All thoughtful guests know the golden rule, never show up empty handed. Finding just the right thing for your host may feel like a huge challenge, why not choose a homemade gift? These 3 recipes are super easy to make and sure to impress this holiday season.
Cranberry And Ginger Sauce With Pinot Noir
Ingredients
1 Tablespoon Vegetable Oil
2 Cups Cranberries, Fresh Or Frozen
1 Tablespoon Fresh Ginger, Grated Or Finely Minced
2 Cups Pinot Noir Or Other Dry Red Wine
1 ½ Cups Sugar
3 Tablespoons Crystallized Ginger Chopped
1 Teaspoon Curry Powder
A Large Pinch Of Chinese 5-Spice Powder
Method
Heat oil in a deep saucepan over medium heat.
Add cranberries and fresh ginger, stirring until the cranberries begin to burst-about 3 minutes.
Add wine and sugar and boil until mixture is reduced to 2 ½ cups-about 15 minutes.
Add crystallized ginger, curry powder and 5-spice powder.
Season with salt and pepper.
Makes 2-250ml jars.
Recipe can be made 3 days ahead.
Cover and chill.
Canning
Screw band down until resistance is met, then increase to finger-tip tight
Place jars in canner ensuring that they are covered with water
Bring to a boil with canning lid on and process for 15 minutes.
Remove canning lid and turn heat off-let rest for 5 minutes.
Remove jars to counter.
Let cool over night.
Check that lid are curved downwards to show they have sealed—then remove screw bands for later use.
Store in cool dark place for up to 1 year
This is also a very delicious appetizer when served slightly warm on top of goat cheese on baguette slices or crackers.
Nana Pat’s Sweet & Spicy BBQ Sauce
Ingredients
1/2 Cup Vegetable Oil
3 Garlic Cloves, Chopped
1 Medium Onion, Chopped
1 Whole Green Pepper, Chopped
Salt
1/4 Cup Dark Rum
3 Tablespoons Chili Powder
1 Tablespoon Freshly Ground Pepper
1/2 Teaspoon Allspice
1/2 Teaspoon Ground Cloves
1 Cup Dark Brown Sugar
2 Cups Water
2 Cups Ketchup, 1 Cup Regular Heinz Ketchup & 1 Cup Heinz Spicy Ketchup
1/2 Cup Molasses
1/2 Cup Yellow Mustard, A Combination Of Regular Dijon & Grainy Mustard
1/2 Cup Cider Vinegar
2 Tablespoons Hot Sauce – Tabasco
Method
Heat the oil in a large deep pot.
Add garlic, green pepper and a large pinch of salt.
Cook over medium heat stirring occasionally until softened about 10 minutes.
Add rum and simmer for 2 minutes.
Add the chili powder, black pepper, allspice and cloves and cook, stirring frequently until fragrant, about 3 minutes.
Add the brown sugar, Ketchups, water, molasses, mustards, vinegar and hot sauce then simmer over medium heat, stirring often until thickened.
Transfer to a food processor and puree, I just puree it in the pot using an immersion blender.
Season as needed with salt and pepper.
Canning
Screw band down until resistance is met, then increase to finger-tip tight.
Place jars in canner ensuring that they are covered with water.
Bring to a boil with canning lid on and process for 15 minutes.
Remove canning lid and turn heat off-let rest for 5 minutes.
Remove jars to counter.
Let cool over night.
Check that lid are curved downwards to show they have sealed—then remove screw bands for later use.
Store in cool dark place for up to 1 year.
Nana Pat’s Zesty Peach BBQ Sauce
Ingredients
6 Cups Of Finely Chopped Pitted & Peeled Peaches
To Peel, Drop Into Boiling Water For 30 Seconds & Immediately Rinse Under Cold Water, Skins Will Slip Off Easily. Approximately 14 Medium Sized Peaches
Chop The Peaches By Hand Or In A Food Processor.
1 Cup Finely Chopped & Seeded Red Bell Pepper
1 Cup Finely Chopped Onion
3 Tablespoons Finely Chopped Garlic
1 ¼ Sup Liquid Honey
¾ Cup Cider Vinegar
1 Tablespoon Worcestershire Sauce
1 ½ -2 Tsp Hot Dried Red Pepper Flakes, I Usually Use 1 ½ Teaspoon
2 Teaspoons Dried Mustard
2 Teaspoons Salt
Method
In a large stainless steel pot, combine peaches, red pepper, onion, garlic, honey, vinegar, Worcestershire sauce, hot pepper flakes, mustard and salt.
Bring to a boil over medium-high heat.
Reduce heat and boil gently, stirring frequently, until the mixture is thickened to the consistency of a thin, commercial BBQ sauce—about 25 minutes.
Ladle hot sauce into hot jars leaving ½ inch headspace.
Remove air bubbles by poking gently down the sides of each jar with the handle of a wooden spoon-add more sauce if necessary.
Wipe rims and centre a lid on each jar.
Canning
Screw band down until resistance is met, then increase to finger-tip tight
Place jars in canner ensuring that they are covered with water
Bring to a boil with canning lid on and process for 15 minutes.
Remove canning lid and turn heat off-let rest for 5 minutes.
Remove jars to counter.
Let cool over night.
Check that lid are curved downwards to show they have sealed—then remove screw bands for later use.
Store in cool dark place for up to 1 year
Yield: 7- 250 ml jars.
“ Delicious spooned over chicken of fish or for burgers”
