Best leader we've ever had, miss her so much!!

Hi Roger, I'm not sure exactly what variety we have here, but likely brought over from the UK by the early settlers, and possibly from Asia as we had a lot of Chinese come here too. Some trees have very small and very dark crimson colored fruit, while others have very big bright lipstick red fruit

If you just eat the wee fruits as they are, they are tarty and flourier, they don't taste very nice at all. But make a great sauce.

But try not to boil, otherwise you'll lose the beautiful red colour. It's such a delicious sauce, and Hawthorne is really good for our hearts, it's a beta blocker.

Into another pot. This takes time and is quite tedious, but if you rush it you'll end up with less sauce. Once done, I add about 2/3rds a cup of apple cider vinegar, 2/3rds a cup of sugger, and I also add about 1 t-spone of ginger, but you may not want to. Then just reduce untill thick.

Just keep it at a heat just before boiling, if it boils for to long you will lose the beautiful rich red colour, and you sauce will end up brown.
Once soft, I use a potato masher and mash it all up, thrn just put small amounts into a sieve and use a spone to press all the pulp through the sieve

Hi, the cloves are really just to stop my fingers from getting all sticky. I take around 600 grams of fruit, (that makes 4 250ml bottles) in a pot with at least 1.5lt of water, heat it untill they swell and skin splitting and are soft, but don't let it rapidly boil for a great length of time