Great British Food Christmas 2024

1 PANETTONE TOASTIES Take 2 1cm thick slices of fruity panettone per person. Place one slice on the base of a toastie machine and spread with 1 tablespoon of cranberry sauce. Top with 50g finely chopped white chocolate and (optional) 1.5 teaspoons of toasted flaked almonds. Top with the other slice of panettone, press together and pull down the lid of the machine. Toast until golden, checking after | 1 minute. 2 SWEET RED CABBAGE In a large pan gently fry one thinly sliced medium-sized red onion in a little oil until very soft. Core and thinly slice one medium- sized red cabbage and add to the pan with 4 cloves, 1 teaspoon of allspice, 1 teaspoon of whole black peppercorns, 2 tablespoons of 6 WAYS WITH... It’s not just forChristmas. This tart, zippy, bright sauce can elevate your cookingwell into theNewYear CRANBERRY SAUCE balsamic vinegar, 1 tablespoon of soft brown sugar, and 100ml of port. Bring to the boil, then with apple juice (so there is 1cm of juice over the top of the mixture). Add 2 tablespoons of cranberry sauce. Return to the boil, then cover and simmer until soft (about 45 minutes). Remove the lid and simmer further until most of the liquid has evaporated. Season to taste. 3 CHRISTMAS COSMO Brush the rim of a Martini glass with cranberry sauce and dip into edible glitter or pink/red shimmer dust. Pour 45ml vodka, 15ml Triple Sec or Cointreau, 30ml cranberry juice and the juice of half a lime into a cocktail shaker and fill with ice. Shake for 30 seconds and strain into your prepared glass. Finish with a twist of orange peel. 4 CRANBERRY, BEETROOT & CHILLI RELISH Trim, peel and grate three large beetroots, 1 red onion, 2 apples and 1 2cm piece of fresh ginger. Pop into a pan with ¾ teaspoon sea salt, 2 deseeded and finely chopped red chillies, 100ml cranberry sauce, 115ml cider vinegar, 115ml water, and 2 tablespoons of dried cranberries. Bring to the boil and simmer for 30 minutes. Decant into suitably sized sterilised jars and keep in the fridge. Use within a week. 5 CRANBERRY, ROSEMARY & PECAN BOMBE Mash 250g goats’ cheese in a bowl until soft. Add 1 tablespoon of freshly chopped rosemary or ½ teaspoon of dried rosemary and a few twists of black pepper. Line a small pudding basin with clingfilm and press the cheese mixture in firmly. Allow to set for one hour, then turn out onto a piece of greaseproof paper. Spread thinly with a few spoonfuls of cranberry sauce, and coat all over with 100g of toasted, very finely chopped pecan nuts. 6 MINI CRANBERRY TRIFLES Soak four gelatine leaves in cold water for 10 minutes. Squeeze to remove the water and add to a pan with 400ml cranberry juice and 2 tablespoons of cranberry jelly. Simmer to dissolve the gelatine. Set aside. Take four small individual trifle bowls. For each bowl slice a bought trifle sponge in half horizontally, spread with 1 tablespoon of cranberry sauce and sandwich back together. Pop a filled sponge in each bowl. Sprinkle 1 tablespoon of Cointreau or Triple Sec over the sponges. Evenly pour over the prepared cranberry jelly and set in the fridge for one hour. Drain and chop a small tin of mandarins and spread across the desserts. Top each one with a 1cm layer of ready made custard. Whip 300ml double cream with 1 tablespoon of orange liqueur and 1 tablespoon of icing sugar. Spoon on top of the puddings and finish with a drizzle of cranberry sauce and a few flakes of toasted almonds. 71 greatbr i t i shfoodawards.com RECI PES | CRANBERRY SAUCE