Hello Delicious!

Cranberry-Hibiscus Sauce

Ingredients:

½ cup freshly squeezed orange juice
¼ cup red wine
¼ cup water
½ cup dark brown sugar
1 clove
1 Tbsp. dried hibiscus leaves
1 Tsp. orange zest
1 12 oz. package of fresh cranberries
cheesecloth

Directions:
Place hibiscus leaves and clove on a piece of cheesecloth and tie into a tight bundle. Set aside.

In a medium saucepan combine orange juice, red wine, water and brown sugar. Bring to a boil over medium high heat.

Add hibiscus clove bundle to the liquid and boil for two minutes.

Stir orange zest into mixture and add cranberries. Bring mixture back to a boil.

Reduce heat to low, cover and simmer for 8 minutes until the liquid reduces. Pour cranberry sauce into a mason jar and let cool uncovered.

Store in the fridge for up to a week before 

Apple-Persimmon Sauce

Ingredients:
2 persimmons, peeled and cubed
6 apples, peeled and cubed
1 Tsp. ground cinnamon
¼ Tsp. freshly ground nutmeg
1 cup water
1/3 cup dark brown sugar
1 Tsp. fresh lemon juice

Directions:
Combine all ingredients in a medium pot and bring to a boil. Cover and reduce heat to medium low. Simmer for 25-30 minutes.

Mash apple sauce with a potato masher until it’s your desired consistency.

Store in an airtight container in the fridge for up to two weeks. Can also be frozen and stored for up to a year. 

Homemade Banana “Ketchup”

Ingredients:
1 semi-ripe plantain or banana
1 3/4 cups water
2 cloves garlic, crushed
2 tbsps. cider vinegar
1/2 c. sugar
1/2 tsp. ground black pepper
2 1/2 tsps. salt
1/2 red chilli, chopped
1/2 onion chopped

Directions:
Slice the bananas and put in a saucepan. Add the rest of the ingredients, bring to a boil and simmer for 20 minutes or until all of the ingredients are cooked. Puree with a hand blender until smooth. Taste and adjust the seasonings. Leave to cool then transfer to a wide mouth jar. Store in the refrigerator.

(Source: 1seniorlady)

Lemon Spread

Ingredients:
1/2 cup butter
1 cup white sugar
finely grated zest from 3 lemons
juice from 3 lemons
3 eggs
2 pinches salt

Directions:
Prepare all of your ingredients before cooking, as you need to be careful with timing once you get going! Zest and juice the lemons, measure out your butter and sugar, and gently beat your eggs.

If you have a double boiler, now might be the time to use it! Alternately, put a heat proof bowl over top of a pan with 2-3 cm of very gently simmering water. Melt your butter, then strain your lemon juice, and add the sugar. Whisk thoroughly until the sugar has been dissolved.

Slowly begin to add your beaten eggs to the lemon and butter mixture, whisking the whole time to keep the liquid smooth. If you stop whisking, the egg may cook too quickly and leave small lumps in your lemon spread—it’ll still taste fine, but it’s also easy to avoid! Whisk until all the egg has been added, then continue stirring it gently for a few more minutes until the mixture thickens, and can coat the back of a spoon or the side of your bowl. Add the lemon zest and stir until well dispersed throughout.

Sterilize a glass jar (consider reusing one that you had jam in previously) with boiling water, then add your lemon spread and seal straight away.

(via fuudporn)

Sweet Sage Cream Sauce for Pasta

Ingredients:
2 tablespoons butter
1 tablespoon cooking oil
1/4 teaspoon dried rosemary
1 tsp dried Sage
1/4 teaspoon dried thyme
2 tablespoons all-purpose flour
1 1/2 cups heavy cream
1/8 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 tablespoon brown sugar
salt and ground black pepper to taste

Directions:
Melt the butter with the cooking oil in a saucepan over medium heat. Mix the rosemary, sage, thyme, and flour into the butter mixture; cook and stir until smooth, bubbling, and turns a light tan color, 10 to 15 minutes.

Stir the heavy cream into the flour mixture a little at a time, allowing each addition to incorporate fully before adding more. Stir the nutmeg, cinnamon, brown sugar, salt, and pepper into the cream mixture; cook and stir until smooth

Spicy Pumpkin Butter

Ingredients:
1/4 c Dark brown sugar, packed
2 tb Sugar
1/4 c Water
1/2 ts Allspice
1/4 ts Ginger
1/4 ts Cloves
1/4 ts Nutmeg
1/2 ts Cinnamon
1 1/2 c Pumpkin

Directions:
Combine the two sugars, water, allspice, ginger, cloves, nutmeg and cinnamon in 4-cup glass measure. Mix well on high 3 minutes; stir. Add pumpkin and mix well n high 5 minutes. Let cool and refrigerate. Keeps several weeks in refrigerator or can be frozen. Use as you would Apple Butter.

Spiced Orange and beetroot chutney

While the Irish and Scots preferred turnips, English children made “punkies” out of large beets (which they call beetroots), upon which they carved a design of their choice. Then, they would carry their “punkies” through the streets while singing the “Punkie Night Song” as they knocked on doors and asked for money. Here’s a delicious and sweet way to enjoy the tradition of Beetroots in a modern fashion. Place on top of a Pice Brach, or Welsh Cake, for an even more delicious snack, or add over roasted meat.

Ingredients:
2 pounds raw beetroot , trimmed, peeled and diced (wear gloves!)
3 onions , chopped
3 eating apples , peeled and grated
zest and juice of 3 oranges
2 tbsp white or yellow mustard seeds
1 tbsp coriander seeds
1 tbsp ground cloves
1 tbsp ground cinnamon
2 1/2 cups red wine vinegar
3cups golden granulated sugar

Directions:
Put all the ingredients in a large saucepan and mix well . Bring to a gentle simmer, then cook for 1 hr (we cooked it for a bit longer), stirring occasionally, until the chutney is thick and the beetroot tender.

Once the chutney is ready, let it settle for 10 mins, then carefully spoon into sterilized  jars and seal while still hot. You can eat it straight away but it will be even better after a month. Will keep for up to 6 months in a cool dark place. Once opened, refrigerate and eat within 2 months.

(Source: downtownn)