"The Queen
of Condiments"
Kirstie Allsopp
"The finest jams, chutneys and pickles I have ever eaten"
Clarissa Dickson Wright
"It's just me and a slotted spoon love"
Victoria Cranfield

Seville Marmalade Recipe Tea Towel

~ BRAND NEW ~ Exclusively designed for Cranfields, from our new "Cranfields Recipes" range - our multi award winning Seville Marmalade Recipe on a tea towel!

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Our Seville Marmalade has most recently won a Great Taste GOLD Award for 2013, alongside winning a Silver Artisan Marmalade Award in both 2009 and 2010 at The Original Marmalade Festival Cumbria, a Great Taste Award GOLD Award in 2006 and also winning Reserve Specialty Product from the South West 2006

Why not team one of our tea towels with a jar of Seville Marmalade for a fantastic gift!

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Our tea towel is 100% premium unbleached cotton, approximate size 48cm x 76cm

Happy Christmas!

As I write the snow lies thick outside the kitchen so beautiful and yet treacherous.  The small birds cluster around the feeders topped with sunflower seeds whilst the blackbirds filter the last of the apple shreds in the orchard. It is so cold, or at least has been, with minus 16 on the solar panel the other night, that you can only marvel at their survival and keep topping the food. Two snipe flew from the pond as I took the dogs through the field, the first I have seen here.

Time spent sweeping snow before it is walked on is well worth while.....learnt the hard way last winter with many a slip and painful fall.  Good exercise too as we are in a valley and all paths go up hill ........to the wood store which is depleting rapidly.

Last summer we had a skip of waste wood from the local yard destined for landfill, full of charred, nail ridden wood, brilliant for a wood burner, the resultant ash riddled through a blue plastic mushroom box to remove nails before dumping on the compost even some of the nails are reusable..........I may be getting a little too evangelical, but free (discounting chopping etc) heat.

I would like to thank all of you who have taken the trouble to comment on your successes with the boxing day chutney, my loyal customers who buy from me regularly and those who buy occasionally and hope you have a very happy and successful Christmas and New Year.

For those that tell me off/encourage me to get on with it I WILL get on with the book in the New Year.

December 19, 2010 by Victoria Cranfield

Seville Marmalade Recipe

The seville oranges are now in the shops and we are bang in the middle of our marmalade making season.

Our local paper (The Western Morning News)  has today run a double page spread on our marmalade and included our recipe for what I consider to be our best (personal taste...I like it bitter) marmalade.  It only seemed fair to share it with other makers or potential makers and I give it to you here!

Though I will rue saying it, this is probably the easiest recipe you will find to ensure a good result...........if you have problems please contact me to discuss!

Timings: initial cooking approx 40-50 mins once brought to the boil

preparing the fruit 40mins

final cooking time 30mins from coming to a rolling boil

You will need enough jars and lids for 6kg/13lbs of marmalade.  This recipe can be halved (shorten final cooking time by 5 mins before testing ) but it is only making 26 half pound jars, so think of it as one for every fortnight of the year.

Seville Marmalade

This recipe won me a Great Taste Gold Award in 200

6 6lbs/2.7kg Seville oranges

3 large lemons

6 ½ pints/3.75 litres water

Granulated sugar (Have at least three packets to hand, the exact quantity will depend on the juice content of the fruit, see recipe)

Wash the fruit to remove all dust and dirt.  Seville orange skins are not treated but lemons often are. If you can’t get unwaxed lemons, scrub them in hot soapy water and rinse.

Cooking the fruit whole makes the skins easier to cut. Put the whole fruit in a saucepan, lemons on the bottom, cover with the water and bring to the boil.  Once boiling, reduce to a simmer and cover.

After about 20 – 30 minutes turn the fruit over so the lemons are at the top and the top fruit submerged. Simmer for a further 20mins. They are done when a knife pierces the orange skin with little resistance.

Take off the heat, keep lid on and allow to go cold, preferably overnight.

Keep all the cooking water. Cut the fruit in half and squeeze.  You can use an electric squeezer or scoop out the flesh with a spoon and fork. Add the pulp  and juice to the cooking water but discard all pips.

Slice each half-orange skin in half again, then cut width-ways into strips as thick or thin as you like.  Add the shredded skin to the reserved juice, cooking water and measure. For each pint of this mixture, you will need one 1lb/454g sugar.

Return the prepared fruit mix to the saucepan and add the sugar.  Bring to a rolling boil and boil for 30 minutes only.

Test for a set: with a metal spoon take a small sample of the liquid, dribble a little onto a saucer placing the spoon and the saucer in the fridge for a few mins. One or other of the samples should wrinkle when nudged with your finger .

Stir, then let the marmalade stand for 15 minutes before potting for even distribution of peel.  A skin may start to form which can be stirred in before potting.  If the wrinkle test didn’t work and no skin starts to form, re boil for no more than 5 mins.

Pour into sterilised jars and seal immediately.

Good luck and happy marmalade making

Boxing Day Chutney Recipe - updates!

I am totally blown away by the interest in this recipe , thank you! For those that are interested I am writing a book of all my recipes , if you would like to be notified when it is available, please register your interest on the home page of my website here: http://www.cranfieldsfoods.com/

I have been asked 

Can you tell me how to store and how long it will keep once opened?

and have replied as follows:

"You will need to sterilise your jars and lids first.

Easiest way is to wash the jars in hot soapy water, rinse and put in a cool oven until all the water has evaporated and the jars are dry/hot. Let them cool before filling! Alternatively use something like Milton Sterilisation tablets and follow the advice.

The lids (especially if reusing) must be clean, unscratched and sterilised either by boiling or milton sterilisation. Scrupulously clean jars and lids will minimise the chance of the chutney going mouldy over time.

Use clean kitchen towel to remove any trace of chutney from the rim before lidding.

When filled, let cool and give the jars a good wash in case any residue has stuck to the outside.

If re-using lids use the jam paper circles to put on the surface of the chutney before putting on the lid.

You can dip the wax papers in brandy before popping them on the top…….great smell when opening, helps the chutney keep and doesn’t hurt the flavour one little bit.

Once sealed should keep for a year, once opened 3-4 weeks if it lasts that long!"

If you have any other questions, please do not hesitate to ask!

Warmest Regards,

Victoria

Kirsties Boxing Day Chutney Recipe

Boxing Day Chutney as seen on Kirsties Homemade Christmas

2lb/900g onions sliced

2lb cooking apples chopped

1 pkt/340g cranberries

2pints cider vinegar

2oz/50g fresh root ginger(before pealing) finely diced

1tbsp coarse sea salt

tsp mixed spice

zest of 2 oranges

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2lb naturally dried apricots chopped

1 pkt dates (175g/60z)pitted and chopped

1lb raisins

Juice of 8 oranges/1 pint orange juice

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2lb white sugar.

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Place all the first ingredients in a saucepan gently bring to the boil.

The object is to let the onions go transparent, the cranberries start to pop and the apple break down.  You don't want to lose all texture so a 5min simmer once at boiling point should do.  Remember to stir.

In a seperate bowl mix the dried fruit and pour over the orange juice. Stir well. The mixture should absorb all the orange juice in approx 20mins

The dried fruit can be done before the ingredients for cooking to save time.

Add the marinated fruit to the saucepan with the  sugar.

Stir well and bring back to  boiling point, stirring all the time.  Don't leave the saucepan at this time or the contents will catch and taint the chutney.  The free liquid will start to thicken quite quickly and the chutney can then be bottled.  Lid immediately.

For the sizes of fruit/technique see Kirsties video .

Please add comments it you need further info and I will post with the response.

Cranfields' on Kirstie's Homemade Christmas!

Kirstie’s Homemade Christmas will be on Channel 4 from 8th-10th December at 8pm

Cranfields' Foods will feature on Kirstie's Homemade Christmas during episodes 2 & 3 airing on the 9th & 10th December 2009

Crafty Kirstie Allsopp is back for a spectacular 3-part special that will see her create the perfect homemade Christmas.

Earlier this year, Kirstie turned her dilapidated Devon cottage from a shell to a chic vision of country living.

Now, with the festive season just round the corner, Kirstie’s Homemade Christmas will see her use Meadowgate as a base to take viewers on a yuletide journey of decorating, wonderful gifts and perfect entertaining.

Kirstie will be embracing crafts from around the country and her own love of doing up and making do to create the perfect Homemade Christmas.  

Among the craftspeople taking part in this festival of craft is Victoria Cranfield of Cranfields Foods in North Devon who shows Kirstie how to make Cranfields’s Boxing Day Chutney and Cranberry and Mulled Wine Relish for Kirsties hamper and the Christmas table.

Victoria said: ‘It was fascinating to meet Kirstie and be involved in the filming both at Meadowgate and at home, the enthusiasm and warmth shown by her in previous series is genuine, which made the whole experience very enjoyable. Luckily Kirstie had bought some of my preserves at a Charity craft fair and enjoyed them, you never know where sales can lead!’

Packed with brilliant tips and information, the series will be a goldmine of great and creative ideas that the viewers can replicate at home.

Each day, Kirstie will take on a theme and offer viewers the perfect guide to transforming any home into a Christmas spectacle – from Christmas decorations and hand- and homemade presents, to perfect Christmas entertaining with plenty of food, drink and general merriment.

If you would like to buy either of the preserves featured they are available through our website or for a full list of stockists visit www.cranfieldsfoods.com or telephone Victoria on 01271 850842

Merry Christmas!