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hristmas is a time for giving and sharingwith friends and family, so what betterway to


celebrate than bymaking your own Christmas gifts? You don’t even have to be particularly creative tomaster some of the recipeswe have coming up, sowhy not invite some friends round for a festive gift-making session, or get the children involved? Small handsmake for excellent chocolate truffles – as long as they don’t eat themall and they aren’t boozy! For a fun project, try putting old


shoeboxes to good use as recycled Christmas hampers.Wrap themin Christmas paper, fill themwith tissue paper or shredded paper and pile highwith your homemade goodies – guaranteed to put a smile on the recipient’s face.


ROASTED SHALLOT, CRANBERRY AND GINGER CHUTNEY


Splash out on some lovely Kilner jars and you are giving two gifts in one. Place this chutney in a hamper alongside some hand selected artisan cheese (see our cheese feature) and a bottle of red for a delicious foodie gift.


Makes approximately 1 kilo


 2cmpiece of ginger, peeled and grated  1 cinnamon stick  Zest of one orange  200ml redwine vinegar  200ml cider vinegar  50g raisins  450g shallots  2tbsp of rapeseed oil  Sea salt and black pepper  250g soft brown sugar  250g fresh/frozen cranberries  250g eating apples (i.e. Cox’s or Pink Lady) peeled and cut into small chunks


1 Peel the shallots, leaving on the root end to hold themintact. Halve the shallot length wise and place on a baking sheet.


2 Drizzle the rapeseed oil over the shallots, seasonwith the sea salt and black pepper and sprinklewith 1 tbsp of the soft brown sugar.


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3 Roast the shallots in the preheated oven for 20-25minutes, turning occasionally, until soft and caramelized. Remove fromthe oven and set aside.


4 Sterilise the Kilner jars bywashing inwarm soapywater, rinsing and placing in a moderate oven for 5minutes.


5Meanwhile, place the cranberries, apples, ginger, cinnamon stick, orange zest, redwine vinegar and sugar, and bring slowly to simmer, stirring gently until the sugar has dissolved. Slowly simmer for 10minutes until the apple and cranberries are soft.


6 Add the cider vinegar and raisins, bring to the boil and cook for 10-15minutes until thickened, stirring occasionally. If it is still runny, simmer for a further 5minutes or until thick. Stir in the shallots and then spoon the chutney into sterilised jars.


7 Seal and store in a cool dry place for up to 6months.Once opened, store in the refrigerator and usewithin 1month.


www.ukshallot.com TURKISH DELIGHT 5


Turkish Delight is always a favourite at Christmas, and this versatile recipe can be made inminutes. Try different flavours such as lemon, crème dementhe and orange, and vary the colours accordingly.


Makes 450g


w CHRISTMAS GIFTSw


 450g granulated sugar  300mlwater  25g powdered gelatine  2.5ml tartaric acid  30ml rosewaterPink food colouring  25g icing sugar, sifted  15ml cornflour


1Wet the insides of 2 x 18cmshallowsquare tinswithwater. Place the sugar and all but 60ml ofwater into a heavy-based saucepan. Heat gently, stirring occasionally, until the sugar has dissolved.


2 Blend the gelatine and remainingwater in a small bowl and place over a saucepan of hot water. Stir occasionally until dissolved. Bring the sugar syrup to the boil and boil steadily for about 8minutes, or until the syrup registers 127C/260F on a sugar thermometer. Stir the tartaric acid into the gelatine, then pour into the boiling syrup and stir untilwell blended. Remove fromthe heat.


3 Add the rosewater and a fewdrops of pink food colouring and stir, adding a fewmore drops, as necessary, to tint themixture pale pink. Pour themixture into the prepared tins and allowto set for several hours or overnight. Dust a sheet of greaseproof paper with some of the icing sugar and cornflour. Dip the base of the tins in hotwater and invert on to the paper.


4 Cut the Turkish Delight into 2.5cmcubes, using an oiled knife. Toss the squares in icing sugar to coat evenly.


Perfect Christmas publisher: Southwater


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