Chanterelle marmalade in the making

Time to make this year’s marmalade.

Chanterelle marmalade

800 g fresh chanterelles (and/or trumpet chanterelles)

1 onion, chopped

1 carrot, chopped

8 prunes (or apricots, raisins, dates etc), chopped

1 Tbs rose pepper 

1 Tbs black pepper

1 tsp cayenne pepper (I used smoked Spanish paprika powder)

1 Tbs fresh ginger, grated

1 stick of cinnamon

4 cardammon pods

4 whole cloves

1 laurel leaf

1 Tbs horse radish, grated (optional)

1 tsp mushroom extract (optional, otherwise use mushroom soy from the Oriental supermarket)

2 tsp salt

I made the syrup less sweet this time around:

0,6 liter water

0,05 liter vinegar (12%, I assume the normal 7% would work as well, but you have to do the math)

350 g sugar

1. Clean the mushrooms. Boil for a couple of minutes. Strain. (If using dried mushrooms: rehydrate them in 1 liter of water. Heat. Boil for a couple of minutes and strain. As a general rule, dried mushrooms are a tenth of their weight when fresh).

 

2. Squeeze the mushrooms dry. Chop into pieces. 

 

3. Make the syrup. Boil all the ingredients together until you get a clear, sticky liquid.

 

4. Add the onions, horse radish and ginger into the syrup. Then add the mushrooms, prunes, onions and the rest of the ingredients.

 

5. Simmer for 1 1/2 hours until you get a “marmaladish” consistency.

 

6. Pour into clean, sterilized jars. Will keep refriegerated for 1 year. 

 

7. Enjoy with blue cheese or with vanilla ice cream! NB. This is a potent marmalade. Use a tiny serving spoon. A little will go a long way. You can halve the above recipe and still have enough to wow your guests for a long while.

Add chanterelles. Simmer for 1 1/2 hours.

Done!