Simple Pickled Onions

This is a really easy recipe taken from Mrs. Beeton's cookbook.
1) You'll need enough vinegar to cover the onions that you are using, and Mrs. B suggests using two teaspoons each of allspice and of black peppercorns to about every litre of vinegar.
2) Peel away the outer skin of the onions, and then remove a couple of the inner layers till you have white, clear looking onions.
3) Place the onions in steralised jars, add the spices in equal proportion, and the cover with cold vinegar.
4) Cover and lid the jars and store in a cool, dry place for at least two weeks. YOUR PICKLED ONIONS WILL LAST 6-8 MONTHS.
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Spiced Cider

This is a great winter warming recipe. It can be cooked up for bonfire night, Christmas, or similar occassions.









YOU WILL NEED
1 ¼ litre apple cider, non-alcoholic
2 sticks of cinnamon
6 green cardamom pods, crushed
1 pinch allspice (pimento)
1 tsp brown sugar
1 pinch freshly ground black pepper
1 dash fresh lemon juice
METHOD
1.
Heat ingredients in a large saucepan over medium heat and bring to a simmer.
2.
Reduce heat and cook for 15 minutes to allow the spices to infuse their flavour.
3.
Strain and serve warm.
4.
Cider can be kept warm over low heat.

Spiced Cranberry Sauce

In this recipe I've seperated the main ingredients from the spices, as the spice ingredients can be added to a bought jar of cranberry sauce. Cheating?? Noooooooo, Christmas can be stressful, and although a homemade cranberry sauce is delicious, I wont tell!! The cranberry sauce can be prepared up to a week in advance though, as long as you keep it refrigerated (it will last longer if you are very careful to use sterilised jars and preserving discs).
YOU WILL NEED
main ingredients
340g fresh cranberries
200g sugar
235 ml water
2 1/4 teaspoons finely grated orange peel
1/2 teaspoon coarse sea salt
and the spices
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 1/2 teaspoons grated peeled fresh ginger
METHOD
Bring all the main ingredients to boil in heavy saucepan, stirring often. Reduce heat to medium-low and simmer until most of cranberries burst, stirring occasionally, this will take about 10 minutes. Transfer sauce to medium bowl and add the spices. Allow to cool then cover and refrigerate till required.

Spiced Lemon Pickles

Preserved lemons can be sliced, chopped or minced to be used in dishes. They are used alot in Moroccan dishes such as tagines and also go well with chicken, seafood, olives and rice.
YOU WILL NEED
9 large lemons
450g sugar
1/8 tsp salt
60 ml water
240 ml cider vinegar
1 cinnamon stick
1/2 tsp whole allspice
1 small piece of fresh ginger (1 inch)
4 or 5 whole cloves
6 sterilised jars
METHOD
1.
Wash the lemons well then dry. Cut them into quarters crossways.
2.
Mix the sugar, salt, water and vinegar together in a saucepan. Tie the spices in muslin or a cheesecloth and add to the liquid mixture and boil for 5 minutes.
3.
Place the lemon quarters into the boiling syrup and boil once more for 1 minute. Discard the spice bag. Pack the lemons into the jars, then cover with the hot liquid and seal immediately.

Order Allspice

Allspice (sometimes called pimento) is the dried, unripe berries of a tropical tree native to parts of South America. It was called allspice (even though it is a single spice) as it is reminiscent in flavour and aroma to many of the spices that were known to the Spanish who found the dried berries being used in the Americas, such as cloves and cinnamon. It is used alot in sweet dishes, and can be used as a substitute for cloves if that flavour is too strong. It is used in pickling, jam making and mulling, and is a great ingredient in BBQ mixes. It is used alot in Jamaican recipes, and in mixes for marinading chicken, meat, fish and seafood. Mix with ground black pepper to create a softer, aromatic table pepper.

Whole Allspice, refill pack, 25g. 75p.

Ground Allspice, refill pack, 30g. 85p.

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