Re: Peruvian Ground Cherries
Then it was time to experiment.
I had found several recipes on the net, and settled on a couple of versions to try.
The first was a preserve style of product, this is what went into it:
Ingredients
- 2 lb 8 oz fresh ground cherries
- 1/2 cup organic cane sugar
- 2 tablespoons butter
- 1/2 cup water
- 2 tablespoons lemon juice
- 2 tablespoons pectin
- 2 teaspoons pure vanilla extract
- 2 shots of brandy
Instructions
Add butter to pan on medium heat. Once melted, add ground cherries and stir to evenly coat the fruit with butter. Cook and stir butter and ground cherries for a few minutes, then add 1/2 cup water to help prevent fruit scald and sticking.
Add lemon juice and let cook and reduce for about 1 hour on medium heat (depending on quantity of ground cherries and desired thickness), stirring occasionally to prevent sticking. The more the ground cherries reduce, the faster they can potentially start sticking to the bottom of the pan.
After one hour, prepare/sanitize your canning jars in a pot of boiling water .
Mix in pectin. Then mix in sugar and bring the pot to a quick boil to get the pectin to set. Reduce or remove from heat after the preserves reach boil, continuing to stir to prevent sticking.
Just before canning, mix in brandy and vanilla. Both of these ingredients contain volatile flavors that will dissipate with prolonged heat exposure, so adding them just before canning maximizes their flavor preservation.
Fill sanitized jars with ground cherry jam, and boil them for at least 15 minutes. Jar lids should make a "pop" sound and seal soon after removing from boiling water bath. Cool your ground cherry preserves and store them!
We tested this version, and found it just a little too sweet and firm for what I wanted in a seafood sauce. So for the next round we changed it up a little:
Ingredients
- 5 lb fresh ground cherries
- 1/4 cup organic cane sugar
- 3 tablespoons butter
- 3/4 cup water
- 3 tablespoons lemon juice
- 2 tablespoons pectin
- 3 teaspoons pure vanilla extract
- 3 shots of brandy
This turned out exceptionally well!
The processing:
https://i.imgur.com/XS4olFQ.jpg
https://i.imgur.com/FGOQDWz.jpg
Pretty much there:
https://i.imgur.com/RzOub4d.jpg
Finished Products:
https://i.imgur.com/FrjCdvX.jpg
The sauce stayed slightly runny which I wanted. The first batch is more like a preserve or jam type of product. You can see the color difference with the first batch on the right being slightly darker due to a heavier concentration of the cane sugar:
https://i.imgur.com/XWW3mlh.jpg
And of course we simply had to try it out!
Poured over a slab of fine ling cod, it was simply delectable!!
If you're looking to try something just a little different, and downright delicious, give this one a try!
I promise you won't be disappointed!!
Cheers,
Nog
Re: Peruvian Ground Cherries
Crikey Nog - you're abilities never cease to amaze me. Very nice.
Peruvian Ground Cherries - I honestly thought this was going to be about moose or elk poops. I never cease to amaze myself.
Re: Peruvian Ground Cherries
wow, just might have to give em a go. What would you say is the main flavour similar to? I have a ton of ground fish and salmon that is yearning for a new flavour?
Re: Peruvian Ground Cherries
Quote:
Originally Posted by
tomahawk
wow, just might have to give em a go. What would you say is the main flavour similar to? I have a ton of ground fish and salmon that is yearning for a new flavour?
Every single person that tries them says they taste like something different from everyone else.
To me: Semi-Sweet with a minor acidic after taste (which is excellent for my purposes).
Hints of strawberry, pineapple and peach.
Sort of.
Give them a whirl, I am certain you won't be disappointed!
Cheers,
Nog
Re: Peruvian Ground Cherries
Nog - I know that fruit as a Cape gooseberry - my grandmother and mother have grown them on our traditional family farm in the Cape, for as long as I can remember.
Gooseberry Jam has been a family staple since my birth and before - spread generously on warm freshly baked white bread - served up with steaming hot tea - can't be beat in my humble opinion.
Re: Peruvian Ground Cherries
I was back visiting my parents this summer and got some to bring home from my mom(for seeds)...ill be growing them next year
Re: Peruvian Ground Cherries
Quote:
Originally Posted by
Stormy
Nog - I know that fruit as a Cape gooseberry - my grandmother and mother have grown them on our traditional family farm in the Cape, for as long as I can remember.
Same fruit for sure.
It has a wide variety of names, and grows in many many varying places.
Excellent Munchies!
Quote:
Originally Posted by
wideopenthrottle
I was back visiting my parents this summer and got some to bring home from my mom(for seeds)...ill be growing them next year
Be a little careful where you plant them.
Here, they literally took over the planter boxes they were introduced to, at the cost of all other plants in them!
Although they ain't in the best shape due to the lateness of the season, you can see what I mean here:
https://i.imgur.com/3ZlncF2.jpg
https://i.imgur.com/PLg7x18.jpg
I am currently working on a Nursery Owner & his Neighbor to grow a hell of a lot more for next fall!! :twisted:
Cheers,
Nog
Re: Peruvian Ground Cherries
yes...they had escaped moms garden and were popping up on the lawn
Re: Peruvian Ground Cherries
One of my daughters works at a property in South Langley. She brought a pile of them home about a month ago. We loved them, such a unique flavour. Thumbs up to you for growing them.