The rowan, also known as the mountain-ash tree (specifically, the Sorbus aucuparia, Sorbus torminalis and Sorbus domestica species), produces the most wonderful red berries during September and October. They’re unbelievably red.

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The tree grows in many places in the cooler climes of the Northern Hemisphere. It’s a favourite of birds and foragers in Britain and Scandinavia. The tree is also known as the dogberry and bird-berry.    

Many people think the berries are poisonous, but they’re not. When eaten raw, they are, however, bitter and astringent in flavour. I know. I’ve personally tasted them! Well, you sorta must if you want to know what to do, no?

The berries may be turned into jelly, pickles or chutney. I chose to make a warming, winter chutney. Super easy, gluten free. Makes approximately 600g.

Ingredients

  • 400g rowan berries (discard dried or black ones)
  • 1 onion, finely chopped
  • 2 shallots or 2 large cloves of garlic, finely chopped
  • 2 cooking apples, roughly chopped (although strictly not cooking apples, I used russet because I like them)
  • 1 Tablespoon molasses
  • 3 Tablespoons sugar
  • pinch of salt
  • 1 teaspoon ground ginger
  • 1 teaspoon allspice
  • 1 or 2 star anise
  • 2 Tablespoon apple cider or malted vinegar

Method

In a large saucepan, mix all ingredients.

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Add enough water to barely cover the mixture (somewhere around 400ml should do the trick). Mix well.

Turn heat to high and bring to a boil. Turn down the heat and let simmer for approximately 30-40 minutes or until most of the water has evaporated.

Jar it up once it has cooled.

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The animals we love are no different from the animals we eat. If you are not vegan, please go vegan. It is easier than ever and http://www.howdoigovegan.com will help you get started. 

Posted by:Emi'sGoodEating

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