Cranberry Ginger and Gran Marnier Sauce

Serves : 8
Prep: 5 mins
Total time : 15 mins
Get ahead: Make a few days ahead and chill. This recipe freezes very well.

350g cranberries
175g caster sugar

Juice and zest of 1 large orange

50ml Gran Marnier or Port

2 tsp grated root ginger

1. Heat all the ingredients in a pan, stirring until the sugar has dissolved. Bring to the boil, then simmer rapidly for 5 minutes until most of the cranberries have burst. Taste for sweetness, then leave to cool. Spoon into a dish.

Ginger Spiced Pears - Christmas Prep

I always love to make pickles or jam and edible christmas gifts like lemoncello, baileys marshmallows, Rum Coconut Ice. I usually make a tomato chilli jam or chutney, I have decided this year to try something a little different. Spotted this recipe in one of my favourite monthly food mags...

Makes: 2.5kg / 4lb 8 oz
Prep: 30 mins
Cook: 25 - 30 mins

NOTE: Store these away for Christmas to serve on the buffet table with all your festive cold meats and cheese.

500g/1lb 2oz granulated sugar
500ml/18fl oz white wine vinegarces
pared zest (use a vegetable peeler)
and juice of 1 orange
5cm piece ginger, thinly sliced (no need to peel)
3 bay leaves
1 tsp black peppercorns
1.5kg /3 lb 5oz small ripe pears

1. Put the sugar, vinegar, orange zest and juice, ginger, bay leaves and peppercorns in a large pan. Bring slowly to the boil, stirring constantly to dissolve the sugar, then boil for 5 mins.
2. Meanwhile peel, core and halve or quarter the pears depending on size. Add the pears to the pan and poach gently for 10 - 15 minutes until they are just tender. Remove with a slotted spoon and pack into a warm sterilised Kilner jars with rubber seals.
3. Boil the vinegar mixture hard to reduce by a third, then pour over the pears including the spices. The pears need to be completely covered with the liquid. Fit a rubber seal and clamp the jar tightly closed. Reserve any leftover syrup for topping up the jars later, as the pears will absorb the syrup over time. Store for up to 2 months.

To sterilise your jars. Wash in Hot soapy water, rinse, then drain and set upright in a roasting tin in one layer. Put in the oven at 180oC/160oC fan/ Gas 4 for 10 mins. If your jars have a rubber seal remove before putting the jars in the oven to sterilise the seals, simply boil in water

Cola Chilli Chicken

So this is the first recipe I am trying from Billy Laws cookbook "Have You Eaten".

A quick easy tasty recipe.

500g (1 lb 2 oz) boneless skinless chicken thighs
1 tablespoon cornflour (cornstarch)
4 tablespoons light soy sauce
2 tablespoons vegetable oil
1 red chilli, thinly sliced
5cm (2 inch) piece ginger, peeled and cut into 1mm (1/16 inch) strips
3 garlic cloves roughly chopped
355ml (12 fl oz) can cola drink ( I used Coke a Cola)
2 tablespoons dark soy sauce
1 spring onion (scallion) cut into 5cm (2 inch) lengths
Handful of unsalted cashew nuts, toasted

1. Cut the chicken thighs into bite-sized pieces and put in a bowl. Add the cornflour and 2 tablespoons of the light soy sauce and mix well. Place the chicken in the refrigerator to marinate for at least an hour.

2. Heat the vegetable oil in a frying pan or wok over medium - high heat. Add the chicken and cook until browned all over, then add the chilli, ginger and garlic and cook for another minute.

3. Pour cola into frying pan, adding just enough to cover the chicken, the cola will fizz up. Add the dark soy sauce and the remaining light soy sauce and let it simmer for about 15 mins or so until the sauce has reduced to a syrup consistency. It should be thick an sticky.

4. Turn the heat off, add the spring onion and toasted cashews and give it a quick stir before serving. Serve with steamed jasmine rice. ( I used brown rice)

I didn't use cashews as my nephew is highly allergic to nuts and we had this for lunch at my mums.