Channeling your inner Keith Floyd – Orlaith Murphy

The Oregon grape, or as the botanists call it, Mahonia aquifolium, is a native superstar of the Pacific Northwest. With its shiny, holly-like leaves and bright yellow blooms, it’s a real head-turner. But the real treasure? Those deep blue berries! Their tart flavour makes them perfect for culinary adventures, like turning them into a unique vinegar, a sweet syrup, or even some flavourful booze!

Let the Berry Hunt Begin!
First things first, we need to gather those berries. They ripen in early summer, and every year it’s a race between me and the starlings. This year, I won! Armed with my haul of ripe, juicy berries, I headed to the kitchen to get started.

Prepping the Berries
Step one is to give the berries a good wash to get rid of any dirt or debris. Pick out any that are too ripe or mouldy. With a big carton of clean berries ready to go, I decided to start with a syrup. You’ll need about 2 cups of Oregon grape berries for this recipe.

Crushing Time
To unleash the juices and natural yeasts, crush the berries using a potato masher or something similar. Toss the crushed berries into a saucepan with a cup of caster sugar and half a cup of water. Bring to a boil, then simmer for 10 minutes.

Straining the Juice
I’m lucky to have a jelly bag, but a piece of muslin or a clean pillowcase will do the job too. Suspend the bag and pop a bowl underneath to collect the delicious juice. Pour the hot liquid berries into the bag and let gravity do the rest. You may need to leave this overnight, but once it’s done, bottle, seal, and label your concoction. It’s perfect for dressings, over ice cream, in a fruit salad, or even in a gin and tonic on a warm evening in the garden.

Making the Vinegar
Next, crush about 4 cups of berries in a bowl and stir in about 1 cup of caster sugar. The sugar will draw out that lovely deep purple juice. Once it’s all mixed together, pour 1.5 liters of any vinegar into the bowl and give it a good stir. Cover with a clean tea towel and let it sit for about 3 days. You should see the mix start to bubble—this is perfect. Strain the mix and discard the berries. Bottle, label, and store away for about 4 weeks, or as long as you can bear it. This vinegar adds a delicious umami flavour to tomato sauces, stews, or casseroles—and yes channel your inner Keith Floyd, it’s also fabulous in a gin and tonic on a warm evening in the garden.

Making Flavoured Gin
If you have any berries left, crush them as before, then add a cup of gin to half a cup of caster sugar. Stir and then add your crushed berries. Using a funnel, pour this mix into a bottle, then label and store it away until Christmas! When it’s ready, decant the flavoured gin and discard the berries. It’s wonderful in trifle or over ice cream. In fact, the only limit is your imagination!

Happy Garden Foraging

Orlaith