Thu 28 May 2009
Home made Christmas gifts, pickles, preserves or Alcohol creations?
Posted by admin under Hampers1 Comment
Does anybody have any recipes for pickles, preserves or Alcoholic creations (i.e. Sloe Gin etc)
I'm working on a bigger budget then normal this Christmas and I want make a hamper of home made goods for family this year (but I am limited on time a little so preserving time needs to be a maximum of 4 weeks)
By bigger budget I actually mean I'm the most limited budget that I have ever been on before (but I worded it very poorly above)
Apple and Cinnamon Infused Vodka
6-8 Granny Smith apples (or any tart apple)
4 cinnamon sticks
2 (750ml) bottles vodka
Start with a 2 gallon jar. The kind with a spigot at the
bottom for pouring is the least messy, but any jar will do.
Fill the jar with the washed apples quartered and pitted,
but not peeled. Add cinnamon sticks and then fill with vodka.
With all the apples in the jar it should hold about
1 1/2 quarts. Store the jar for 3 or 4 days at room temperature
and then refrigerate to serve.
Raspberry Liqueur
Ingredients:
1 pt FRESH raspberries
2 1/2 c Vodka
1 Vanilla bean
1/4 tsp. Whole allspice
1/2 c Sugar syrup
1) Rinse berries and place in a mixing bowl, lightly crushing
to release flavor.
2) Add vodka, vanilla bean, and allspice.
3) Stir and store in bottle in cool dark place for 3 weeks.
4) Strain mixture through dampened cheesecoth squeezing as much
juice as possible.
5) Pour back in bottle adding sugar syrup to taste (1/3 to 1/2
cup per pint)
6) Age another 3-5 weeks.
I make this one every year at holiday time it's beautiful, delicious and everyone expects it each year now.
Christmas Jam
2 (20.00 ounces) packages frozen strawberries or 2 1/2 quarts fresh strawberries, hulled
1 lb cranberry, fresh or frozen
5 lbs granulated sugar
2 (3.00 ounces) envelopes liquid fruit pectin
Using a food processor, grind up the berries until smooth. Place in a large stockpot with sugar and pectin and stir to coat. Bring to a full, rolling boil and keep it boiling for 1 minute stirring the entire time. Remove from heat immediately and let cool 5 minutes.
Skim off any foam that has risen to the top.
Pour into clean, hot, sterilized canning jars, leaving 1/4" space at the top of each jar. Put on caps and process 15 minutes in a hot water canning bath.
Remove from canning bath with sterile canning tongs and let cool upside down overnight, making sure each jar has properly sealed.