Snowy owl Christmas tree biscuits
Great British Bake Off 2013 winner Frances Quinn created these edible decorations topped with white and dark chocolate and almond 'feathers'
Whisky & pink peppercorn marmalade kit
- Easy
Skip to ingredients
- 500g mix of orangesclementines and lemons
- 1kg demerara sugar
- small pot of pink peppercorns
- small bottle of whisky
Optional extras
- jam pan
- muslin
- large wooden spoon
- small jarsand labels (makes about 1kg jam)
To use kit
- see tip
Method
step 1
To use the kit: Write the following instructions on the gift tag:
Halve the fruits and squeeze the juices into a large saucepan. Remove all the peel and set aside. Put the flesh in the pan with 1 litre water and boil for 15 mins. Push through a sieve lined with muslin and return the liquid to the pan.step 2
Shred the peel and tip into a heatproof bowl. Add enough water to just cover and microwave for 3-4 mins until soft. Add the peel to the pan, then add the sugar. Boil for 35-45 mins until the marmalade has reached setting point (keep an eye on it so it doesn’t bubble over).
step 3
Remove from the heat and add 1 tsp pink peppercorns. Allow the mixture to cool a little, then stir in 50ml whisky. Ladle into sterilised jars and seal. Will keep for up to one year.
