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/

 

 

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Runner Beans

 

Phaseolus coccineus, known as runner bean, is a plant in the legume or Fabaceae family.

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This species originated from the high altitude regions of Central America. From there it made its way to Spain then eventually spread throughout Europe. The runner bean is believed to have first been introduced to England in the 17th century by plant collector John Tradescant the younger. The runner bean plant was grown for nearly one hundred years in Britain as an ornamental until the pods were rediscovered to be edible by Philip Miller of Physic Garden in Chelsea. Runner beans are easy to grow and a staple vegetable in British cuisine. In the 1969 Oxford Book of Food Plants the runner bean is described as, “by far the most popular green bean in Britain”.

The knife-shaped pods are normally green. However, there are an increasing number of other climbing beans that are purple or yellow for a variety of colour. (Maybe in another post…)

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Sow your runner beans in trenches filled with well rotted manure and compost. Sow the seeds indoors in deep pots of compost (tall yoghurt pots are ideal) with compost in April-May 2.5cm (1″) deep. Water well and place in a warm position and make sure the beans get plenty of light when they germinate. When the frosts have finished, plant the beans out into the prepared trench 25cm (10″) apart. Keep watered and protected from wind or too much sun by shading them in horticultural fleece. While you plant the beans out, stick a pole, such as a bamboo pole, next to each bean. Encourage them to climb up it as they grow upwards. Or sow outdoors May-July where they are to crop, 5cm (2″) deep, directly into finely-prepared, well-cultivated, fertile soil, which has already been watered. We often do some of each (as we love beans) – we start off with some indoors and add more outside when the weather warms up.

Over winter, do not pull your bean roots up. Leave them in the ground and cover with layers of thick horticultural fleece. The next season, the roots should re-grow and give you an early harvest of beans. This year we harvested beans from the roots of beans that we planted three years ago!

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Harvest the beans July-October. Pick off the beans gently, trying not to damage the plant or the flowers (which will be pollinated by the bees and made into the beans themselves). Try not to leave the beans until they get too big. Once the plant believes that it has enough large beans formed, it stops trying to produce flowers and your harvest ultimately fails. At the height of bean picking, we are often harvesting craters worth of beans daily and have far too much to prepare.

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To prepare beans for eating, I like to remove the tops (I don’t bother with the tails), string them if needed (but I prefer to harvest them before they need stringing) and to slice them in the bean grinder we have in out kitchen. I’m sure they are easy to buy on the internet, and are so worth it.

To cook them, bring a large pan of water to the boil and add the beans, turning the heat down to low. Leave to simmer for about 5-8 minutes, remove from the heat and drain.

To freeze beans, dip the beans in the boiled water for less than a minute, remove and plunge into icy cold water. Once they are completely cold, seal in a plastic bag and store in the freezer. This way, we often eat homegrown runner beans still on Christmas day.

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Variations of runner beans we have tried are: ‘Moonlight’, ‘St George’, ‘Firestorm’, ‘Wisley Magic’ 

They are all yummy. Growing your own beans is so much nicer than buying them from a supermarket. I remember loving runner beans from my gran when she used to grown them for us when I was little, before I every tried gardening. It was so disappointing to try them from the shop. If you ever try to grow something green, runner beans are so worth it.

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Runner beans contain vitamin K, folate, vitamin C and manganese. Legumes are a good source of fibre in general, and runner beans are no exception: 100 grams has 9 per cent of the daily RDA. And good fibre intake is essential for colon health, including maintaining healthy blood sugar and cholesterol levels. Runner beans are a great way to load up on vitamin A, with 28 per cent of your RDA in 100 grams. This essential nutrient is important for eye, skin, bone and tooth health. Lutein, zea-xanthin, and B-carotene are some of the antioxidants are found in runner beans. Zea-xantin is thought to be important for UV light-filtering functions in the eyes. The beans inside the runner bean pods can be cooked and eaten on their own. They’re a good source of vegetarian protein, 20g per 100g of dried beans.

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Here are some recipes to try runner beans with:

Raw runner beans dipped in homous.

Boiled or steamed runner beans dressed in the juice of one lemon and tossed in sesame seeds as a side dish.

Favourite dinner: baked potato, baked beans, cheese and runner beans – Beans Means Heinz

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Eaten with your roast dinner, a cooked pasta dish, like bolognese or lasagne, with your potato and sausages, even as a side to pizza they are amazing.

Anything you would eat peas with, beans go very well with as an alternative.

I adore runner beans. If I ever had to grow one green vegetable in the garden, runner beans would be it!

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Recipe: Fried courgette-tomato sauce with spaghetti