Preserved Sorrel
Ingredients
Directions
Prepare the sorrel
Wash and trim the sorrel.
Put the sorrel in a saucepan with 1 quart of water. Set it on a brisk fire, stirring until melted.
Strain
Drain the sorrel in a colander and let it stand for 1 hour. Rub it through a fine sieve.
Can and process
Put the sorrel in quart tin cans or jars. Seal them tightly and boil in a hot water bath for 1.5 hours.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Sorrel
- Is the main ingredient; cooking it down softens its leaves into a smooth, pulpy purée.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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