Kilner Recipe: Rhubarb Cordial

In the sunny Kilner allotment we’ve gathered some rather tasty looking rhubarb to make some homemade cordial. This special Rhubarb Cordial will have you sipping from your Kilner jar with your feet up in the sun all day long!

The recipe for the Rhubarb Cordial is as follows:

 You’ll need:

  • 400g of rhubarb (3 large stems) cut into 2.5 inch/6 cm lengths and cut in half length-ways if the stems are nice and thick.
  • 4 tbsp of honey
  • 2 whole star anise
  • 2 tsp ground ginger
  • Splash of water

How to make:

  • Heat oven to 140C
  • Arrange the cut lengths of rhubarb in the base of a rectangular oven dish (you get 3 rows side-by-side in a 30 cm x 20 cm Mason Cash rectangular oven dish).
  • Break up the star anise and tuck the broken pieces in-between the rhubarb.
  • Sprinkle the ground ginger over all the rhubarb.
  • Dollop the honey on top (You can use set honey it gives a better flavour, not just sweetness). No need to mix it in as it will melt into the rhubarb juices as it heats up.
  • Add a splash of cold water, not very much at all; you just want to get a bit of steam going when you put it in the oven.
  • Cover the oven dish with foil and pop in the oven for half an hour or until the rhubarb is soft and tender but still keeps its shape.
  • Place a sieve over a bowl or jug and spoon the cooked rhubarb into the sieve to drain, pour over the juice too to strain out any pieces of star anise.
  • After just a minute or two transfer the rhubarb into a Kilner jar, this is your compote. It seems rather dry at this stage but the juice will release further in the jar as it cools. This compote is great with Greek yogurt or your porridge in the morning, but as it is not overly sweet (the sweetness
    has gone into the cordial) it can be served with mackerel as a savoury relish.
  • Pour the collected juice into a 250ml square clip-top bottle, seal and allow cooling before chilling in the fridge. The chilled cordial can then be diluted to taste with still or sparkling water. It keeps in the fridge for a fortnight.

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15th May 2015

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Cinco de Mayo – Lemon Lime Margarita

Are you celebrating Cinco de Mayo this coming week? (…or just looking for an excuse to make delicious cocktails?!) With a slight summer twist on the traditional recipe, why not try this truly sensational lemon-lime margarita concoction?


Here’s what you’ll need to make 4 cocktails:

  • 4 Kilner preserve jars (0.5L)…The threaded rims hold the salt on the edges really well!
  • A large pitcher
  • A small shallow bowl
  • 2oz lime juice (fresh squeezed is best)
  • 4oz lemon juice (fresh squeezed)
  • 6oz Tequila
  • 3oz Triple Sec
  • Agave Nectar (You can also use sugar, but agave tastes better.)
  • Ice
  • Kosher salt

And if you feel like spicing things up a bit, add a little bit more Mexico to your cocktail…

  • 1 fresh Jalapeno (optional)
  • Cayenne pepper (optional)

Instructions

  1. Figure out how many of your guests want spicy margaritas and how many want mild.
  2. Pour salt into your shallow bowl.
  3. Using a slice of lemon or lime, moisten the edge of your Kilner jar drinking glasses.
  4. Dip the moistened rims of the glasses for the non-spicy margaritas in salt. Tap once and flip over.
  5. Now, add cayenne pepper to your salt.
  6. Moisten the edges of the glasses for your spicy margarita drinkers. Dip the glasses in the cayenne/salt mixture. Tap once and flip right side up.
  7. Add a healthy pinch of salt/cayenne mixture and a slice of fresh jalapeno to the spicy glasses.
  8. In a pitcher, combine the tequila, lemon juice, lime juice and triple sec.
  9. Taste and add agave nectar to sweeten to your taste.
  10. Put some ice cubes in each glass and pour your Margarita mix in carefully, so you don’t mess up those salted rims.
  11. Drink and enjoy!!

Pssstt…If you’re making margaritas for the whole party why not use a 5 litre Kilner dispenser so
your guests can drink all night long!


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us on Facebook: https://www.facebook.com/Kilner.UK
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Share your cocktail snaps with us on Instagram: https://instagram.com/kilner_uk/

Recipe courtesy of
www.pacificmerchants.com.

1st May 2015

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Peppermint Marshmallow Hot Chocolate in Your Favourite Kilner Jar

There is nothing better to keep warm during those cold winter nights than a sweet comforting cup of hot chocolate.

There are so many delicious flavours you can add to cocoa, but our favourite has to be peppermint.

Peppermint Marshmallow Hot Chocolate in Your Favourite Kilner Jar

You will need

Per cup of hot chocolate

2 candy canes

Peppermint flavouring

Hot chocolate powder

Milk

Marshmallows

Method

Heat one and a half cups of milk, in a small saucepan over a low heat.

After a couple of minutes, add 2 tablespoons of hot chocolate and stir frequently.

While the milk is gently heating, crush the candy canes using a kitchen towel and a rolling pin. Add the crushed sweet to the hot chocolate.

Next add a couple of drops of peppermint flavouring.

Once the hot chocolate begins to simmer, remove from the heat. Allow to cool for a couple of minutes.

Pour the hot chocolate into your favourite Kilner jar, drop in a couple of marshmallows  and enjoy.

TOP TIP: Add a couple marshmallows on the side for more sweetness.

Do not pour hot liquids into cold Kilner jars!

24th November 2014

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Rhubarb Vodka Recipe

It’s nearly March so rhubarb will be in season as of next week and we found this amazing Rhubarb Vodka recipe from Nutmegs Seven which we just had to share with you.

See the full blog post here (it’s definitely worth a read) or check out the easy and fabulous recipe below.

Ingredients (makes 750ml)

  • 500g rhubarb
  • 250g granulated sugar
  • 750ml vodka

 

Method

1. Cut the rhubarb into 2cm pieces. In batches, crush it roughly in a pestle and mortar, and place in a large, clean airtight jar (I used a 2-litre Kilner jar). Add the sugar and shake to combine. Pour over the vodka, clip on the lid, then shake well.

2. Leave in a cool, dark place, shaking the jar daily, for at least 3 weeks. After 3 weeks you can shake the jar less frequently, about once a week.

3. When ready to drink (it will be at its best after at least 3 months), strain the vodka through a fine sieve or muslin, then bottle

 

And there you have it, you’ll have a delicious, rhubarb infused vodka ready for drinking in the spring and summer… Lovely!

25th February 2014

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