Mulled Apple Juice

Serves 6

Ingredients:

• 1.5 Litres (50 fl oz) apple juice
• 4 tablespoons maple syrup
• 2 cinnamon sticks
• 6 whole cloves
• 2 tablespoons allspice
• peel of 1 0range
• peel of 1 lemon

You could even use one of those mulled wine spice bags, instead of creating your own spice bag!

Method:

1. Pour the apple juice into a large saucepan, and add the maple syrup and allspice.
   Place the cinnamon sticks, cloves, orange peel and lemon peel into a muslin spice bag, secure with kitchen string and drop the spice bag into the mixture.
2. Simmer the saucepan on medium heat for 5-10 minutes or until the mixture is very hot (but not boiling). Remove and discard the spice bag.
3. Ladle the cider into big cups or mugs, adding a fresh cinnamon stick to each serving if desired.

Chilli Oil

Ingredients
3 fresh plump red chillies, finely chopped (seeds too)
4 fresh small red chillies, finely chopped (seeds too)
1/2 tsp crushed dried chillies
500ml rapeseed oil
2 tbsp sesame oil
1/2 tsp cayenne pepper
2 whole dried chillies

Method
Put the fresh and dried crushed chillies into a saucepan with the rapeseed oil. Simmer for 10 minutes. Remove from the heat and stir in the sesame oil and cayenne pepper, then leave overnight to cool.
Strin the cold oil through a double layer of muslin into a jug then pour into sterilised bottle(s). Drop in the whole dried chillies. Keep in a cool cupboard for up to three months.

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Apple and Blackberry Leather

Ingredients
500g blackberries
500g peeled, cored and chopped cooking apples
Juice of 1 lemon
150g runny honey

Method
Preheat oven to it's lowest setting (60oC). Line two baking sheets with greaseproof paper.
Put the fruit and lemon juice into a pan and cook gentle until soft, around 20 minutes. Rub the mixture through a sieve into a bowl. You should end up with around 700g of fruit puree. Add the honey and mix well.
Divide the mixture between the two baking sheets and spread it out with the back of a spoon until the puree covers the tin.
Cook for 12 - 18 hours until the puree is completely dry. Roll up in the greaseproof and store in an air tight tin.


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Pear and Lemon Jam

Ingredients 2kg pears, cored, peeled and chopped 1kg jam sugar 1 litre water 3 medium lemons, zested, squeezed and strained.

Method
Place prepared pears into a bowl and cover with water to stop them going brown.
Zest the lemons and squeeze, strain the juice to remove any pulp and pips.
Put the pears, the water and the lemon zest and juice into a large heavy based saucepan and simmer until the fruit is soft.
Add the sugar and bring to a rolling boil.
Boil for 10 minutes and then test the jam for readiness. If it requires longer then give it 4 minute 'bursts' at a rolling boil.
Pour into sterilised jars and lid.
Let jam cool and then keep cold.
Only label once the jam is completely cooled.


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Plum and Sage Jam

Ingredients

• 675g caster sugar
• 900g plums, stoned and roughly chopped
• 200ml water
• 10 fresh sage leaves, ripped up
• 2 pinches of ground cinnamon

Method

Place sugar on tray in a cool oven, 140oC, 275oF, and warm

Put the plums into a pan with the water. Simmer over a low heat until the fruit starts to break up and becomes like puree.

Add the sugar and a sugar thermometer. Bring to the boil and boil quickly until the temperature reaches 104oC/220oF.

Remove from the heat and cool for about 20 minutes. Add the sage and cinnamon when the jam has cooled, stirring them in well.

Place in clean jam jars and. Put on lids and store in a cool place.


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