A glut of any ingredient is most easily used by freezing, however not all fruits and vegetables respond well to freezing and making your own sauces and chutneys is a far more creative way of dealing with an excess.
Apart from your ingredients and some recipe ideas, you will need a small amount of equipment:
- A large, heavy based pan
- A selection of sterilised bottles with screw tops
- A funnel
Raspberry coulis in screw top glass bottles
There’s blanket raspberry coverage at the end of summer and this versatile sauce can be used in a number of recipes. Coulis are very simple to make but look and taste sophisticated. You can buy screw top glass bottles specifically designed for coulis but realistically, any bottles with screw tops will do.
- 250g raspberries
- 1 tablespoon icing sugar
- Juice of half a lemon
Heat all of the ingredients together in a large, heavy based pan until the fruit starts to break up. Blend until smooth in a food processor then sieve to remove the seeds. Decant into sterilised, screw top glass bottles (this is where you need the funnel!) and store in the fridge for up to a week. Serve with ice cream, cereal, baked apples, cheesecake or even as a base for milkshake.
- 100g muscovado sugar
- 100ml orange juice, fresh or from concentrate
- 250g cranberries, fresh or frozen
Bring the sugar and orange juice to the boil in a large, heavy based pan. Add the cranberries and simmer for 5-10 minutes. The fruits should be soft but not mushy. Set aside to cool and thicken. Store in screw top bottles in the fridge for up to a week and serve at room temperature. Serve with roast poultry or with cold meats in sandwiches.
Sterilising screw top glass bottles
When decanting food into glass bottles or jars, it’s essential to sterilise first. This will not only help to avoid illness but also help to preserve the condition of your products. The easiest way to sterilise your bottles is to run them through the hot cycle in the dishwasher. Alternatively, boil in a large pan of water for five minutes or heat in an oven at low temperature for 10 minutes. Add the sauces to the bottles while both are still slightly warm.
When preserving, always make sure you obtain a fully airtight seal, again both for freshness and safety. Label each bottle or jar with its contents and a use by date.