Jewel-bright festive cheer in sauce form
Happy Martinmas! Today is the feast day of St Martin of Tours, a major beginning-of-winter and end-of-harvest festival in medieval times. In some parts of Europe, the day is still celebrated with roast goose dinners, lantern parades, and other traditions.
If you're whipping up a roast goose today (or even something simpler), consider these recipes to accompany it. Our damson vinegar’s plummy tartness shines in a cheery autumnal salad and a spiced berry sauce.
These dishes come together quickly and can easily be customised according to your tastes and the contents of your kitchen. Both perfectly showcase the vinegar's fruity notes with their festive sweet-and-sour, spiced flavours.
Ingredients for 6 people
Method
Ingredients for 4-6 portions
Method
Serve with roasted meat, slather on a cheese toastie, use as the base for a very flavourful salad dressing — there are lots of possibilities. For a variation with real medieval flair, mix equal parts of this sauce and dijon mustard and use as an accompaniment to cold cuts or meat pies.
— Beatrix Swanson
This concoction of vinegar and pungent aromatics was once used to ward off the Black Death
Shrub, a vinegar-based cordial whose history we covered in the last post, is extremely easy to make. All you need is three ingredients, and you don’t even have to turn on the hob.
The Old Nuclear Bunker,
Pednavounder,
Coverack,
Cornwall
TR12 6SE
01326 281135
info@artisanvinegar.co.uk