cumquat

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Cumquat Gin

This is so easy to make but the hard part is waiting for it to be ready – anywhere from 6 months to 16 years!

2015-Sep-Preserves021Wash cumquats. Prick with a fork and place in a Kilner jar or jam them into a clean gin or whisky bottle. Fill almost to top. Add sugar (raw organic) to fill approx one third of the container. Top up with gin. Secure lid. Shake rattle and roll to dissolve the sugar and set aside.

For the first couple of weeks, give the jar or bottle a roll to mix things up each day. (I’ve heard that some people put them in the boot of their car to roll about! Wouldn’t want them to break tho’!). After that, put away in a dark cupboard and forget about them for at least 6 months.

2015-Sep-Preserves009Variations:

It may be possible to hasten the process by boiling the cumquats in sugar and water for about 15 minutes, cool and then add the gin. I haven’t tried this yet but I will when the next batch of windfalls arrive at my door.

Also, I’ve read that some people prefer to peel the rind from the cumquats, being careful to avoid the bitter pith as this makes a better, richer flavour. If you have the patience, give it a go. I prefer ‘quick and easy’.

I haven’t made sloe gin but I think similar approach probably works – prick with a cocktail stick, add sugar and gin. Mum also used to intoxicate plums in brandy.

As always let me know how you get on and if you have any other recipes and tips.

Cheers.

 

 

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Forage and Preserve

Pamela loved to forage in hedgerows and to make use of seasonal ‘free’ produce. And, if there’s a glut, you preserve. That could mean jams, marmalades, chutneys, pickles and liqueurs (also the famous exploding elderflower cordial). Here, in Australia, it’s spring and there’s plenty of citrus about. In Scotland, I suspect there are late summer fruits and maybe brambles and sloes, ready for the picking in the hedgerows.

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Cumquat’s from Annie’s garden.

I’ve been on an amateur adventure into the land of marmalades, pickles and liqueurs lately – channeling Mum, as I can’t bear to see lawn-fuls of fruit going to waste. Although I don’t have ample citrus trees, many of my friends do and I have always liked the idea of homemade goodies to give away at Christmas or to donate to a charity fundraising stall. So…

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16 year old gin-soaked cumquats! (These will be going in this year’s Christmas Cake.)

On discovering a quick marmalade recipe in Pamela’s recipe book, I put a call out for fruit and I searched for jars to prepare. I came across two Kilner jars of fruit in the back of a cupboard. Mum had preserved cumquats in gin and plums in brandy about 16 years ago, when we lived in Greenwich, Sydney – and these were the very same jars with the same said fruit! Although the majority of the liquid had long been consumed, some gin still remained – and wow, it’s good stuff!

Perfect neat or mixed as a cocktail with a squeeze of lime and a slice or two of fresh cumquat. Cheers to Mum & Dad.

Recipes coming along in the next couple of posts for Quick Marmalade, Lime Pickle and Cumquat Gin.

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Pamela and Ross, circa 1950. Cumquat gin, circa 1999 – served 2015.

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Cumquat gin, with tonic, squeeze of fresh lime, slices of fresh cumquat.