I am in the thick of my Christmas hamper preparations. The actual contents are a suprise, but this is a new recipe so deserves to be blogged. Sometimes all you need with your cheese is a nice dollop of tangy chutney. And this one is lovely.
For 6-8 jars you need:
900g bramley apples, cored and chopped
225g onions, chopped
340g granulated sugar
425ml white wine vinegar
110g sultanas
3 tsp mixed spice
3 tsp ground corriander
3 tsp salt
Place everything in a preserving pan and bring to the boil. Reduce the heat and simmer for 60-90 mins, until a spoon drawn across the bottom leaves no trail. Spoon into sterilised jars and leave for 2 weeks until matured. This will keep for at least a year.
Showing posts with label dried fruit. Show all posts
Showing posts with label dried fruit. Show all posts
Saturday, 4 December 2010
Friday, 3 December 2010
The Ultimately Boozy Christmas *ahem* Winter Solstice Cake
This is such a yummy cake. I truly think I have excelled myself this year (yes I know, pride cometh before a fall and all that but :P).
For a generous cake that makes an 8" square and 2 2" square cakes you need:
1.5 kilos mixed fruit e.g. currants, sultanas, raisins, mixed peel, cherries etc
500-700ml mixture of rum, brandy, whisky
225g butter
225g dark soft brown sugar
2 tbsp treacle
3 tbsp mixed christmas cake spice with orange peel (morrisons sell it... or use cinnamon, nutmeg and mixed spice and add some grated orange zest)
225g plain flour
4 eggs
Begin by soaking the fruit for a month. Yes a whole month. Place in a tub with the booze and leave well alone, save for shaking it once a day.
When you're ready to make the cake cream the butter and sugar and then add the eggs. Fold in the flour and spices and then add the fruit mixture. Mix well and place in the prepared tins. Bake the small cakes for 3 hours and the large one for 4 1/2 hours at 120 degrees. Leave to cool totally and then wrap. Cover as you wish :)
For a generous cake that makes an 8" square and 2 2" square cakes you need:
1.5 kilos mixed fruit e.g. currants, sultanas, raisins, mixed peel, cherries etc
500-700ml mixture of rum, brandy, whisky
225g butter
225g dark soft brown sugar
2 tbsp treacle
3 tbsp mixed christmas cake spice with orange peel (morrisons sell it... or use cinnamon, nutmeg and mixed spice and add some grated orange zest)
225g plain flour
4 eggs
Begin by soaking the fruit for a month. Yes a whole month. Place in a tub with the booze and leave well alone, save for shaking it once a day.
When you're ready to make the cake cream the butter and sugar and then add the eggs. Fold in the flour and spices and then add the fruit mixture. Mix well and place in the prepared tins. Bake the small cakes for 3 hours and the large one for 4 1/2 hours at 120 degrees. Leave to cool totally and then wrap. Cover as you wish :)
Drunken Fruit (v)
This makes a totally decadent and utterly delicious topping for ice cream/sorbet/swedish glace. Yum. Make a batch up and stash it a cool place. It'll keep for ags. But leave it *at least* a week before using... Top up with more rum or fruit as you use it.
For 8-10 portions you need:
1/2 cup sultanas
1/2 cup currants
1/2 cup mixed peel
1-2 cups rum
Place the fruit in a clean tub and pour over the rum. You want enough to cover the fruit but not drown it. Shake daily for at least a week and then use as you wish.
For 8-10 portions you need:
1/2 cup sultanas
1/2 cup currants
1/2 cup mixed peel
1-2 cups rum
Place the fruit in a clean tub and pour over the rum. You want enough to cover the fruit but not drown it. Shake daily for at least a week and then use as you wish.
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