FOR me, Christmas is a time for celebration, for family, for laughter and good food.
I remember the times when I used to prepare everything at home – the turkey, vegetables, stuffing and pudding – and take it to Granny’s on Christmas Eve, ready to be cooked the next day.
Although, these days, most of my Christmases are at home and the young come back to us with their children, so the preparation and organisation doesn’t seem to be getting much less.
So I’ve gathered together my festive recipes and a few snippets of wisdom gained over the years to make your Christmas cooking easier and less stressful.
I wish you very happy cooking, a merry Christmas, and a happy New Year.
Scarlet confit (serves 8)
Ingredients:
- 450g fresh or frozen cranberries
- 225g granulated sugar
- Finely grated zest and juice 1 orange
- 50ml port
- 50ml cider vinegar
- Large pinch ground allspice
- Large pinch ground cinnamon
This is my version of cranberry sauce – it is perfect with roast turkey or game.
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Method:
time to time. Don’t worry if it looks a bit runny as it thickens when it cools.
Preparing ahead:
Cook and keep covered in the fridge for up to three weeks. Freeze for up to three months.
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