The end of the year in sight and Christmas a-calling. Its my favourite part of the year – not for the presents and parties (though I do like them, too) but for family and being together with the ones you love. I know it isn’t the same for everyone – some of you will be facing a time on your own; some will be worrying how to get through it both financially and emotionally. Pick your self a little treat – a good book (go to the library), your favourite food – be it chocolate, curry or a good cheese – meet up with a friend for a walk, telephone the one you’ve always meant to but not got round to. And give – of yourself as a friend, of time as a volunteer to a charity or cause – or in actual little gifts like the ones below that you have made yourself. Let the recipients know that in the time of making, you were thinking of them. And you will find a whole lot of love back.
CHRISTMAS JAM
- 350g cranberries
- 350g bramley apples, peeled and chopped
- 1 orange
- 1 tbsp freshly grated ginger
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- 500g granulated sugar
- 15g butter
Put the cranberries and apple pieces in a large, heavy-based pan. Add the orange zest and juice along with the ginger, cinnamon and cloves. Cover the pan with a well-fitting lid and set over a low heat. Cook for 10 mins, swirling the pan from time to time, but not stirring. Remove the lid and add the sugar, stirring with a wooden spoon until the sugar has fully dissolved. Bring to a rolling boil and cook for about 10 mins. If you have a jam thermometer, the mixture should reach 104C. Alternatively, remove the pan from the heat and spoon a little of the jam onto one of the chilled plates. Leave for 1-2 mins, then push the jam gently with a fingertip to see if it has set enough to wrinkle. If it doesn’t, continue to boil for a few more minutes then test again. Remove from the heat and stir in the butter. Let stand for 10 mins before pouring it into the sterilised jars. Seal and label.
White chocolate Rocky Road
- 600g white chocolate, chopped
- 250g mixed marshmallows, chopped
- 2/3 cup (100g) dried cranberries
- 2/3 cup (100g) pistachios, chopped
- 80g macadamias, lightly toasted, chopped
- 1/2 cup (45g) desiccated coconut
- 250g pink Turkish delight, chopped
Grease a 20cm square cake pan and line the base and sides with baking paper, leaving some overhanging. Place chocolate in a bowl set over a saucepan of simmering water (don’t let the bowl touch the water) and stir until melted. Cool slightly, then fold in all remaining ingredients. Spread into the prepared pan and chill for 2 hours or until set. Use the baking paper to lift the rocky road out of the pan, then slice into squares to serve.
SPICED APPLE TEA MIX
- 2 tablespoon loose green tea
- 2 tablespoon snipped crystallized ginger
- 1 teaspoon whole allspice
- 1 teaspoon whole cloves
- 6 crisp dried apple chips* or dried apple slices
- 6 3-inch cinnamon sticks
In a small bowl combine tea, crystallized ginger, allspice, and cloves. Divide tea mixture and dried apple chips among six paper tea filters. Tie tops of filters with kitchen string, tying a cinnamon stick at the top of each. Place filled tea filters inside six decorative heat-proof cups. Attach directions for serving.
To make Spiced Apple Tea: Add 6 to 8 ounces hot water to filled tea filter in each cup. Let tea steep for 3 to 5 minutes. Remove and discard tea filter.
Quick Spiced Vinegar
- 50mm stick of cinnamon
- 1 teaspoon cloves
- 2 teaspoons allspice
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seed
- 2 – 3 bay leaves
- 1.1 litres vinegar
Tie the spices into a muslin bag and put it with the vinegar into a heatrproof basin and stand over a saucepan of hot water. Cover the basin with a lid or plate so the flavour is not lost. Bring the water in the pan to the boil and remove it from the heat. Set aside for 2 – 3 hours to allow the spices to steep in the warm vinegar. Strain and cool, put in some pretty bottles and label.
Ailsa cooks for One 