30 December 2008


I know this is a dry post.

It's dry because it has no pictures.

So, I offer two stolen stories: one about Cinnamon and the other from the latest donna hay magazine (issue 42, Dec/Jan 2009) which is chockful of goodies and wonderful pictures... i pilfered two recipes to make the christmas bird:

Cranberry Relish (tweaked)

350g fresh cranberries
150g red-globe grapes
2 cups of caster sugar
1/4 cup water
2 tablespoon sherry vinegar
1/4 cup dry white wine
1 tbsp ginger liqueur

1. Place cranberries, grapes, sugar and water in a small saucepan over low heat and stir until sugar dissolved.

2. Add the vinegar, wine and liqueur and cook for 20 mins or until sauce thickens.

3. Spoon into jars and store in the fridge. Serve with turkey. {Was good with ham too!}

{The original recipe asks for 500 g frozen cranberries and 1/4 cup Port instead of white wine and the liqueur. Ginger liqueur is available at Eu Yan Sang}

The turkey recipe was Martha Stewart's {I skipped the cheesecloth part, I simply baste with Donna Hay's Orange-Tarragon Butter and dry white wine+ freshly-squeezed orange juice mixture}

Orange-Tarragon Butter

Combine 150g softened butter, 1 tablespoon finely grated orange rind, chopped tarragon (3 sprigs), 2 crushed cloves garlic, salt and pepper.

1 comment:

Inspira said...

Mmmm....to the bird of course! ;-P