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Brandy Butter and Cranberry Jelly


Brandy Butter

110g (4 oz.) Unsalted Butter
110g (4 oz.) Caster Sugar
2 Tablespoons Brandy

Soften the butter a little ( donít let it melt )
Put the butter and caster sugar in a bowl and beat until it is white and fluffy.
While it is beating add the Brandy -a tablespoon at a time.
Make sure the last spoonful is amalgamated before adding another.
Let this set in the fridge - it will keep there for weeks- but leave it out at room temperature for several hours before using.

Cranberry and Orange Jelly


225g(8oz.). Cranberries
Juice and grated zest of 1 Orange
225g(8oz.). Sure Set sugar

Put the Cranberries and Orange in a pot with the sugar.
Bring it gradually to the boil and when it is at a good rolling boil time it to boil for exactly 4 mts.Push the mixture through a sieve and leave to set.
(You can leave out the sieving and make it into a Cranberry and Orange Sauce)



December 12, 2006 09:57 AM | 0 Comments
  Martin Dwyer
Consultant Chef