[NAFEX] Cornelian cherries recipes

Diane Whitehead voltaire at islandnet.com
Sat Aug 7 23:10:14 EDT 2004


This information is from The Complete Book of Fruit by Leslie Johns 
and Violet Stevenson (1979).

First an explanation of why it has taken so long for you to get 
enough fruit to cook:
It is called Cornus mas, meaning male, because when grown from seed 
it begins flowering with only male flowers, and may take as long as 
15 years to produce some female ones.

It was originally grown for its fruits, which were often pickled 
rather than eaten raw.  It was grown in orchards with medlars and 
apples before peaches and apricots were grown in France.

Culinary uses:
contains a useful amount of vitamin C.

A syrup is made that looks and tastes exactly like grenadine. (which 
is made from pomegranates)

It is often used to make a good sharp jelly with the addition of lemon juice.

It can be preserved in syrups of sugar or honey.

At one time it was preserved in brine like olives.

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This is from Cornucopia II
The pleasant tasting fruits are eaten raw, dried, preserved in syrup 
(rob de cornis) or made into tarts, cobnserves, sauces, sweetmeats 
and marmalades. In England, they were at one time commonly kept in 
brine and used like olives.

Cornelian cherry juice is used in the Turkish fruit drink serbert, 
carbonated beverages, and as an addition to cider and perry.  Also 
the source of an alcoholic beverage known in France as vin de 
cornoulle.

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It grows all over Europe from Norway to Turkey, so you may find 
recipes if you can find what it is called in some other languages.

-- 
Diane Whitehead  Victoria, British Columbia, Canada
maritime zone 8
cool mediterranean climate (dry summer, rainy winter - 68 cm annually)
sandy soil



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