Thursday, 9 August 2012

Jersey Black Butter... and What to Do With It

When I was promised a little jar of Jersey Black Butter I was actually quite intrigued. Having never heard of it before, I thought it would obviously be, well... some kind of butter. But it isn't. It's a kind of a smooth chutney that's made from simmering cider, spices, apples and licorice for hours until it goes jammy.


It smells Christmassy, is sweet and dark and has just a mild hint of the licorice. (I don't generally like licorice so if it tasted strongly of it I would tell you.)

I know a lot of people just spread this onto buttered toast but popping open the lid and inhaling the spicy aromas, the only thing I could think of doing with it was dolloping a blob onto a cracker and having it with some cheese. It was great, and the whole family loved it.

You can buy Jersey Black Butter from the La Mare Wine Estate website, and I've added some suggestions on things you can do with it (apart from spreading on toast) to give you some inspiration.

  • Spread some onto scones and finish with a spoonful of clotted cream for a spicier cream tea.
  • The Jersey Black Butter website has recipes for a Jersey Black Butter Cheesecake and a Creme BrulĂ©e. 
  • Now I've tried it I want to have a go at stirring some into a muffin mixture, or using it as a cake filling along with some whipped cream. I'll keep you posted on that one!
  • The website also suggests folding some of the black butter into an apple crumble. I can imagine it would work perfectly with custard-based desserts.
  • I suppose a small spoonful could also work well in a red wine sauce - for example you could stir a little bit in at the end of making poached pears in red wine, after you've reduced the sauce.  


Have you tried Jersey Black Butter? Did you like it? How do you like to eat it? 

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