Posts Tagged ‘Cranberry’
Fruity mincemeat with almonds
Tuesday, November 23rd, 2010
Ingredients
* 4 Bramley apples , peeled, cored and grated
* 350g light muscovado sugar
* zest and juice 1 orange
* zest and juice 1 lemon
* 1 tsp ground cinnamon
* ¼ tsp ground nutmeg
* ¼ tsp ground cloves
* ¼ tsp allspice
* 100g dried cranberries
* 100g sultanas
* 100g raisins
* 100g currants
* 100ml brandy
* 85g flaked almonds
* 100g shredded suet or light shredded vegetable suet
Method
1. Put the grated apple and any juices, sugar, and orange and lemon zests and juices into a large saucepan. Bring gently to a simmer, stirring until the sugar has melted. Turn off the heat and stir in the spices, dried fruit and brandy. Set aside until cool.
2. Once cool, stir in the almonds and suet. Divide between sterilised jars or plastic containers for the freezer. Will keep unopened in the fridge for up to 3 months, or freeze for up to 6 months.
Tags: all spice, almonds, bramley apple, cinnamon, cloves, Cranberry, currants, lemon, nutmeg, orange, raisins, sultanas
Posted in Christmas | No Comments »
Cranberry & red wine sauce
Tuesday, November 23rd, 2010
Ingredients
* 400ml red wine
* 100g caster sugar
* 2 cloves
* 1 star anise
* 1 cinnamon stick
* 500g fresh or frozen cranberries
Method
1. Put the wine, sugar, cloves, star anise and cinnamon stick into a large, shallow pan. Bring to a simmer and cook until the liquid has reduced by half. Add the cranberries and cook for 5 mins or until the cranberries burst and start to look jammy. Set aside to cool. Can be frozen or spoon into a jar and keep in the fridge for up to a week.
Tags: cinnamon, cloves, Cranberry
Posted in Christmas, Gravy and Sauce | No Comments »
Sausage & Cranberry Stuffing
Tuesday, November 23rd, 2010
Ingredients
* 1 onion , finely chopped
* 25g butter
* 2 slices white bread , whizzed to chunky breadcrumbs
* 200g sausagemeat
* 1 apple , peeled and grated
* 200g cranberries
* 50g pistachios
* 4 sage leaves, finely sliced
* ½ tsp mixed spice
* bay leaves , to serve (optional)
Method
1. Heat oven to 200C/180C fan/gas 6. Cook the onion in the butter until soft but not browned. Add the breadcrumbs and stir so they soak up all the excess butter and fat. Let the mixture cool. Tip into a bowl with the sausagemeat, apple, cranberries, pistachios, sage and mixed spice. Mix well, then roll into balls. You can now cover and chill for up to a day before cooking.
2. To cook, place in a roasting tin and bake for 40 mins, turning a few times, or until browned all over. Add the bay leaves, if using, for the final ten minutes of cooking.
Tags: apple, bay leaf, Cranberry, onion, sage, sausages
Posted in Christmas, Stuffing | No Comments »
Chocolate Fruit Cake
Tuesday, November 23rd, 2010
Ingredients
* 200g butter
* 200g dark brown soft sugar
* 100g dark chocolate (we used 80%) broken into chunks
* 75ml brandy
* 1 tsp vanilla extract
* 250g raisins
* 250g currants
* 100g dried cranberries
* 100g dried sour cherries
* 100g mixed peel
* 200g self-raising flour
* 100g ground almonds
* 3 tbsp cocoa
* 1 tsp mixed spice
* 3 eggs , beaten with a fork
Method
1. Put the butter, sugar, chocolate, brandy, vanilla and dried fruits into a large saucepan. Heat gently, stirring occasionally until everything has melted together. Remove from the heat.
2. Heat oven to 150C/130C fan/gas 2. Line a deep cake tin, 20cm round or 18cm square, with a double layer of baking parchment. Wrap a few layers of newspaper around the outside and secure with string.
3. Mix the flour, almonds, cocoa and spice together. Stir the eggs into the slightly cooled chocolate mixture in the saucepan, followed by the flour mixture. Scrape into your prepared tin and bake for 1½ hrs- 1 hr 45 mins or until a skewer poked in comes out clean. Cool in the tin, then decorate (see ‘Goes well with’, right, for decoration ideas). Greaseproof-wrapped cake will keep for 2 months in an airtight container.
Tags: Cranberry, currants, eggs, raisins
Posted in Christmas, Pudding and desserts | No Comments »
Poached pears in spicied tea
Monday, August 9th, 2010
Ingredients
* 50g golden caster sugar
* 1 tbsp clear honey
* 1 tbsp redcurrant or cranberry jelly
* 2 spiced fruit tea bags (Pukka’s ‘revitalise’ is good, or apple & cinnamon)
* 4 firm pears , peeled, halved and core scooped out with a spoon
* handful fresh cranberries
* yogurt or sweetened crème fraîche with a little orange juice or zest, to serve
Method
1. Put the sugar, honey, jelly and tea bags into a big saucepan with 600ml water and bring to the boil, stirring to dissolve the sugar. Add the pear halves, then cover and simmer for 12-15 mins until the pears are just tender – poke them with a skewer or the tip of a knife.
2. Lift out the pears, then turn up the heat, throw in the cranberries and boil for a few mins until syrupy. Discard the tea bags. Serve the pears with the warm syrup poured over and a spoonful of crème fraîche or yogurt.
This recipe works well with plums, too. You could also try using whatever fruit teas you have at home and adding a cinnamon stick and vanilla pod in with the poaching liquid, if you have them.
Tags: Cranberry, orange, pears
Posted in Pudding and desserts | No Comments »