It’s that time of year when we all look forward to taking a break and spending some time with our friends and families. It’s also an expensive time of year, with gifts being purchased in preparation for Christmas Day. One of the ways to reduce your costs when having a large gathering is to cook foods that are in season.
This month we have a variety of traditional fruit including Apples, Pears, Cranberries and Clementines.
On the vegetable front we have Beetroot, Brussels Sprouts, Cabbage, Carrots, Celeriac, Celery, Jerusalem Artichokes, Kale, Leeks, Mushrooms, Onions, Parsnips, Potatoes, Red Cabbage, Swede, Turnips, and Watercress.
Need some ideas of how to cook them?
You might want to take a look at our Braised Red Cabbage recipe from November too.
As it’s the season to celebrate, we thought we would include a simple mulled wine recipe for you to try!
1 large orange
2 satsumas or clementines
2 x 750ml bottles red wine
2 cinnamon sticks
Additional ingredients include 150g of caster sugar and a dash of Brandy to taste
Peel the zest from the orange and lemons using a vegetable peeler.
Squeeze out the juice and keep.
Stick the cloves into the satsumas.
Add all the ingredients into a heavy-based sauce pan
Bring the mixture just to the boil, then reduce the heat until the mixture is simmering, cover the pan with the lid, and continue to simmer for about 45 minutes.
If you want some a little sweeter than add some sugar gradually during cooking, until the mulled wine is sweetened to your liking.
Strain the mulled wine and serve.