insideKENT Magazine Issue 93 - December 2019 | Page 45

CHRISTMAS
Christmas Infused Gin
What you need
• 70cl gin
• 1 cinnamon stick
• 2 star anise
• 6 cardamom pods
• 8 cloves
What you do
1. Place all the ingredients into a
1 litre Kilner jar (or similar).
2. Make sur e the jar is closed
tightly and stor e it in a cool,
dark place.
3. Check on your gin every day
for a w eek and shake it gently
each day to ensure the ingredients
are mixed well.
4. By the end of the w eek the
liquid should have turned a golden
colour which means it is r eady.
The longer you leave it, the more
intense the taste will be.
5. Strain before decanting into a
bottle to give as a gift.
Whisky Marmalade
What you need
• 500g mix of oranges, clementines and lemons
• 1 litre of water
• 1kg demerara sugar
• 50ml whisky
• 1tsp pink peppercorns (optional)
What you do
1. Squeeze the juice from all the fruit into a large saucepan.
2. Remove the peel from the fruit and set to one side but place
the fruit itself into the pan along with 1 litre of water. Boil for
15 minutes. When the time is up, push the pulp through a muslin
lined sieve and return the liquid to the saucepan.
3. Chop the peel and place in a bo wl. Cover with water and
microwave for 3 to 4 minutes (until soft).
4. Add the softened peel to the saucepan and then add the sugar.
Boil for around 45 minutes – make sur e it doesn’t boil over.
5. Remove from the heat and, if you are using them, now is the
time to add one teaspoon of pink peppercorns.
6. When the mixtur e has cooled a little , add the w hisky.
7. Ladle into sterilised jar s and decorate to give as gifts. This
marmalade will keep for up to a year.
45