Dan Lepard's Mulled Wine Plum Jellies

 

Ingredients:

• 500g dark plum flesh, skin on, stones cut out, chopped 
• 250ml red wine
• 500g granulated sugar, plus extra
• ½ tsp each ground cinnamon and nutmeg
• Pinch ground cloves (optional)
• 50ml of lemon juice, about 1 small lemon
• 125ml liquid pectin

Line the base and sides of an 18cm square cake tin with nonstick baking paper.

Put the plums and wine in a blender and purée until smooth but with flecks of peel visible. Tip into a saucepan with the sugar, spices and lemon juice, and bring to a boil. Skim off any froth that comes to the top, and then boil for approx 25 minutes, stirring often with until it hits 105C.

Remove from the heat, stir in the pectin, return to a boil and cook for 10 minutes, stirring constantly, until it reaches 106C. Pour into the tin and leave to cool for three to four hours.

Cut the jelly into cubes, roll in sugar and place on a baking tray lined with nonstick paper. Turn the oven to its lowest setting (40-50oC), leave the door ajar and dry them out for an hour and a half to two hours (alternatively, the jellies will dry if left at room temperature for a few days).

Remove, roll carefully in extra sugar and leave to cool.

Enjoy with cheese after dinner or with dark chocolate!

Gingerbread Men - Felt Christmas Tree Decorations

Design and cut out paper template for men.

Cut out two men from felt, ie, front and back of man.

On one piece, sew on eyes and shirt buttons.

Blanket stitch both front and back together using white embroidery thread.  Start on the side of the face, when you are at the other side of the face, fill man with toy stuffing, fold a piece of ribbon and place the cut edges in between the felt, sew through ribbon and blanket stitch to start.

Hang!

Fruit & Nut Biscotti

Ingredients

• 250g spelt flour
• 170g - 250g unrefined muscovado sugar
• 1/2 tablespoon baking powder
• 3 medium organic eggs, lighted beaten
• 55g plump sultanas
• 55g dried cherries, cut in half
• 55g pitted dates, chopped
• 75g shelled pistachio nuts
• 55g whole blanched almonds
• 55g of shelled hazelnuts
• finely grated zest of 1 lemon

Preheat the oven to 180c. 

Mix the flour, sugar and baking powder in a large bowl.  Add half the beaten eggs, and mix well.  Then add more egg little by little until the dough takes shape (you may not need all the eggs).  If it's too wet add some more flour.  Add the fruit, nuts and lemon zest and mix well.

Divide the dough into six and roll each sixth into a sausage shape, about 3cm in diameter.  Place at least 6cm apart, on baking parchment on baking trays.  Wetting your hands when rolling out helps to prevent the dough sticking to your hands.  Lightly flatten the sausages and bake until golden brown, about 20-30 minutes.  Remove from the oven and leave for 10 minutes to cool down and firm up. 

Reduce the oven temperature to 140c.

With a serrated knife, cut the biscotti on the diagonal into 5mm slices and lay these on the baking trays to cook for a further 12 minutes.  Turn the biscotti over and cook for the third time for 10-15 until pale golden.  When ready remove from the oven and place on cake racks to cool.

Enjoy!

Cranberry Chutney

Christmassy Cranberry Chutney 

•  25g olive oil or butter
• 350g onions, chopped
• 450g cooking apples, peeled and sliced
• 1 teaspoon ground mixed spice
• 350g cranberries, fresh or frozen
• 450g unrefined sugar
• 425ml white malt vinegar (or apple cider, or a mixture)

In a large very deep saucepan, add the oil, onions, apples and spice and cook until the onions are soft (about 20 minutes).

Add the cranberries and sugar and stir until the sugar is dissolved. Add the vinegar, bring to the boil and stir occasionally (to stop it sticking to the bottom of the pan).

Reduce the heat and simmer for 1 – 1 ½ hours, until it is reduced to a thick consistency.

Spoon into sterilised jars and cover with vinegar-proof lids. Label and stores for 4-6 weeks before using. When open, keep refridgerated.