Monday, 6 December 2010

Oranges and Lemons (but no Lemons)

So as I mentioned in my previous post I made my Christmas cake on Sunday, but instead of small individual ones I made one large cake as the recipe required some sort of intricate wrapping up, and four hours in the oven. I think I might have a go at Fruit cake buns instead and just ice them in a festive manner. 
I also made orange and ginger preserve to give as Christmas presents. I was a little scared, as I thought it may all go terribly wrong and I would burn the sugar, or myself (as I often do) but it was actually pretty easy (if a little messy). 
Anyway... here is the recipe.

I got seven jars from this, but they are all different sizes. I think it would make about four decent sized jars.

You Will Need

12 Oranges, chopped up.
250g of Crystallised Ginger
As much Stem ginger as you like
900g of Raw Cane or Preserving Sugar
Some jars

The Cooking Bit

* Dice up the Oranges as randomly as you like put into a food processor with the ginger (stem and crystallised) 
*Blend until you get a slightly coarse mix
*Pop this into a large heavy bottomed pan and put in all of the sugar.
*Boil on a high heat for 20 minutes (or longer if you want it thicker). Warning:This bit is really messy as it splatters a lot like some sort of witch's brew.
*Remove from the heat and let it cool for about ten minutes.
*Decant into jars of your choice. I got a couple of nice kilner jars and some left over jam jars.
*Wait until the Preserve it totally cool before putting on the lids and popping into the fridge.

Mine are all safe in the fridge now, just waiting to be labelled up. I have bought some ribbon, labels and twine on-line, and plan to make some fancy tops for them so they make more attractive presents. Pictures to follow...

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