The Icing On The Cake

Cranberry and Apple Jam with Port Wine

Makes approximately 1.75kg

1. Cranberries                                           500g
2. Water                                                     150ml
3. Sour Cooking Apples                         500g
4. Sugar with Pectin                              1kg
5. Fine Port                                               8 tablespoons

• Place Cranberries and water in a saucepan
• Add peeled and quarter cooking apples
• Cover and simmer for 15 minutes until fruit is soft
• Remover from heat, add sugar and stir until dissolved.
• Return to heat, bring to the boil and boil for 4 minutes stirring occasionally
• Remove from heat
• Cool for 15 minutes, then stir in the Port
• Pour   into warm jars
• Cover when cold

From the Cook’s Kitchen

*Pectin is the setting ingredients for jam

Always use clean warm jars because pouring hot jam into a cold jar may cause it to crack or shatter.

Jars must be cleaned by placing them in a large saucepan of warm water and bring the water to the boil for 5 minutes.

The Greatest Sin

The greatest sin is to do nothing

Because you can only do a little

Edmund Bunkle

Apricot & Brandy Mincemeat

Makes 1.75kg

Ingredients

1. soft dried apricots                       250g
2. 2 oranges                                    Finely grated rind & juiced
3. orange marmalade                     4 tablespoons
4. Demerra sugar                             500g
5. Mixed Spice                                 2 level teaspoons
6. Nutmeg                                          1/4 level teaspoon
7. Fine Brandy                                 300ml

• Into a large bowl snip the apricots into small pieces
• Add the rind of the oranges and 3 tablespoons of the juice
• Stir in all the other ingredients.
• Cover and leave for 2 days
• Stirr 3 or 4 times during that time.
• Pack into clean warm jars
• Cover tightly with lids to prevent evaporation of the Brandy.
• Store in a cool dry place.

Keeps well for up to 3 months

From the Cook’s Kitchen  Hints & Tips

If giving as a gift

Cut Christmas patterned material into squares or rounds approximately 40cm larger than the top of the jar lid.

Cover the lid, place an elastic band around the material to hold it in place.

Using a 6mm wide piece of bright ribbon  place  it around the top of the jar & tie a bow.

Never Doubt

Never doubt that a small group of thoughtful, committed citizens can change the world

-  indeed, it’s the only thing that ever has.

(Margaret Mead)

Quick as a wink Frosting

1. Melt 1 packet of chocolate bits over hot water,   not boiling,   until melted.
2. Sift in 3/4 cup icing sugar mixture and stir through melted chocolate.
3. Beat in 1/4 cup Nestle Ideal milk
4. Allow to cool to spreading consistency and spread over a 20cm (8″) cake

Hints & Tips from the Cook’s Kitchen

Remember that Chocolate needs T.L.C. so melt over simmering water only.

If the heat is too hot you will have a white bloom through the chocolate when it cools.

Don’t allow steam to get into your chocolate or it will thicken it.

Chocolate Ganache

Chocolate Ganache is a creamy smooth blend of pure cream and great chocolate.

Never cook with a wine that you would not drink from a glass.  the same rule applies to chocolate,  never use a chocolate that you would not eat on it’s own

Remember that the quality that you put in is the quality of taste that your finished product will have.

If it is Yuk to start with it will be Yuk when it is finished.

Place your cake on a wire rack which is on top of a suitable size container so that the ganache does not spill onto your bench top.

With Chocolate Ganache, I like it to be thick like pouring custard when it has cooled.

To achieve this you will need the following ingredients;

300 mls of good quality fresh cream and 600 grams very good quality milk or dark chocolate, broken into small pieces.

1. Place cream in a saucepan with high sides and bring to the boil until it nearly reaches the top of the saucepan.
2. Remover from heat, wait  5 minutes until cream has started to cool then slowly add the broken chocolate.
3. Stir continuosly until all the chocolate is melted and the cream and chocolate are as one.
4. Let stand for another 5 minutes then pour over your cake, all at one time.

The remaining ganache maybe stored in the refridgerator for upto 1 week.

To remelt,  place container of ganache in the microwave or place the ganache  in a double saucepan on the stove.

Hints & Tips from the Cook’s Kitchen

The most important thing to remember with Chocolate is that it demands TLC.    Tender Loving Care.

It is better to warm the ganache twice on a lower temperature than to place it on high heat.

If you heat the chocolate ganache on too high a temperature it will get a white bloom when poured over your cake and it sets.

Your Chocolate Ganache should have a good shine on it, like polished furniture.