It’s Autumn. I’ve spent the day in the kitchen, mostly making things with this year’s harvest of pears, apples, tomatoes and chillies. It’s been pure pleasure. And having jars of hot tomato chutney, apple ginger (the amazing toffee apple flavoured syrup), pears, mustard fruit and apple chutney over the winter will mean tasty meals are guaranteed.
For supper tonight I made a pimped up corned beef hash – chillies go in almost everything these days, so I added some chopped chilli in with the onions, and then took a notion to add some fresh tomatoes and some chorizo too. The Captain’s verdict was that it was good, but he prefers it plain. I think I’d have got away with the chilli, but the chorizo was a pimping too far.
Anyway, afterwards I fancied ice cream and butterscotch sauce. I used to make a butterscotch sauce when I was wee – I couldn’t find my old recipe book, and can’t remember it exactly, so had a quick online search to see how I could make it. Most recipes add double cream, and I have none in the fridge, so I kept looking. And once I’d read a few, I headed for the kitchen, and improvised.
- 1/3 cup soft light brown sugar
- 1/3 cup butter
- 1/3 cup milk
- some vanilla essence
- Put the sugar and butter in a small pan over a medium heat
- Stirring constantly, melt the butter and sugar
- Keep stirring and boil it up for a while
- Take off the heat and add the milk, keep stirring
- Stir in the vanilla essence
- Cool slightly and serve with ice cream
You can add sultanas and brandy or rum if you want to zizz it up a bit.
No pictures, because we ate it all.
Cranberry sauce. It’s one of those things that just happens at Christmas. With turkey. And stuffing and all those other bits. It pretty much gets lost in amongst all that other stuff, doesn’t it? And if you bought the sauce from a jar, then that might be just as well. In fact, why did you bother? Was it overly sweet and not terribly tasty? Well, make a decision now that next year you’ll make your own. It really couldn’t be simpler. This sauce recipe is unashamedly inspired by a delicious recipe for Cranberry and Orange Preserve from Thane Prince. I’d made the preserve a week or so before Christmas, and then prettied up all the jars and given them away as presents (except for one, so I’ll have the tastiest yoghurt for breakfast). The Best Cranberry Sauce
- A bag of fresh cranberries (or go to the freezer and find that bag you froze you last year)… probably around 300g, or thereabouts. Don’t be too precious about exact weights or quantities in this recipe
- A large orange (or hey, a couple of small ones)
- Crabbie’s Green Ginger Wine (other makes are available)… if you don’t have any sitting forlornly at the back of your drinks cupboard, then what is wrong with you? Have you never been out for a long cold walk in the winter and been revitalised by a whisky mac on your return? OK, if you have none, buy some soon and you’ll have it for next year, and substitute with some syrup from a jar of crystallised ginger. Have none of that either? Just leave it out, it’ll be fine.
- Some sugar
- Put the cranberries in a heavy-based pan, with a wee slosh of water. And start to warm them on a gentle heat
- Pare the skin from the orange with a vegetable peeler and pop in the pan with the cranberries
- Juice the orange, and add it to the pan too
- Slosh in a splash or two of Crabbie’s Green Ginger
- Bring to a gentle boil, adding more water if it seems too dry
- After 5-10 minutes (depending how gentle your boil is) the fruit will all have softened a bit. Now add the sugar, probably a tablespoon or two, depending how sweet you like your sauce
- Stir the sugar in so it dissolves – you’ll see the sauce change texture to a lovely glossy consistency as the sugar all dissolves into the liquid.
- Keep warm till you need it
This was delicious with the traditional Christmas roast, and all the trimmings, and would be equally tasty with almost any roast meat. Its tanginess will cut through any excess of fat that there might be, with roasted potatoes, and roasted veg and all that meat. And any leftovers will be perfect stirred into yoghurt, or made into a festive Eton Mess with meringue and cream. Or warmed on a plain sponge pudding. Or as the jam in a Victoria Sponge, with a sweetened mascarpone cream as well. I’d give you pictures of the sauce in its lovely Christmas-Day-Only silver sauceboats, but I was having too much fun cooking and eating to take any pictures on Christmas Day – sorry.
If you want to see other recipes you’ll find them all listed here. There’s even one for Cranberry Muffins, if you’ve still got some cranberries lurking in the bottom of your fridge. Or if, like me, you can’t resist buying them when they’re in season.