 Need a last minute gift idea that doesn’t cost a fortune?
If you are feeling inspired by the likes of Kirstie Allsopp and her homemade home, there are plenty of things that you can craft yourself and giveaway as presents. You could make your own chutney, put into jars and decorate with ribbon. For the younger members of the family jars of sweets will be the perfect treat. Or why not make your own fudge, wrap in a square of cellophane and tie with ribbon for a gift that looks as good as it tastes!
Festive chocolate fudge recipe
Serves 16
Ingredients
• 100g plain chocolate
• 50g butter
• 1 tsp vanilla essence
• 1 tbsp golden syrup
• 200g icing sugar
Method
1. Place the chocolate and butter in a medium-sized bowl and melt in the microwave for 1-2 minutes (or place over a pan of gently simmering water until melted).
2. Stir in the vanilla essence and golden syrup, then gradually beat in the icing sugar until it forms a stiff paste (if you can’t get all the sugar into it, warm it slightly by placing the bowl over a pan of hot water). Press into a shallow 18cm square tin.
3. Leave to set, then turn out and cut into squares.
4. Decorate with ready bought festive cake decorations.
5. They will keep for up to 2 weeks in an airtight container.
Alternatively why not have a go at this Cranberry Chutney recipe the perfect accompaniment to your Christmas dinner. Makes 3 x 300g jars
Ingredients
• 450g cranberries, fresh or frozen
• 550g onions, peeled and finely chopped
• 450 tomatoes, peeled and sliced
• 675g cooking apples, cored and finely chopped
• 3 cloves garlic, crushed
• 570ml ready-spiced malt vinegar
• 1 tsp ground ginger
• 2 tsp salt
• 675g demerara sugar
Method
1. Place the cranberries in a preserving pan or large saucepan with the onions, tomatoes, apples, garlic and vinegar. Bring to the boil and simmer for about 20 minutes or until the fruit is well broken down.
2. Add the ginger, salt and sugar and stir continuously until dissolved. Simmer uncovered for about 1½ hours, stirring from time to time to prevent sticking, until thick and syrupy.
3. Pour into warmed jars and cover at once with waxed discs and a vinegar-proof cover. Cool and label. |
