In winter the most wonderful thing is Cranberries, rich in colour and flavour, bitter yet sweet perfect for desserts and savoury dishes. What I love is a brie sandwich with a generous spread of cranberry jam. This is a very simple recipe you can find in many different cookbooks.
What You Need:
300g Fresh Cranberries, 300g Caster Sugar
Simple simmer the ingredients in a pan until the sugar has dissolved, then turn up the heat and boil for around 5 minutes or until jam consistency (105c). Jar straight away into a recycled sterilised jar and seal.
For you or as a gift.
Anything with mint is a winner for me and this jelly sauce is no exception. The combination of apple and mint gives the bitter sweet taste , you can use with roast pork and lamb, an ideal compliment for your Sunday dinner.
What you Need:
8 small apples (granny smith are good especially apples with pinkish skin for colour), 450g sugar, 2 tablespoons liquid pectin, 30g fresh mint (roughly chopped), 1 juice of lemon.
First quarter the apples and add to a large saucepan, fill the pan with enough water to cover the apples and add the mint and lemon juice. Bring this mixture to the boil and then simmer for 20-30 minutes. Take off the heat and cool. After, drain the liquid from the apples and set aside. With a potato masher lightly mash the apple mint mixture and pour the puree into a sieve over a large bowl. With the back of a spoon push and mush the apple in the sieve to extract the juice and fine pulp, be patient you will find after a while you will have got quite a lot out of the mixture. Once you have extracted as much as you can discard the mush left overs, and take the strained juice/pulp and pour into a measuring jug and then top up with the cooking juice, to 1 pint.
Take the 1 pint of mixture and add to a clean saucepan and mix in the sugar. On a low heat stir until all the sugar has dissolved, now add the pectin. Turn up the heat and rapidly boil the mixture for 15mins, once the jelly has done it should have reached the temperature of 105C. Take off the heat and pour into a recycled sterilised jar, seal straight away, cool at room temperature and then chill. Do not worry if your mixture is liquidly when you add it to the jar because as it cools it will set.
A nice simple and sweet recipe for everyone’s favourite jam. I remember eating lemon curd at my Great Grandparents after school when I was young. My granddad would watch horse racing and smoke his pipe while my Nana made me jam sandwiches, tea and a bourbon biscuit. This recipe makes one jar (2 lemons a jar, I would say).
What You Need:
2 Lemons (rind and juice), 2 whole eggs, 2 egg yolks, 150g preserve sugar, 100g unsalted butter.
First whisk the eggs and sugar until combined. Melt the butter in a saucepan, add the egg mixture and the lemon juice and rind. On a low heat, keep stirring the yellow sweetness until thick, take off the heat and cool. Put the mixture in a nice sterilised recycled jar, store in the refrigerator. You could also try the recipe with limes, cranberries or tangerines for delectable variety.
Simple and Sweet, Lemon Curd-tastic.
Brunch is always nice to have during the winter months and there is nothing better than nice warm marmalade muffins, the ultimate feel good food and Paddington bear’s favourite treat.
What you need:
250g self raising flour , 150g wholemeal flour, 1 tsp baking powder , a grind of salt , 1 egg, 250ml milk , 1/2 squeezed orange juice, 75g melted butter , 150g thick-cut marmalade.
Preheat the oven at 220c.
First in one bowl with the melted butter, add the egg and orange juice. Whisk until light and frothy. In a second bowl add the flours and baking powder, sieved. Make a well in the middle and add your egg mixture. Beat together until thoroughly combined. Then stir in the marmalade until broken up but make sure it is still streaky and looks like a marble effect. Spoon in to muffin cases and bake for 20mins, or until light brown. This recipe should made 12 muffins.
Perfect for brunch or a nice snack.