In the throes of the current pandemic where there’s confusion and constant change, we all need cheering up. So, we did a bit of research on the ‘net and found out that 20th October is National Brandied Fruit Day.
According to our research no-one really knows how this national day started but it’s here, so let’s enjoy. Basically, National Brandied Fruit Day is a celebration of preserved summer fruits.
If you’re not so keen on brandy, you could try the German alternative – a Rumtopf – preserving fruit in rum instead.
And if that doesn’t do it for you, how about making your own sloe gin? You can usually find sloes in hedgerows along country lanes and along canal banks. Do be careful and check to make sure you are a) not trespassing and b) you can identify sloes. If you’re not 100% sure about the berries, don’t pick them!
Summer fruits have become so readily available over the years preserving skills, usually passed down to the next generation, are being lost because in the 21st century we can buy most fruit 365 days of the year.
It’s never too late to learn something new though.
Here’s how to get started.
Step One: If you don’t grow your own, check out local supermarkets and greengrocers. They may have a glut of cheap summer fruits on sale at this time of year. Buy the best quality as damaged fruit will go mushy.
Step Two: Do your research. Have a look for videos on YouTube and recipes online. Or if you’re anything like me and prefer the paper version, you’ll probably find an easy recipe in one of your cookbooks.
Step Three: Find something to store your fruits in. You don’t need to buy special jars. You could sterilise empty jam and pickle jars. If the lids are not re-useable, they are easy to buy online.
Step Four: Leave it to preserve based on the time frame given in your chosen recipe.
Step Five: Enjoy!
Preserved fruit makes a fantastic and unusual Christmas present too. Wrap some red ribbon around the top of the jar and add a Christmas tag made from a recycled Christmas card.
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