Autumn Olive Recipes

This week Greg Judy tells us all about Autumn Olive management and how he's learned to use it as a tool for improving the soils in his pastures and as a forage for his livestock. He also mentions that it provides a pretty tasty forage crop. A side benefit of eating the berries is that it leaves fewer seeds for the birds to spread around. So if you're trying to get rid of autumn olive in your neck of the woods, get cooking. Heck, maybe you'll even be able to successfully market your products as another income source. (This guy is the first to make an attempt. He may have been ahead of his time.) Autumn Olive Ketchup Susan at LearningAndYearning says the berries ripen in September and October. When fully ripe they detach quite easily from the bush. She uses them to make ketchup like this: Ingredients 4 cups autumn olive berry puree 1/2 onion 1/2 tsp whole peppercorns 1/2 tsp whole mustard seed 1/2 stick cinnamon 1/8 teaspoon whole cloves 1 1/2 tsp tea salt 2 tablespoons apple cider vinegar 1/2 cup maple syrup To make berry puree, put them through a squeezo strainer or simmer them with a small amount of water until soft and then put them through a Foley food mill. Place puree in a crockpot with no lid and simmer gently until reduced by half. Tie onion and spices in a spice bag and add to puree along with the sea salt. vinegar and maple syrup. Cook until thick. Autumn Olive Butter Heather (Like a Cup of Tea) got worried when she say her dog eating AO berries.

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One thought on “Autumn Olive Recipes

  1. With a few tweaks, that ketchup could become what our cousins across the pond call chutney. Finely crush those spices; dice and “sweat” the onion; don’t puree the berries, just cook them until soft as though you were making cranberry sauce; and cook all of it together just until the flavors are thoroughly mixed and the concoction is still chunky. Process as usual.

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