STAR FRUIT WINE RECIPES
SPICED & WARMING MULLED WINE RECIPE | JAMIE OLIVER RECIPES
Come the festive season, there's nothing better than a spiced, warming glass of this mulled wine
Total Time 20 minutes
Yield 10
Number Of Ingredients 11
Steps:
- Peel large sections of peel from the clementines, lemon and lime using a speed-peeler.
- Put the sugar in a large saucepan over a medium heat, add the pieces of peel and squeeze in the clementine juice.
- Add the cloves, cinnamon stick, bay leaves and about 10 to 12 gratings of nutmeg. Halve the vanilla pod lengthways and add to the pan, then stir in just enough red wine to cover the sugar.
- Let this simmer until the sugar has completely dissolved into the red wine, then bring to the boil. Keep on a rolling boil for about 4 to 5 minutes, or until you’ve got a beautiful thick syrup. The reason I’m doing this first is to create a wonderful flavour base by really getting the sugar and spices to infuse and blend well with the wine. It’s important to make a syrup base first because it needs to be quite hot, and if you do this with both bottles of wine in there you’ll burn off the alcohol.
- When your syrup is ready, turn the heat down to low and add your star anise and the rest of the wine. Gently heat the wine and after around 5 minutes, when it’s warm and delicious, ladle it into heatproof glasses and serve.
Nutrition Facts : Calories 183 calories, FatContent 0.1 g fat, SaturatedFatContent 0 g saturated fat, ProteinContent 0.3 g protein, CarbohydrateContent 21.9 g carbohydrate, SugarContent 21.8 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
CLASSIC MULLED WINE RECIPE | BBC GOOD FOOD
Make perfectly spiced mulled wine at Christmas with our easy recipe. Use a good quality red wine like an unoaked tempranillo or try a twist with a dash of sloe gin
Provided by Good Food team
Categories Drink
Total Time 50 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield Serves 6
Number Of Ingredients 6
Steps:
- Put the red wine, cinnamon, star anise, cloves, lemon zest and sugar in a large pan. Cook on a low heat for 10 mins.
- Remove from the heat and cool, leaving to infuse for about 30 mins.
- To serve, heat without boiling, stir in the sloe gin (if using, see tip below) and pour into mugs or heatproof glasses.
Nutrition Facts : Calories 196 calories, FatContent 0.1 grams fat, CarbohydrateContent 13.8 grams carbohydrates, SugarContent 13.6 grams sugar, FiberContent 0.2 grams fiber, ProteinContent 0.3 grams protein, SodiumContent 0.03 milligram of sodium
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DARK FRUIT CAKE | JUST A PINCH RECIPES
This is my SIL, Becky's, Great Great Uncle Lee A. Harley's Dark Fruit Cake recipe. It has also won several blue and red ribbons at the South Carolina State Fair in the 60s and 70s. It is a 7 pound cake.
Becky says this one is her favorite!
She also says that her Great Great Uncle Lee was a very sweet Christian man who loved the Lord. Before he started baking cakes he was a candy machine vendor and he had a following of children who would come to meet him every week when he came to fill the machines and he would give them gum and tell them about Jesus and his love for them.
Enjoy!
From justapinch.com
Reviews 4
Category Cakes
Cuisine Southern
From justapinch.com
Reviews 4
Category Cakes
Cuisine Southern
- NOTE 3: I also searched the Sauer's web site and they do not have a "cake spice" which is why I have made the assumption that "all spice" is what is meant. It may be that they used to have a spice with that name, but they no longer do. You, can, of course, choose any spice you like. AND more than a box of spice seems like an awful lot -- I consulted with Becky and she says it is a 7 pound cake so should be correct. (Also: If you cannot find the right one -- you may wish to try this group of Cake Spice Ingredients: Cinnamon, Star Anise, Ginger, Cloves, Allspice and Nutmeg -- I leave the amounts to your own choosing. You may prefer more of one than another.)
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GLAZED MULLED WINE HAM | JAMIE OLIVER RECIPES
Beautifully finished with a sticky mulled wine-inspired glaze, this is Christmas ham at its finest. Fragrant and full of flavour, it makes the perfect festive centrepiece. Plus, it’ll give you a stash of beyond-delicious leftovers.
From jamieoliver.com
Total Time 2 hours 40 minutes
Calories 290 calories per serving
From jamieoliver.com
Total Time 2 hours 40 minutes
Calories 290 calories per serving
- Take your meat out of the fridge and bring it up to room temperature before you cook it.
- Place the gammon in your largest pot, then strip in the woody herbs and add the bay. Roughly chop the celery and carrots, peel and quarter the onion, and squash the garlic cloves, then add it all to the pot with the chilli and peppercorns.
- Cover with water, bring to the boil, then pop the lid on and simmer gently for 2 hours, or until the meat is tender, turning it halfway, topping up with water occasionally and skimming away any excess fat.
- Preheat the oven to 180°C/350°F/gas 4. Transfer the gammon to a large roasting tray (save a little of the stock for later), then carefully remove the skin and discard, keeping the fat on the meat. Score the fat in a criss-cross fashion, then drizzle with 1 tablespoon of oil. Roast the gammon for 20 to 30 minutes, or until lightly golden.
- To make the glaze, spoon the marmalade into a non-stick frying pan on a medium heat, pour in the red wine and bring to a simmer, stirring occasionally.
- Add the spices and bay, strip in the clementine zest using a speed-peeler, then pour in the pineapple juice, saving the fruit for later. Allow to bubble away and reduce by half, then switch off – it should be thick and syrupy.
- When the roasting time’s up, take the tray out of the oven, then arrange pineapple rings over the gammon, securing them with a few cloves. Arrange the rest of the pineapple in and around the tray, then pour the glaze over the meat.
- Spoon ½ a ladleful of the gammon stock into the pan you used to make the glaze, scrape up all the sticky bits from the bottom and pour into the tray, ensuring all the gammon and pineapple is coated. Roast for a further 20 minutes, or until beautifully glazed, basting with the glaze every 5 minutes.
- Remove the glazed ham to a serving platter, ready to slice hot, cold or at room temperature. Pour any remaining glaze from the tray all over the ham, and arrange the pineapple slices around it.
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