Tuesday, March 15, 2011

Marula trees are indigenous to Southern Africa and produce fruits with a distinctive and tart flavour. Home brewers often make a strong liquor called Mampoer by fermenting the fruits, but the most popular commercial by-product is the creamy and sweet Amarula Liqueur – delicious on crushed ice as the sun is sets!

Fresh Marula fruits aren’t easy to come by in Johannesburg, so we were super excited when a street vendor had them on offer. An easy way to preserve the fruit is by making a jelly that is utterly delicious with venison.

We found this recipe on The Slowvelder.

The fresh fruits.

 Draining the juices after being boiled.

The finished product.

Can’t wait for our Venison Pie with Marula Jelly! 

1 comment:

  1. Thanks for the shout-out :)
    Have you tried it yet? I have only one bottle left and there are many months till they are in season again.