Cloudberry Conserve is a traditional Scottish recipe for a classic fresh conserve made with cloudberries, and which makes an excellent topping for cakes, biscuits, custards and ice creams (it is also good with fish) though it needs to be consumed within two days of preparation. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Cloudberry Conserve.
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I was given this recipe by a Scottish friend as the way that she makes a conserve out of cloudberries. She usually uses this on breakfast pancakes. But it is good for much more than that. Though it will not keep for more than a few days, it does freeze well so you can keep it that way.
Wash the cloudberries thoroughly and make sure that they are all hulled. Turn into a colander and set aside to drain.
Combine the sugar, vinegar, cinnamon, ginger, orange zest and cardamom in a heavy-bottomed saucepan over medium heat. Continue cooking until the sugar dissolves and the mixture comes to a boil then add the cloudberries and currants.
Return the mix to a boil then reduce to a simmer and continue cooking until the rhubarb is tender (but not crumbling to a pulp), about 4 minutes.
Take off the heat and allow to cool to room temperature then discard the cinnamon. Cover and refrigerate for at least 1 hour before serving.
