***Monday 8th December Daily Chat. Mince pies all round ;p

bookseller1980

Mulled cranberry jelly sounds good.
My house is a total tip but I did manage to get some washing done yesterday.
Had a lovely afternoo. Took 30 Brownies on the Santa Express and sang carols and ate mince pies.:D
Then DD came over to help me put up my tree.

sallyx

Lucifa73 wrote: »

I find it really relaxing. Its one of the few excuses I have to be creative outside the kitchen. Can't remember the last time I bought a birthday or Xmas card... I've made about 50 this year for about £5 in total (card stock left over from last couple of years' cards, paints and glitter etc part of stock and sparkly snowflake motifs 50p a sheet last January - I bought 10 sheets and still have 4 untouched...)

This year, apart from cards, I've made cranberry and orange vodka, will be making mulled cranberry jelly when I have jars, have knitted Hubbles a scarf and crocheted one for Mum. I would have done more but I have been a) studying up to November and b) knitting things for Bean:o .

I will also be 'catering' Hubbles birthday drinks from scratch at the weekend.

I've come over all smug feeling:p :A

Luc could you give me the receipe for the mulled cranberry jelly?? Have loads of jars that I can fill up and give to people as presents

sallyx

Oh and Ive finished my dam assigment....hoobloodyray

Lucifa73

sallyx wrote: »

Luc could you give me the receipe for the mulled cranberry jelly?? Have loads of jars that I can fill up and give to people as presents

Its from delicious. food magazine and makes 12 x 175ml jars

Ingredients

1. 1.5kg bramley apples
2. 700g fresh or frozen cranberries
3. 600ml gutsy red wine
4. 1½ tbsp cloves
5. 4 small cinnamon sticks
6. 4 star anise, plus 12 perfect star anise, to decorate
7. Pared zest and juice of 2 oranges
8. Granulated sugar

Method

1. 1. Chop the apples. Do not peel or core them, but cut away any bruised parts. Put into a large, deep pan with the cranberries, 1.75 litres water, the wine, cloves, cinnamon sticks, 4 star anise, orange zest and juice. Bring to the boil, then reduce to a simmer for 25 minutes, stirring now and then. Do not crush the cranberries as this will make the jelly cloudy.
2. 2. Scald a jelly bag or a large square of muslin in a large pan of boiling water to sterilise. Drain or squeeze out the excess water. Carefully pour the mixture into the jelly bag or a muslin suspended over a very large bowl, and leave to drip through until it stops. Don’t be tempted to squeeze the bag or muslin as this again will make the jelly cloudy.
3. 3. Return the pulp to the pan, add another 1.2 litres of water and simmer for a further 20 minutes. Drain through the jelly bag or muslin, as before, into a separate bowl. The juices will not be clear at this point in time, but don’t worry. It will clarify once you add the sugar.
4. 4. Combine the 2 juices and measure the volume. Weigh out the sugar, allowing 450g sugar to every 600ml juice, and set aside. Wash and rinse 12 x 175ml jars with lids and sterilise them in the oven at 150°C/fan130°C/gas 2 for at least 15 minutes. Place a saucer in the freezer to chill.
5. 5. Pour the juice into the cleaned pan, bring to the boil and boil for 10 minutes to concentrate the flavour, skimming off any scum as it collects on the surface. Add the sugar and stir until it has dissolved, then bring back to the boil and boil rapidly for about 10 minutes, continuing to carefully skim off the scum from the surface as it appears. This is important for a really clear jelly.
6. 6. After 10 minutes, test the jelly by pouring a little onto the chilled saucer. Return to the freezer for a few minutes, then remove and push your finger across the surface. If it wrinkles, then it’s ready. Take the pan off the heat, leave to settle and skim off any scum from the surface.
7. 7. Jellies tend to set very quickly so it’s important to make sure the jam jars are still hot from the oven when you’re ready to use them. Ladle the jelly into a sterilised jug and pour into the jars. Submerge a whole star anise in each jar and keep in place up against the side of the jar with a clean, fine metal skewer balanced against the rim of the jar for about 1 hour, until set, then carefully remove the skewers. The jelly will be cool enough now to cover with waxed discs and lids. Keep in the fridge once opened and use within 3 months.

bookseller1980

I might give it a try. After I've made my cards of course.:rotfl:

sallyx

Thanks for that Luc, I shall get onto it once ive written the cards. Hey next year you will be able to do cute cards with baby bean. I have used DD's foot print to make a rudolf card and have to say im rather pleased with it

angelflower_2

sounds great. What would you eat it with aside from crimbo dinner?

Lucifa73

sallyx wrote: »

Thanks for that Luc, I shall get onto it once ive written the cards. Hey next year you will be able to do cute cards with baby bean. I have used DD's foot print to make a rudolf card and have to say im rather pleased with it

I already thought I'd do wrapping paper with hand and foot prints...:o

If you make the jelly first you'll be able to write the cards while its straining...

sallyx

That will be cute too...
Tell you my 3 yr old DD was not impressed at having to do 60 cards and me making her stand there dipping her foot into brown cold paint...te he he!

Lucifa73

angelflower wrote: »

sounds great. What would you eat it with aside from crimbo dinner?

I would need to taste it first to see how sweet it is but probably with a nice mature cheese, in muffins or as a glaze over roast duck, stirred into gravy to add depth, in ham sandwiches, with pate and oatcakes...