshire, earlier this week the blackberries were lush and ripe for picking ! Very much earlier this year. The sloes were not far behind either...
On a visit to our other land in Hampshire, earlier this week the blackberries were lush and ripe for picking ! Very much earlier this year. The sloes were not far behind either...
Re: Damsons
by Seatallan » Tue Aug 04, 2020 1:57 pm
Kacey wrote:Damson gin!
Seconded. You can then later make jelly from the gin-soaked damsons when you bottle up the gin. Do it frequently with sloes.
Food, felines and fells (in no particular order)
- cherrytree
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Re: Damsons
by cherrytree » Tue Aug 04, 2020 3:20 pm
Damson cheese. As a spread on scones, with rice pudding or with cgeese.
- Gillthepainter
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Re: Damsons
by Gillthepainter » Thu Aug 06, 2020 10:28 am
Time to out the "pseudo hoisin damson sauce".
1 kilo whole damson, washed
100g rice wine vinegar
200g cider vinegar
200mil water
220mil dark soy sauce
150g muscovado sugar
100mil sherry/ mirin or Chinese Shaosing wine
1 large orange, quartered, skin on
3 - 5 plump garlic cloves (I used 5)
1 thick teasp tamarind paste
2 star anise
fresh ginger root, sliced but not peeled
1 tsp dried chilli flakes
1 tsp salt
1 cinnamon stick, snapped
method
mix the damson with the vinegars and water, and simmer for 20 mins
add the remaining ingredients one at a time
bubble down gently, stirring regularly, for about one hour till you have a thick dark sauce and the damson are dissolved completely
when you are happy with your soy to sugar balance, strain through a metal sieve and bottle.
1 kilo whole damson, washed
100g rice wine vinegar
200g cider vinegar
200mil water
220mil dark soy sauce
150g muscovado sugar
100mil sherry/ mirin or Chinese Shaosing wine
1 large orange, quartered, skin on
3 - 5 plump garlic cloves (I used 5)
1 thick teasp tamarind paste
2 star anise
fresh ginger root, sliced but not peeled
1 tsp dried chilli flakes
1 tsp salt
1 cinnamon stick, snapped
method
mix the damson with the vinegars and water, and simmer for 20 mins
add the remaining ingredients one at a time
bubble down gently, stirring regularly, for about one hour till you have a thick dark sauce and the damson are dissolved completely
when you are happy with your soy to sugar balance, strain through a metal sieve and bottle.
Re: Damsons
by Seatallan » Thu Aug 06, 2020 3:14 pm
That looks fab Gill. There's a damson tree with ripening damsons going begging at the bottom of our road and I can see where some of those damsons are heading.... 
Food, felines and fells (in no particular order)
- Stokey Sue
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Re: Damsons
by Stokey Sue » Tue Aug 11, 2020 6:44 pm
Beautiful damsons in the greengrocer today, £4.40 /kg
Might think about doing something with them
It might involve gin
Might think about doing something with them
It might involve gin
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