FRESH HERB AND SEA BUCKTHORN JELLY
By Sandra Rae
Prepare juice by blending sea buckthorn berries.
Strain through a fine seive.
If using frozen berries defrost first.
For a clearer jelly with no pulp, boil berries and strain through cheesecloth
Discard, or compost seeds and pulp.
2 cups of chopped fresh herbs.
I used the simon and garfunkel song
Parsley, sage, rosemary and thyme, plus one hot pepper
I also made some with basil, garlic, sundried tomoto, and hot pepper.
One and one half cups of sea buckthorn juice
One cup water
One cup vinegar
Boil above ingredients, and steep for at least 2 hours.
Strain and discard herbs.
Add one box pectin to the three and one half cups of liquid.
Bring to a boil
Add four cups sugar
Return to a boil and boil for one minute.
Pour into sterilized jars and process in a boiling water bath for 10 minutes.
If you want a more decorative look, snip a few fresh herbs into each jar before filling.
This jelly is great cold on a sandwich, with salami or ham
On top of camembert for a party
Warmed with a bit of added hot sauce a dip for shrimp
Add to equal part of ketchup for a delicious barbecue sauce.
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SEA BUCKTHORN VINEGAR
By Sandra Rae
Put a couple of inches of sea buckthorn berries into a sterilized decorative bottle.
You can reuse a wine bottle.
You can also use canning jars with lids.
Boil white vinegar and fill bottle.
Cork.
If using canning jars fill and process 10 minutes in a boiling water bath.
To use vinegar use one part vinegar to 2 parts olive oil.
Salt and pepper to taste.
You can also add fresh herbs,
Use on your favorite salad vegetables.
Fresh tomatoes, sliced red onion, and a little feta cheese is especially delicious.
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SEA BUCKTHORN SALSA
By Sandra Rae
One red pepper
One green pepper
One red onion
One fresh hot pepper
( if you like lots of heat use a hotter pepper, or even a couple)
2 cups fresh or frozen sea buckthorn berries.
One cup vinegar (seabuckthorn vinegar )
One half cup sugar
Salt to taste
Boil all ingredients except sea buckthorn berries until slightly thickened.
Remove from heat and add berries.
You can also make a raw veggie salsa to be used immediately
Use only one quarter cup vinegar and sugar
Use right a way, or store in the refrigerator for 2 weeks.
This salsa is excellent warm on tuna steaks.
Chilled use like any other salsa, with nachos, cold meat, or cheese.
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CHICKEN WITH SEABUCKTHORN SAUCE
By Sandra Rae
One whole chicken cut into pieces or the equivalent in legs, or wings. Sauce is enough for 3 to 4 pounds of chicken.
Marinade
One cup SEABUCKTHORN juice
One cup maple syrup, or honey
1 teaspoon curry powder
one half teaspoon cayenne pepper
one teaspoon salt
one half teaspoon pepper
Method
Mix above ingredients together.
Put chicken pieces and marinade into a Zip Lock bag.
Refrigerate 2 to 24 hours.
Cooking
Grill pieces on barbecue, or in oven at 350 degrees
Brush with marinade several times during cooking.
Discard any marinade left after cooking
Do not use any leftover marinade as a sauce, as it was used to marinate raw chicken.
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Sea Buckthorn Jelly
By Sandra Rae
Prepare juice by blending sea buckthorn berries in a blender and straining them through a fine seive.
If using frozen berries defrost first.
For a clearer jelly with no pulp, cook berries and strain through cheesecloth
Discard, or compost seeds and pulp
6 cups sea buckthorn juice
1 box pectin
6 cups sugar.
Boil juice and pectin
Stir
Add sugar, and bring back to a boil
Boil hard one minute.
Pour jelly into sterilized, canning jars.
seal and process in a boiling water bath for 10 minutes.
Sea buckthorn does not foam, like other juices. The berry has a high oil content, and the jelly will separate slightly in the jar over time. This does not affect the taste.
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Questions?
Contact: SANDRA RAE
Phone: 705-789-6616
E-mail: raeds@sympatico.ca
