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!

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.