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Damson Gin with Orange
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Dusky-skinned damsons are the ultimate culinary plum as they imbue any dish with an intense sweet-sour plum taste. They have been grown in Britain since Roman times and have a relatively short season that spans the end of August and the start of September. They make wonderful jams, jellies, fruit cheeses and chutneys, particularly as their high pectin level ensures a good set. They can also be lightly cooked and layered in the base of a crème brûlée or stoned and combined with plums in a pudding such as a baked sponge or cobbler. Damson gin is delicious added to fruit puddings or served as a winter drink. You can change the quantities but stick to the same proportions of sugar to damsons and gin. For each 100g fruit, use 25g sugar and 200ml gin. You can use sloes instead of damsons.
Makes: Makes about 1.2 litres
This recipe was first published in September 2003.