Clementine & Cranberry Marmalade

It’s that time of year again. Like pumpkins for autumn, it’s cranberries for Christmas. It’s a relatively new berry for me, an introduction to a new ingredient via marriage. I have come to love it’s acidic tang and love the way it enhances any meat it’s paired up with. And let’s be honest, turkey needs all the help it can get! I think my favourite turkey based christmas time meal is the obligatory boxing day sandwich – a pile of thin slices of turkey, with fatter slices of stuffing, topped with a generous dollop of cranberry sauce, all squashed between two thick, fluffy slices of white bread.


Strawberry & Rhubarb Jam

My first summer in Aberdeen was much like a first love. I experienced what a strawberry really, really tasted like, simply couldn’t get enough and wanted it with me all the time. Three punnets were on the go at a shot, freshly plucked from a local farm and sold in the farm shop along a winding country road. The kind where daffodils lined the edges and seem to nod daftly at everything that passed them.


Raspberry and Orange Jam

There are a few occasions, where you are allowed to feel smug and thoroughly satisfied with your lovely, clever self. For me, preserving is one of them. I won’t mention the others. Row upon row of pretty coloured bottles, with neat, trim labels of homemade jams, jellies, preserves, conserves and chutneys make me feel hedonistically good about myself. If ever I have a dip in confidence during the day, a look at that jar laden shelf, restores me to balance. Do not underestimate the power wielded by food, in any capacity. Kingdoms have been won, or bought, over a groaning table laden with good eats. Not to mention many a courtship. Read More