GRAPE MOULD

In a large heavy sauce pan, mix 1/2 cup sugar, and
2 tablespoons gelatine Add 1 cup water. On low heat cook, stirring, until sugar and gelatin is dissolved. Stir in 1 1/2 cups white wine and 1/2 cup medium sherry.

In a 6 cup ring mould arrange 4 cups of seedless grapes and pour in gelatine and sugar mixture. Chill for about 5 hours or until set. Take out of the mould and decorate with some more grapes strawberries or other small fruit or berries and serve with a good custard sauce

grape mould

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REDCURRANT SAUCE

Makes 3 cups. Serve with pork, ham or duck

In a saucepan combine 1/2 cup sugar and 1 1/2tablespoon cornflour.
Add 3/4 cup hot water and 1 1/2 tablespoon lemon juice.

Bring to a boil stirring constantly.

Add 1 1/2 cup red currants, washed and stemmed. Stir, cooking 3-5 minutes or until thickened.
Remove from heat and beat in 2 tablespoons brandy or rum and 1 1/2 tablespoon butter.

Beat mixture until well combined.

redcurrant sauce

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BOYSENBERRY JAM

In a large saucepan cook 6 cups boysenberries in 1/2 cup water until hot.

Puree have of the berries through a sieve and the puree back into the saucepan.

Add 3/4 cup orange juice, 4 tbsp lemon juice, 1 tbsp grated orange peel and cook over high heat until it comes to a rolling boil.

Stir in 6 cups of sugar and cook until it comes back to a rolling boil for 2 extra minutes, stirring constantly.

Remove from heat and stir for several minutes to prevent fruit from floating. Pour into one-cup sterilized jars and cover with melted paraffin wax. You will need 8 jars. Seal and store in the refrigerator or a dark cool cupboard

boysenberry

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ORANGE LIQUEUR JELLY

1 kg sweet oranges,
1 large lemon,
2 liters water,
1 cup diced mandarin peel,
1/2 cup orange-flavored liqueur.

Wash and slice the oranges and lemon, place in a large saucepan and add the 2 liters of water. Place the mandarin peels in a piece of muslin, tie, and add to the saucepan. Boil fruit and peels for 35 minutes or until fruit is soft. Remove and preserve peel. Strain pulp with a jelly bag, measure liquid, and return to clean saucepan. Allow 3/4 cup of sugar for each cup of liquid. Remove mandarin peel from muslin add to saucepan and bring liquid to boil, stirring, until sugar dissolved and the jelly sets. Stir in liqueur and let stand for 5 minutes. Pour jelly into small, clean. hot, dry jars and let stand until cold before cover.

Makes about 6 cups

Orange liqueur jelly

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BOYSENBERRY JAM

In a large saucepan cook 6 cups boysenberries in 1/2 cup water until hot. Puree berries through a sieve and return back into the saucepan.

Add 3/4 cup orange juice, 4 tbsp lemon juice, 1 tbsp grated orange peel and cook over high heat until it comes to a rolling boil. Stir in 6 cups of sugar and cook until it comes back to a rolling boil for 2 extra minutes, stirring constantly.

Remove from heat and stir for several minutes to prevent fruit from floating. Pour into one-cup sterilized jars and cover with melted paraffin wax. You will need 8 jars. Seal and store in the refrigerator or a dark cool cupboard

Boysenberry

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