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Arnes Rowan berries jams with Cognac and Grand Marnier

Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Arnes Rowan berries jams with Cognac and Grand Marnier

0.5dlGrand Marnier
1Rod quite vanilla
2kgRipe Rowan berries

Instructions for Arnes Rowan berries jams with Cognac and Grand Marnier

To prepare the Arnes Rowan berries jams with Cognac and Grand Marnier recipe, please follow these instructions:

1. Rinse and clean the ribbed Rowan berries thoroughly.
If you do not approve of so powerful a sour flavor, you can: a. Cover the berries with water, give them a quick rehash and discard the water, or
b. put them in the freezer a few hours before boiling them).

2. Boil the berries into the water, for they have fallen together.

3. Add the sugar and the vanilla pod, split and scraped.

4. It's all småkoger into the berries have been clear in the surface (15-20 min).

5. Vanillen removed that creamed off, brandy and Grand Marnier granted.

PS! – Cognac and Grand Marnier. Can of course be reduced up or in quantity, at will/flavor, or completely omitted.

6. Take the heat glass (! see below)-beware! not to burn your fingers – fill them one at a time, and put the lid on, with the same

Please note! The method is completely preservative-free.
Remember! – The more the glasses are filled up, the better durability.

Cleaning/heating of glass: this recipe is used glass m. screw cap.

1. before you start rinsing glasses thoroughly in boiling water or dishwasher.

2. While rønne wearers boils, made glasses into the oven, and the lids to be laid next to with the inside facing up.

3. The thermostat is made at 100 °.
4. When the temperature is up on the 100o, so let the glasses stand at this temperature for at least 10-15 min. so we are sure they are sterilized, and hot enough to fill the finished jam in.

Serving suggestions. It is suited to all game meat and other meat fried as wildly. But as. also for old fashioned beef roast, or meatloaf. And otherwise, so just try you forth — Bon appétit! – Arne.