Cranberry, Orange & Port Sauce

Christmas means different things to different people. For me it means family. My fondest memories of Christmas are when I lived in the North of Scotland and would drive home to my parents’ house on Christmas eve, sometimes through the snow to be met by the delicious smells of pre-Christmas day cooking and the distant hum of computer games being played by my brothers in the games room (which I might add used to be my bedroom until I came home one day to find I’d been moved to the attic and a huge flat screen TV and playstation in place of my bed and desk-although technically I hadn’t been living at home for over 5 years so I couldn't argue too much).

It was around this time that I decided to make my own cranberry sauce and discovered this recipe on a vegetarian Christmas website. The smells which fill the kitchen whilst this is cooking are the smells of Christmas and the end result is so homely and cheerful looking that you can’t help but get that smug glow of a domestic goddess. It also makes a wonderful present.

Unfortunately it’s going to be just me and Mr K for Christmas this year as it’s a bit of a longer drive from Auckland to Scotland but in honour of my parents I am using a bottle of port which they bought for us when they came to visit earlier this year. Cheers!

I struggled to find fresh cranberries at this time of year in Auckland but I did find some lovely organic frozen ones in Wise Cicada in Newmarket which will do the job.

Cranberry, Orange & Port Sauce

Ingredients

This recipe is for approx. 2 cups or 2 jars of sauce. My mason jars  from Stevens can hold just over 1 cup.

·         3 cups (300g) cranberries

·         2 oranges, juice from both and zest from 1

·         1 cup (200g) of castor sugar

·         8 Tbsp. of Port

1.   Add the cranberries, orange juice, orange zest, sugar and half the port to a saucepan.

2.   Bring to the boil and then turn the heat right down so that it is just simmering.

3.   Simmer for about 15mins until the sauce becomes syrupy and the cranberries have popped and become pulpy.

Do not allow it to reduce too much and burn. You can cover for 5 mins to allow the fruit to break down without the liquid reducing too much.

4.   Stir in the remaining port and turn off the heat.

5.   Fill some sterilized jars (I sterilise jars by placing them half filled with water in the microwave for 10mins. I cover the lids with hot water and soak for 10mins). Seal and allow to cool before putting in the refrigerator.

    The jars should keep for a few weeks, although I have usually given them all away or eaten them within 2 weeks so I am not sure of their exact shelf life.

So tell me, what are your favourite memories of Christmas?

dinner (just checking my presents taste good)

Chocolate Raspberry Brownies

Everyone agrees that Clevedon is full of Poms. I’ve heard conflicting information as to why. Some suggest it’s the wetter than average Auckland climate reminding them of home, others that it has something to do with horses and hunting, although there aren’t any foxes in New Zealand so who knows what they are hunting.

One thing is for sure, I love Clevedon and I too am a pom!

The wet climate and huge hills put me off moving there but I do like to go of a weekend, buy some veggies at the Farmers market then swank around in the village coffee in hand.

Now I think about it this practice probably makes me closer to being a Jafa than a pom but either way we had a lovely day out in Clevedon last Sunday.

The market is just outside the village and wonderfully chilled out with music playing in the background as people browse for vegetables, chilli sauce, fresh pasta and of course the famous buffalo mozzarella.

After stocking up on the vegetables for the week we headed straight to the brownie stand. I make a pretty mean brownie and Mr K often says I only buy other peoples brownies to say they are not as good as mine. NOT TRUE! I do buy other peoples brownies but its research, I want the ultimate brownie and if someone has a better brownie I want to know about it. I’ve so far found two which are better than or at least as good as mine-Auckland Domestic Airport and Clevedon market. The range at Clevedon is fantastic and the value of 4 for $10 unbeatable.

After stocking up with the brownies we head into the village to grab a coffee and enjoy our spoils.

So tell me, what is your signature dish and do you try others just to make sure yours is still better?

Chocolate Raspberry Brownies

(or if you want ones just as good J head to Clevedon Market)

Ingredients

Makes about 20, depending on how big you cut them

·         200g Dark Chocolate (I use Whittaker’s 62% Dark Cacao)

·         200g unsalted butter

·         5 eggs

·         2 cups of caster sugar

·         1 tsp. vanilla extract

·         1 1/3 cups plain flour

·         1 tsp. baking powder

·         ½ cup cocoa powder

·         ½ cup raspberry jam

·          

1.   Melt the chocolate and butter in a bowl. I use the microwave for this. I just do it one minute at a time and it usually takes three minutes but you need to keep a careful eye on it or you’ll ruin it. Otherwise you can do this in a bowl over simmering water (about 15mins). Once melted set aside to cool slightly.

2.   Gently whisk the eggs, sugar and vanilla in another bowl. Don’t put too much air in this.

3.   Thoroughly mix the chocolate mixture into the egg mixture.

4.   Sieve (a must here because of the cocoa) the flour, baking powder and cocoa on top then gently fold this in. Don’t over work it but make sure there are no lumps of flour remaining.

5.   Pour this into a tin, which is already lined and greased (or I use a silicone tray to save all this hassle). 24 x 24cm.

6.   Dollop the raspberry jam over the top. Swirl the jam through the mixture with a wooden skewer.

7.   Bake in the oven for about 35mins at 160°C. The top should have formed a crust and an inserted skewer comes out with some moist crumbs still attached.

8.   Let the cake cool in the tin (very important or else you end up with half the cake still in the tin).

9.   Now just slice and serve with fresh berries and yoghurt.

It keeps for a few days and actually seems to get better with age!

You could make this orange chocolate cake by changing the raspberry jam for marmalade.