Strawberry Jam

Same weight of fruit to sugar juice of ½ a lemon to 3kg of fruit. Wash and sterilize jars. 6 300gm jars to 3kg fruit Stir in sugar with fruit in a large saucepan Let stand for at least an hour so sugar softens fruit Add juice cook over a medium heat stirring constantly while fruit is softening Then cook until most fruit is dissolved and mixture coats the back of a spoon Pour into sterilized jars and seal

Strawberries in Balsamic Vinegar

Hull 500gms strawberries and place in bowl with 3tbsp caster sugar and11/12 tbsp balsamic vinegar combine and leave for an hour before serving with syrup serve with cream, ice-cream or yoghurt

Strawberries with Black Pepper and Mascarpone Cheese

Serves 4 Hull and slice 1kg of fresh strawberries into a bowl and sprinkle with 2 tbsp of icing sugar let sit for at least half an hour to let strawberry juice bleed. Mix 125gms of mascarpone cheese with seeds of 2 vanilla pods season with pepper. Divide strawberries between serving plates with a generous dollop of cheese seasoned with more black pepper to taste.

Strawberry Icy Poles

Puree your 500gms strawberries add 750ml bottle of lemonade and freeze in icy pole moulds. Adjust recipe to taste.

Simple dips for Your Strawberries

Caramel sauce

Pierce a can of sweetened condensed milk twice Place can into a saucepan add water to 2/3rd the height of the can to make water bath Bring water to a slow boil and simmer for 45minutes or until contents thickens and darkens in colour. Warning do not boil dry! Cool the can and when opened you have a great sauce for dipping your strawberries

Homemade Chocolate Sauce

Place200gms of chopped dark chocolate in a microwave proof jug with ½ cup of thickened cream microwave on high for 3 minutes stirring with metal spoon after each minute or until smooth add a tbsp of Portland Strawberry Liqueur if desired. Sauce with keep in fridge for up to 2 weeks

Frank’s Strawberry Sauce

2 ½ Kilos Strawberries (hulled) 2 ½ Cups Sugar Juice & zest of 2 to 3 lemons 1/3-cup garlic cloves chopped ½ cup grated ginger root 2 Onions chopped 3 cups palm vinegar 2 tablespoons salt 1 tablespoon Vietnamese pepper (Black ground) 1 tablespoon minced chilli (to personal taste) 11/2 to 2 tablespoons “saucesetta”

Boil & Reduce 2 – 3 hrs or so Puree till fine Reboil ½ hr Bottle

A recipe given to us by a good customer. It’s a great sauce to be used to accompany many dishes from steak to seafood.

Strawberry Vinegar

Wonderful for salad dressings. Makes 1 ½ Litres.

5 cups strawberries 2 litres white wine vinegar ¼ cup sugar

Requires three 500ml jars/bottles

Reserve 1 cup of whole berries. Crush remaining berries. Add vinegar and sugar and stir well. Cover and refrigerate for 2 days. Place a jelly bag or a sieve lined with cheesecloth over a bowl, and strain berry mixture; do not squeeze. Discard pulp. Place juice in a large saucepan and bring just to the boil. Place 1/3 cup of reserved berries in each 500ml bottle or jar. Add hot juice to within 5ml of top. Cap or cork. Store in a dark cool place for 3 weeks before using.

Portland Strawberry Liqueur Cooking Recipe Ideas

Portland Strawberry Champagne Cocktail

Place a Strawberry in a Champagne glass with a dash of Portland Strawberry Liqueur to Taste top with Champagne

Strawberry Champagne Punch

Mix 2kg chopped strawberries (Frozen Strawberries work well too) with 375mls of Portland Strawberry Liqueur or Portland Strawberry Wine and chill. Place into a punch bowl just before serving and add 3 bottles of Champagne. Spoonfuls of marinated strawberries added to Champagne glasses also works well too.

Sauces

Place desired amount of liqueur in a jug and place in the freezer at least an hour before serving. The liqueur will thicken but not freeze and makes a great dessert sauce for summer. Add to Adult chocolate or fruit sauces either hot or cold to add some great flavour and punch.

Trifles, Whipped Cream, Desserts

• Add a tbsp or two to of Liqueur to 200mls of whipping cream before beating.
• Use cream in Cakes, Trifles and very effective in cream puffs.
• Portland Strawberry liqueur or wine works well with trifles its soaks in the cake and adds divine flavour to an old fashion dessert. - Desserts using sponge fingers and berry fruit soak your fruit in Portland Strawberry Liqueur place fruit on top of sponge fingers and serve with cream or ice-cream is yum and always a hit.