Tag Archives: Christmas

Festive cranberry sauce recipe

1 Dec

There’s nothing better than a homemade cranberry preserve to serve alongside your turkey, cockerel, goose or whatever fowl you may have on your Christmas table. This would make a lovely Christmas gift for friends or family too.

Cranberry sauce

Here’s an easy recipe that I’ve adapted for the Thermomix. If you don’t have a Thermomix, all you have to do is bung it all in a saucepan. I don’t really know why people go out and BUY cranberry sauce. I bought my fresh cranberries at M&S, Waitrose also sell them, and you can find them at markets as well. Any white wine will do.

Makes about 1L of sauce

Ingredients:

600g fresh cranberries
240ml or 210g white wine
240g caster sugar
zest of 1.5 oranges or 3 clementines (I used 1 orange and 1 clementine)

Method:

Put all of the above in your TMX bowl.
Cook at 100/20 minutes/reverse/stir speed/MC on
Taste to see if you want it sweeter. If you do, then add more sugar and put on as above for another couple of minutes.

If you are doing the saucepan version, this will probably take about 15-20 min as well, but you’ll need to stir every now and again to prevent it sticking at the bottom.

The cranberries after cooking in the TMX

Cranberries in TMX

Cranberries in TMX

Orange and clementine zest

Orange and clementine zest

Orange and clementine zest

The finished product:

Cranberry sauce

Cranberry sauce

cranberry sauce

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Christmas Eggnog recipe

29 Nov

My family has been making this eggnog for as long as I can remember. It’s boozy and rich, and not for the faint hearted!  This recipe is adapted from the bible of Canadian cooking – the Canadian Family Cookbook. My parents managed to find an edition for me, even though it’s out of print.

It makes about enough for 25 small punchbowl glasses.

Ingredients:

6 egg yolks
2 cups caster sugar
1 pint or 568 ml bourbon or whisky
1 cup or 250 ml Jamaica rum
1 cup or 250 ml brandy
3 cups or 750 ml double cream
2 cups or 500 ml milk
6 egg whites

Method:

Using a stand mixer or hand mixer, beat the egg yolks with the sugar until it’s mixed together and very thick. Gradually add the liquors, stirring constantly, then blend in the cream and milk.

In a separate bowl, beat egg whites until stiff, not dry, peaks. Gently fold into the eggnog. Turn into a punch bowl, cover, and chill. Sprinkle with ground nutmeg when served.

Enjoy several glasses but don’t even think about driving afterwards!