Posts Tagged ‘cranberry sauce’

December 30th, 2007

Our Christmas Dinner (just the two of us) Category: Other Foodiness

Since we moved into our flat (3 years ago now) we have eaten Christmas dinner at my parents but then cooked our own dinner for two a few days later. Unfortunately I was working Thursday & Friday so didn’t get a chance to do it until tonight. It was really nice, even if I have spent the majority of the day in the kitchen…

To start, we enjoyed some Champagne & Sloe Gin Cocktails We then enjoyed some simple tomato & basil bruschetta care of a Jamie Olive recipe – it was really delicious…
Followed by a traditional Christmas dinner: Turkey, The Best Ever Stuffing ™, pigs in blankets, roasted potatoes and parsnips (in goose fat, again) and some glazed carrots with caraway seeds. Of course we also had some gravy (the best I’ve made yet!) and my homemade cranberry sauce which was fantastic… the photo doesn’t really do it justice as the battery went…For dessert I made Simon Rimmers Bounty Profiteroles. Need I say any more…
Hubby quite simply said that if we weren’t already married, he’d ask me there & then after sampling this pudding (if only I’d have known that years ago ;o))

We finished off with an espresso made in our new espresso pot, the rest of the Moet and maybe a dash of Viognier.

Mmmmm. I love Christmas dinner.

December 9th, 2007

Cranberry & Sloe Gin Sauce Category: Recipes

The second part of my pre-Christmas cooking started yesterday with Cranberry & Sloe Gin Sauce – a recipe I found on The Cottage Smallholder.

You’ll need:

  • 300g cranberries
  • 4 clementines – squeezed with some pulp
  • 120g granulated white sugar
  • 25ml Sloe Gin

How to Do It

  1. Wash the cranberries thoroughly – taking out any soft fruit
  2. Wash the clementines and then squeeze the juice out of them (i did this by hand quite easily)
  3. Put the cranberries in a large pan together with the sugar and clementine juice and pulp – mix around
  4. Turn the heat on under the pan to allow the mixture to come up to a simmer then taste for sweetness, adding extra sugar if you desire
  5. Pop the lid on the pan and let it simmer for about 15 to 20 minutes until all berries have burst and it resembles a jam type consistency
  6. Take off the heat and stir in the sloe gin
  7. Decant into warm sterilised jars

Ps: Just wanted to say a quick hello to anyone popping by here after following the C4 food website link :)