Homemade Christmas Sauces

I’m currently making redcurrant jelly and cranberry sauce (at least it has made room in the freezer for the other’s turkey).

We always put out redcurrant jelly and cranberry sauce for christmas lunch as one of the christmas sauces to have along with the main meal.

For the last couple of years, I’ve also been making redcurrant jelly along with raspberry jam for presents, especially to my cousin who has been very receptive and lovely about my homemade concoctions – brave soul!

Do you fancy making your own sides for christmas dinner? They are very easy and the recipes are right here, specially for you!

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Redcurrant Jelly

(Makes 4-5x 225g jars)

– 1kg redcurrants – 400ml water – Granulated sugar (see method for further instructions about amounts needed)

  1. Put the redcurrants in a large pan with 400ml of water. Simmer until soft and the juices from the currants have leaked. It should take about 45 minutes.
  2. Strain through a jelly bag/muslin for several hours, better yet to leave it overnight, taking care not to poke or prod as this will result in a cloudy jam.

3. Measure the juice and put it into a clean pan. For every 600ml of juice, add 450g of sugar as you start to bring the pan of liquid to the boil, stirring the sugar in until it has dissolved. Bring it to a rapid boil and leave it for about 8 minutes, stirring occasionally to check if the liquid is becoming sticky rather than runny.

4. Pectin test: Put a china plate inside the freezer until it is cold. Put a small dollop of jelly on the plate and put it back in the freezer for a minute. Remove and run your finger through the middle – if it leaves a trail, it is done. If it starts to run back together, continue to boil and keep checking regularly – be careful not to leave it for too long or it will burn but under-boil it and it will not set.

5. Once your jelly has started to set, remove from the heat and allow to cool before ladling the liquid into sterilised jam jars.

6. To sterilise jam jars, place the jars and lids inside an oven preheated to 150C until warm to the touch. Remove from oven and leave to cool completely before using.

7. Place a wax disc over the top of the jelly in the jars to help them keep longer, seal the lid and label. Store in a cool, dry, dark place overnight before using to allow it to set properly. Serve with your Sunday roast dinner. Use within 12 months.

Here is the link for more redcurrant recipes and fun facts about the fruit: https://thekitchengardenblog.wordpress.com/2016/08/22/redcurrants/

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Dad’s Cranberry Sauce

(Makes 4x 350g jars)

-900g fresh/frozen cranberries -Juice of 2 oranges -150g granulated sugar

  1. Place the cranberries in a large pan.
  2. Add the juice of the oranges to the pan followed by the sugar.
  3. Bring everything up to simmering point, stir well, put a lid on the pan and let it all simmer for about 20 minutes, or until the cranberries are breaking down. Stir now and then.
  4. Remove the pan from the heat. When it is cool enough to handle, scrape into sterilised jam jars. Store in the fridge. For freezing, when cool transfer the relish to a plastic container and freeze.

Here is the link for more cranberry recipes and fun facts about the fruit: 

https://thekitchengardenblog.wordpress.com/2016/12/24/cranberries/

 

 

Recipe: Strawberry and Rhubarb Jam

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I picked the last of the rhubarb just in time to make two batches of strawberry and rhubarb time, something I have been whining about for a long time of getting round to doing. It tasted pretty good and a great way of padding out your strawberries to make enough jam if you are lacking. It is like a burnt pink colour when it is done and looks lovely in the jars. I used fresh rhubarb picked straight from the patch and strawberries I had defrosted from the freezer, gradually adding to them over the weeks to build up enough for 100g worth.

When using jam jars, if you are planning to keep them for yourself, you can use any jar you like from a shop bought produce. If you are planning to sell them, you need to purchase some unlabeled jars without any slogans on them – it would not do to sell homemade jam in a Bonne Maman jar so keep those lovely ones for yourself. Also, I would recommend investing in some wax discs to put over the surface of the bottled jam before you put the lid on to prevent it from moulding quickly. Lots of jam that I made last year, perfectly well and sterilised, has still grown a little mould on top whenever I now open it. It is slightly unappetising.

On that charming note, here is the recipe:

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Strawberry and Rhubarb Jam

(Makes about 4 370g jars worth)

– 500g rhubarb – 500g strawberries – 500g granulated sugar – Juice of 1-3 lemons – 1/2 bottle of 250g  Certo Apple Pectin (or another form of pectin)

  1. Cut the rhubarb into pieces, about 2cm big, to help it break down quickly and so that you do not have large chunks of rhubarb balancing on your toast. Put it in a large pan with the strawberries. Turn the heat up high and  bring to the boil, stirring to prevent burning.
  2. Add the lemon juice and sugar, stirring them in.
  3. Bring the entire mixture to a  furious boil, stirring occasionally. Allow it to boil for probably about ten minutes, until the mixture is thickening.
  4. Meanwhile, put a china plate inside a freezer to use for testing the pectin later on. When you are ready, put a small dollop of the jam onto the china plate a put it back in the freezer for a minute or two. Take it out and run your finger through the middle of the jam – if the mixture wrinkles, it has enough pectin in it. If it does not, continue to boil the mixture and check again continuously.
  5. When ready, turn the heat off and stir in 1/2 bottle of liquid pectin of choice to make sure that it is set. Allow the mixture to cool completely before bottling and placing a cool, dry, dark place overnight to allow it to set.
  6. To sterilise jam jars, preheat the oven to 150C and put the jars and lids inside for about five minutes until they are hot to the touch. Using oven gloves, remove from the oven and leave them to cool completely before using.

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