大象传媒

Mulling syrup:

Add some of this seasonally spiced syrup to your warmed red wine, cider, apple or cranberry juice for a festive tipple.

Zest and juice of 1 orange
Zest and juice of 1 lemon
25-30 green cardamom pods
1 whole star anise
6 allspice berries
6 whole cloves
1 cinnamon stick
6 large slices fresh ginger
2 blades of mace
4 dried figs
1 handful sultanas
300g caster sugar
300ml water

Combine everything in a saucepan and heat gently until the sugar has completely dissolved then turn up the heat and boil for 10 minutes or until reduced by one third. Strain through a sieve and decant into sterilised bottles and return the cinnamon stick to the bottle.

Christmas chutney:

This is perfect for serving with strong cheese or cold cuts over the festive period.

1 tablespoon rapeseed oil
3 Bramley apples peeled and cored and roughly chopped
3 eating apples such as Braeburn, peeled, cored and chopped into bite sized pieces
Zest and juice of 1 orange
1 white onion, chopped
1 star anise
About 1 thumb sized piece fresh ginger finely grated
1 heaped teaspoon ground cinnamon
1 teaspoon ground cloves
1 pinch ground green cardamom
2 blades mace
200ml cider vinegar
400g caster sugar
8 dried figs, roughly chopped
1 handful sultanas
Pinch salt
200g frozen cranberries

Combine everything except the cranberries in a large saucepan on a medium heat and stir well. Bring to a simmer and stir every now and then for about 20 minutes until the Bramley apples break down. Add the cranberries and simmer for about 10 minutes until they are soft but still whole. Decant into sterilised jars and store in a cool dark place until Christmas.

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