Guavaberrywinevirginislandsstmartin Recipes

GUAVABERRY WINE ( VIRGIN ISLANDS/ST. MARTIN)

Steps:

• Rinse berries with a small amount of water. Clean by popping berries and removing seeds. Rinse seeds, strain and save liquid. Put seedless berries into a large pot, but reserve ½-cup yellow and ½-cup red berries for later use. Add liquid saved from rinsing seeds into the pot and add brown sugar.
• Boil mixture until berries are soft. The juice should be a medium syrup consistency or sticky when cool. Mash or grind berries that were saved and mix with strongest old rum available. To the cooled mixture, add prunes, raisins, vanilla beans, sorrel, ginger root and cinnamon bark. Pour into bottles, cork and wire down securely. Store in a dark place or cellar for several months. When guavaberry liqueur is fully ripened (the taste will tell), strain and re-bottle for use.
• Note:.
• Be careful - guavaberries can leave a permanent stain.

WINTERBERRY COCKTAIL

Steps:

• Combine the cranberry juice, lime juice, agave and orange zest in a cocktail shaker. Add the vodka and elderflower liqueur if using and 2 cups of ice, then shake for 10 seconds. Strain into two or four 6-ounce martini glasses and finish each with ginger beer and an orange twist.

GUAVA JALAPENO MARGARITA

Steps:

• Place 2 whole jalapenos and the tequila in a small bowl. Cover with plastic wrap and set aside for 1 day.
• Pour the tequila into a pitcher or large punch bowl and add the lime juice, Cointreau or Grand Marnier and the guava juice. Stir to combine and chill in your refrigerator.
• Place the coarse salt or margarita salt on a flat plate. Rub a lime wedge around the rim of each glass, turn it upside down on to the salt and then twist the glass in the salt to coat the rim.
• Thinly slice the remaining jalapeno. Using a paring knife, remove the seeds from each slice. Serve the margarita straight up in a martini glass with some jalapenos floating in the glass or slit one side of the jalapeno ring and hang on the side of the glass.

STRAWBERRY GUAVA JAM

Steps:

• Select guavas that are still firm. Wash, trim off top and bottom and cut in half. Then use a grapefruit spoon to scoop out the center with all seeds into 1 bowl and skin and meat into another bowl.
• Place the seedy bowl into a blender and add just a tad of water and pulse a couple times. Strain with a strainer to catch only the seeds or use a netting material and squeeze juice and pulp out.
• Place the juice and meat with skins in a large pot and add water until it shows through the fruit.
• Cook gently until guavas are tender, about 30 minutes.
• Add lemon and sugar.
• Stir the mixture until the sugar has dissolved.
• After the jam comes to a full boil, let it cook for 15-20 minutes or until done.
• Use a stick blender to reduce the size of the meat (or process in food processor or blender -- I prefer the stick as it is easier and allows you to leave nice size fruit in the jam.
• Pour into sterilized jars, seal and use safe canning methodology.

EASY STRAWBERRY VINAIGRETTE

Steps:

• Blend strawberries, honey, apple cider vinegar, olive oil, salt, and black pepper together in a blender until smooth.

CRANBERRY MARTINI

Steps:

• Combine vodka, orange liqueur, vermouth, cranberry juice, and ice in a cocktail shaker. Shake vigorously to chill. Pour into martini glasses, and serve. Garnish with cranberries.

GUAVA PRESERVES

Steps:

• Place the guavas in a large pot and fill with enough water to cover, about 2 quarts. Bring to a boil, then simmer over medium heat for about 30 minutes. Drain fruit and pass through a strainer or food mill to turn into pulp.
• Place the pulp in a stainless steel or copper pot and stir in 4 cups of sugar and orange juice. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture is thick enough to peel off of the bottom of the pan.
• Cover the surface of a 10x15 inch jellyroll pan with about half of the remaining sugar. Pour the hot guava mixture onto it and sprinkle the remaining sugar over the top. Let it cool to room temperature. When cooled, cut into squares and wrap in dried plantain leaves if you like. You could wrap in waxed paper or cellophane if the leaves are not available.