Strawberry sauce / jelly

A few months ago I somehow got suckered into subscribing to the BBC “Olive” magazine a cooking mag, I think, with easier recipes than BBC Good Food – and in the three months it has been added to my poor overworked postie’s bag, there have been a number of interesting things I’ve tried.

Last month’s had this recipe for strawberry griddle cakes with a rosé / strawberry sauce. When I was making dandelion pancakes ((of which, more another time)) for a Pudding Club evening last week, I thought I’d use up the surplus batter making the strawberry griddle cakes, rather overlooking the fundamental fact that the dandelion batter was completely different to the griddle cake batter.

So, although I didn’t get the cakes to work, the accompanying sauce was definitely a keeper.

200mls rosé wine (I used the last of a half case of something intended for quick drinking that has been knocking around the house for at least five years)
50 grams sugar
Vanilla essence (original recipe says a vanilla pod, but that gets expensive)
400 grams strawberries, hulled and halved

Put the sugar, vanilla and wine into a pan and bring to the boil, and dissolve all the sugar.

Remove from the heat and add the strawberries. Allow to cool to room temperature, then chill before serving.

Tasted delicious – and our friends suggested we try it again, but make it a jelly. The gelatine I have in stock is sachets that set a pint, so upping the ingredients a bit, that led to:

600mls rosé wine
200 grams sugar
pint sachet of gelatine
vanilla
strawberries

Boil the wine, sugar and vanilla, then remove from the heat, add the strawberries and allow to cool to room temperature. (Since my strawbs weren’t entirely ripe, I actually boiled them very slightly to soften them and get more of their flavour into the sauce)

Remove the strawberries from the sauce using a slotted spoon and divide between 4-6 serving bowls.

Bring the sauce back to the boil, and add the sachet of gelatine (agar for veggies) and whisk until the cow hoof / seaweed extracts are dissolved. Pour the jelly mixture over the berries and chill to set.

Delicious.

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3 comments on “Strawberry sauce / jelly

  1. Kathryn says:

    Yum yum yum!

  2. […] week I made the jellies we learned at short notice that more people would be there than initially planned. I had already […]

  3. […] I’ve had a few goes at interesting things like this – and you can find the recipe for a strawberry / rosé wine jelly here. […]

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