Cranberry Fizz - A non-alcoholic drink for Christmas

Photograph by Kevin Summers

Finding interesting drinks for those who don't, or can't, drink is always a bit of a challenge but I would certainly raise my glass to this gorgeously festive Cranberry Fizz from Lindy Wildsmith's latest book, Artisan Drinks.



Artisan Drinks celebrates the pleasure to be had from making your own drinks. With over 100 recipes for both alcoholic and non-alcoholic drinks, Lindy Wildsmith takes you from the freshly harvested ingredients to the finished product in your glass.  Along the way, she rediscovers artisanal techniques and takes a wholesome approach to sourcing natural ingredients for infusing macerating, pressing brewing and fermenting your own drinks.

Lindy Wildsmith is a great believer in the importance of good, seasonal ingredients and connecting with the land, people and business around you.  Her love of nature, the changing seasons and the countryside have inspired her interest in both curing and preserving an making drinks.

Kevin Summers has been a photographer for 20 years, working advertising, editorial and television commercials.  His main focus is still life and food photography and he has worked with Delia Smith and Nigel Slater.

In the Introduction, Lindy takes us back to her childhood memories as well as the revival in artisan food producers, but the message is clear, nothing is quite as good as the drinks you make at home yourself.  There are also a couple of pages on Sourcing and Seasonality, whether from the garden or foraged from the hedgerow, there is lots of useful advice and a helpful artisan drinkmaker's year chart.

Still waters run deep - Cordials, syrups and soft drinks contains everything you need to know to make and keep soft drinks safely.  The recipes include Italian lime siroppo, Ginger Cordial, Instant Lemon Sherbet, Rose Petal cordial, Spiced blackberry tonic and Rosehip syrup.

Family Fizz - Alcohol free sparkling drinks will be well received by most people and make a great alternative to alcohol at celebrations. Recipes include the classic Elderflower 'Champagne', Nettle Beer, Lavender Spritz, May's dandelion, ginger and liquorice beer and Cranberry Fizz.

A global resurgence - Beer, cider and perry we used to make our own beer years ago first from a kit and then we moved on to hops and fuggles.  I've never made cider but my mother has many stories of exploding bottles of cider made by my grandfather!  The recipes include Woodforde's Nog, Festive spiced ale, Three Counties cider and perry and Old English 'Champagne' sparkling perry.

A very good year - The wine list we made wine too, using everything from sloes to carrots, all those bubbling demi-johns used to be gathered around the inglenook fireplace. Recipes include Rhubarb wine, Clover flower or dandelion wine, Beetroot and Marjoram wine, Carrot Wine and Bully Lane red berry wine.

And now for something stronger - liqueurs, digestifs and pick me ups many of you may have made and enjoyed sloe gin, so here there are recipes for some alternatives. Recipes include Bourbon Shrub, Limoncello San Vigilio, Nocino (Italian Walnut Liqueur), Cherry Brandy and the delightfully named Herefordshire Vet - aromatic fruit liqueur.

Taking the plunge - punches, cups and party drinks as Christmas is just around the corner, these party drinks will certainly liven things up.  Recipes include Old English cider cup, Rosemary and Thyme perry infusion and Wassail - Christmas Spiced Ale,

Happy Hours - artisan cocktails and elegant mocktails for those who want to serve a sophisticated drink there are plenty of ideas, recipes include Bejewelled Pink Elephant, Damson Gin Fizz and Jumping Jack Flash.  Mocktails include Garden Path- Lavender ice cream soda, Tropical Storm , Flirty and Pussyfoot.

Oasis of Calm - teas, tisanes and spicy brews some great ideas for something other than breakfast tea.  Recipes include Herb garden tisanes, Lime and other flower infusions, Ginger root and lemongrass tea, Middle Eastern cardamom coffee and Hot tangerine and nutmeg chocolate

The book finishes with a comprehensive Glossary and Directory of equipment suppliers and on line retailers in many different countries

Cranberry Fizz
makes 2 litres (3 pints 10fl oz)
On festive occasions this stunningly colourful drink can be dressed up for the non-drinker at the party.  Vary the fruit in this recipe to make vibrant fizz at any time of the year - rhubarb in spring, soft fruits and cherries in summer and blackberries in autumn.

500g (1lb 2 oz) cranberries
Finely pared rind and juice of 1 lemon
Finely pared rind and juice of 1 orange
300g (10.5 oz) sugar cubes
1 1/2 tsp cream of tartar
2 litres (3 pints 10fl oz) boiling water
2tsp (10g) baker's yeast or 1 1/2 tsp active dry yeast
Pinch of caster sugar
4 tsp (20ml) warm (not hot) water

You will also need
Large earthenware crock or deep bowl
Mouli-legume (food mill) or mincer
2 x 1 litre (1 pint 15 fl oz) sterilised plastic (PET) bottles with screw caps

Put the fruit in the crock or deep bowl and crush with a potato masher or the end of a rolling pin or, even better, put through a Mouli-Legume or mincer.  Add the citrus zest and juice, add the sugar cubes and the cream of tartar.  Pour the boiling water over the top, stir and leave to cool until lukewarm.

When the liquid has cooled sufficiently, mix the yeast and caster sugar with the warm water, stir into a paste and add to the liquid. Cover with a clean cloth and leave for 48 hours.

Using a slotted spoon, skim and discard any debris that may have floated to the surface.  Strain into a large jug and use a funnel to pour into bottles.

Making and keeping: Make in winter.  Keeps for 2-4 weeks in a cool place.  Once open drink up within a few days before the sparkle subsides.

I simply ran out of time to make this recipe so can't give you my opinion on the taste and ease of making.  I hope to make some before Christmas comes so we can enjoy it in the holidays. 

Artisan Drinks by Lindy Wildsmith
Published by Jacqui Small www.jacquismallpub.com (@JacquiSmallPub)
RRP £25.00

To order Artisan Drinks at the discounted price of £20.00 including p&p* (RRP: £25.00), telephone 01903 828503 or email mailorders@lbsltd.co.uk and quote the offer code APG236.
*UK ONLY - Please add £2.50 if ordering from overseas.

Labels: Artisan Drinks, cider, Cocktail, cordial, cranberries, fizz, Jacqui Small Publishing. Beer, Lindy Wildsmith, liqueur, Mocktail, non-alcoholic, soft drinks, wine

posted by Janice @ 07:00 7 Comments

Hugh's Honey and Peanut Butter Flapjacks

There was nothing in the biscuit tin.  There was nothing in the cake tin. I wanted something sweet now what did I have in the cupboard that would make a quick and easy sweet treat?  I always have oats, dried fruits and a mix of pumpkin and sunflower seeds that we use in our bread, so I went looking for a FLAPJACK recipe and found this one by Hugh Fearnley-Whittingstall in River Cottage Every Day:

Honey and Peanut Butter Booster Bars

Labels: apricots, cranberries, dried fruit, flapjacks, honey, Hugh Fearnly-Whittingstall, oats, peanut butter, raisins, Tea Time Treats

posted by Janice @ 19:51 25 Comments

Mixed Berry Jam

It was time to clean out the freezer, it was getting beyond a joke, the drawers were difficult to open and I spotted some frozen green goo in the bottom of one of them,  I thought my ice cream maker had burst and leaked but it hadn't so I'm not sure quite what that was, but it's gone now!  As part of my 'storecupboard empty' campaign I had been trying to use up things in the freezer and not fill it full again until I had cleaned it out.

Down near the bottom of the freezer were several boxes of berries.  Blackcurrants from the garden, blackberries from the hedgerow, a few redcurrants (that had been there for about three years!) and half a pack of cranberries from I bought and froze in December. I decided it was time to clear them out and make a mixed berry jam.

Labels: blackberries, blackcurrants, cranberries, jam, No Waste Food Challenge, redcurrants, storecupboard empty

posted by Janice @ 18:00 4 Comments

Choc-ful Christmas Muffins!

Muffins are such great little cakes, they are easy to make and you can pack them full of delicious things.  Muffins also make great gifts and are always appreciated at bake sales and Christmas Fairs. These muffins are full of Christmassy flavours: cranberries, orange, cinnamon, nuts and chocolate.

Choc-ful Christmas Muffins

150g chopped fresh or frozen cranberries
50g caster sugar
200g caster sugar
450g plain flour
2 tsp ground cinnamon
1 1/2 tablespoons baking powder
1/2 tsp salt
170g butter or margarine
2 eggs, lightly beaten
250ml milk
100g chopped pecans or walnuts
50g chopped chocolate (white, milk or dark)
1 tbsp grated orange rind

1. Mix the chopped cranberries with the 50g caster sugar, set aside.
2. In a mixing bowl, combine the flour, cinnamon, baking powder, salt and the 200g caster sugar.
3. Cut in the butter or margarine and rub in until it resembles coarse bread crumbs.
4. Combine the eggs with the milk and stir into the flour mixture until just moistened, do not over mix.
5. Gently fold in nuts, orange peel, cranberries and chopped chocolate.
6. Fill paper-lined muffin tins two thirds full.
7. Bake at 190C for 20-25 minutes.

Makes about 18 Muffins.


Baking is so much easier when you have the right equipment, so when I was asked to review some items from the Dunelm Mill Christmas Collection I chose items that would make baking and giving muffins so much easier and would also make great gifts for friends and relatives who like to bake.

I couldn't resist this gorgeous Red Mason Cash 'Let them Eat Cake' baking bowl with it's crown and 'Let them Eat Cake' embossed in the side!  It cheers me up just looking at it.

Then there is this Holly and Berries Collection Oval Platter, perfect for presenting any kind of Christmas fare but particularly good for cakes and muffins.

Transporting muffins can be a bit precarious, even more so when they are decorated, so this Portable Muffin Set  is ideal and would be a welcome gift to anyone who bakes.

It's so cool, the carrying handle folds flat and the 'doors' slide round to open and close, you also get a 12 cup round muffin tin (on the bottom) and if you use both layers you can carry 24 muffins secured in their little cups. If you have muffins or cupcakes which are decorated and sit up high you might just want to use the one layer.

Let's go!

The final item I chose was a bit of fun, a Novelty Santa apron which really appealed to me.

No, that's not going to work, you really can't get the full effect of this cute apron - cue Santa...

What is it they say?  Hat is model's own - hee hee!  I will be modelling this little number on Christmas day and offering my guests Christmas cakes, cookies and muffins on my holly decorated platter. Apologies for the dodgy pink slipper boots!

And these muffins really are 'Choc-ful' of deliciousness,  so I'm entering them for Christmas Tea Time Treats, the challenge run by Karen at Lavender and Lovage and Kate at What Kate Baked.  This month Kate is hosting and the theme is Chocolate.

Fortunately, this bake also contains 'Cinnamon' which is the ingredient to be combined with Chocolate for the We Should Cocoa blog challenge run, and hosted this month, by Choclette at Chocolate Log Blog and Chele at Chocolate Teapot.


There are loads more great Dunelm Mill Christmas Gifts for Cooks and essential  Dunelm Mill cooking and baking equipment in Christmas Cook and Dine

I received these products for review from Dunelm Mill, I was not required to write a positive review and all opinions are my own.

Labels: chocolate, Christmas Muffins, Cinnamon, cranberries, Dunelm Mill, Holly and Berries Oval Platter, Mason Cash, Muffins, Novelty Santa Apron, orange, Porable Muffin Set, Tea Time Treats, We should Cocoa

posted by Janice @ 20:51 10 Comments

Dark Chocolate MIncemeat for Christmas

I haven't made anything with it yet, but I had a little taste and it is so delicious!

Labels: apples, butter, chocolate, cranberries, raisins, rum, We should Cocoa

posted by Janice @ 16:33 15 Comments

and now for something...

Can there be such a thing, I hear you ask?  Oh yes, and what makes it even better is that you can get all your supplies online from Healthy Supplies whose strapline is No Nonsense Nutrition!


 I started by making some flapjacks,  I was so impressed by the dried fruit supplied by Healthy Supplies, all organic and probably the best dried cranberries I have tasted, I tried a few as snack, we you have to don't you?  The Sour Cherries are a little firmer than the cranberries, a bit like the difference between currants and raisins,  so I soaked them for an hour in some orange juice to plump them up a bit. The roasted hazelnuts are also really delicious with a lovely roasted flavour and no fear of burning them (which often happens if I try to roast them myself!).


Biona Dried Sour Cherries

and here is what I made with them:

Cranberry and Sour Cherry Flapjacks (with peanut butter)
 110g/ 4oz butter
80g/3oz soft light brown sugar
1 tbsp crunchy peanut butter
80ml/3floz clear honey
250g/9oz rolled porridge oats
80g/3oz dried sour cherries
80g/30z dried cranberries
1 tbsp dessicated coconut
50g/2oz roasted hazelnuts, broken into pieces

  1. Preheat the oven to 180C/370F/Gas4
2. Melt the butter, sugar, honey and peanut butter together in a pan over a medium heat.
3. Add the rolled oats, dried fruit, dessicated coconut and hazelnuts and stir well.
4. Pour the flapjack mixture inot a greased 30cm/12in x 20cm/8in square baking tin.  Press the mixture into the corners and smooth the top.




The Flapjacks turned out well, not too sweet with the juicy berries and crunchy hazelnuts adding lots of texture to the bars.  I added the peanut butter to help bind the oat mixture together, but if you can't eat peanuts then you could just use another 40g/1oz of butter.

I'll be back soon with some muffins made using pretty much the same ingredients.  Remember to check out Healthy Supplies, their ingredients are of the highest quality and the service is friendly and efficient.  They also stock a lot of interesting and different ingredients for baking that can be difficult to source.

Labels: cherries, cranberries, flapjacks, hazelnuts, Healthy Supplies, honey, peanut butter, porridge oats

posted by Janice @ 20:33 8 Comments

Forever Nigella - Cranberry Jam

However, not to be beaten, I had flick through Feast and found chapter called 'If it's Christmas it must be Cranberries'.  I had a bag of fresh cranberries in the fridge and no immediate plans for them so I decided to make Cranberry Jam. One of the rules is that you can't reproduce any of Nigella's recipes verbatim, so as I didn't make 'two changes' to this recipe, you will need to buy the book if you want to find out how to make it!

I tested mine on a chilled saucer to check for set

Nigella suggests spreading this lovely, sweet and sharp, jam on croissants or you can use it in the cranberry Bakewell Tart which also features in Feast. 

Label I made for my jam

Head over to Maison Cupcake to enter the contest yourself!

Labels: cranberries, Feast, jam, Nigella, NIgella bites

posted by Janice @ 15:38 6 Comments

Knock Knock!

The recipe was easy to follow and created a similar result to the picture on the blog, but I have to say that it did not keep particularly well.  I'm not sure if I overbaked it, although it was not burnt, but it seemed a little bit dry for my taste.  I may try again but think I prefer a boiled fruit cake with tons of fruit and really moist.  It's just a matter of taste.  I used dried cranberries, raisins and chopped dates for my fruit, I also used butter rather than margerine and I have to say that the cake part did have a lovely taste.

Labels: cake, cranberries, dates, fruit cake

posted by Janice @ 20:12 9 Comments

It's beginning to feel a lot like Christmas...

My Christmas decorations went up yesterday, the earliest I've ever put them up, and today I made Uma Wylde's Spiced Cranberry Relish it was really easy to make, I made four times the recipe using 600g of fresh cranberries. Of course I had to have a little taste and it is delicious, not too sweet and lovely spicy flavours.

I also made some Shortbread Biscuits. My mum makes these every Christmas, she used to make up a box full for my Grandpa who really loved them. I usually make them too as they are easy to make and melt in your mouth.

Here is the recipe I use, you must use butter it's what makes the shortbread so delicious.


300g (10oz) plain flour
100g ( 4oz) caster sugar
200g (8oz) butter
caster (superfine) sugar for dredging

1. Sift the flour into a bowl and add the sugar. Work in the butter with your fingertips - keep it in one piece and gradually work in the dry ingredients. Knead well.
2. Pat down on a work surface and use a rolling pin to roll the dough to about 1/2 cm (1/8 in) and cut out with a cookie cutter. You will probably have to keep pushing the dough back together again as it is very crumbly.
3. Slide the cut biscuits off the work surface with a knife and onto a baking sheet.
4. Bake in the oven at 170C (325F) Mark 3 for about 8 minutes until firm and pale golden brown.
5. Lift onto a cooling tray with a spatula and dredge with caster (superfine) sugar.

Labels: Christmas, cranberries, shortbread

posted by Janice @ 18:06 18 Comments