Damsons
No longer as commercially popular as they once were, Damsons are often overlooked by larger chain-stores and supermarkets, however they are still grown in abundance in orchards all over the country and are more likely to make an appearance at your local farm shop or farmers market.
Ideal for crumbles and jellies (Damson jelly is a particularly good accompaniment to cold meats, whilst Damson cheese - made with the kernels from the stones - is particularly good with tangy cheese), The Damson falls somewhere between the sweeter plums and the more bitter sloes of the same family, with cultivated damsons being generally sweeter than wild damsons.
Tips
- Try making a damson sauce to go with your choice of seasonal game - pheasant, grouse or duck are particularly good. Add some pickled damsons to a large glass of red wine and thyme, and reduce by about half.
- Pickle some damsons and serve with cold meat - boil 300ml of malt vinegar with 5 cloves and a stick of cinnamon, then pour over 1kg of pricked damsons and leave overnight before boiling again for 3 minutes the next day.
- Try adding some damsons to the last stages of a lamb casserole to bring out the flavour
- Cook gently with some sugar, ginger and cinnamon - then just add crumble and custard!
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