When they are not thinking about making award-winning jams and preserves, creating new recipes or ensuring that customers are getting their orders in time for Christmas, the team at Rosebud Preserves are passionate about food. Below are some simple, but delicious, top tips from the team for Christmas cooking.
Elspeth Biltoft, owner: “Rather than the traditional mince pie, why not make a Mincemeat and Apple Tart? Bake blind a sweet short crust pastry base in a flan tin or dish; fill it with a jar of our delicious Almond & Orange Mincemeat; then arrange a thinly sliced, fresh Cox’s apple over the top of the mincemeat. Finally, sprinkle with unrefined sugar and a few knobs of butter then bake for 15 minutes in an oven at 200°C/Gas Mark 6 until the apples are slightly soft. You get a delicious twist on a classic mince pie that smells wonderful straight from the oven. You can either serve it warm with cream or a really good vanilla ice cream.”
John Barley, head chef: “Why not add something a little bit different to this year’s bread sauce. Try adding one to two teaspoons of our Seville Orange Marmalade and a few chopped leaves of fresh sage to your favourite recipe. These simple additions will add a sweet, citrus and herby flavour to the sauce. A great combination to have with your roast turkey.”
Mark Alderson, sales & marketing: “For a simple but delicious glaze on this year’s Boxing Day ham, glaze your joint with our Spiced Pickled Oranges. Part boil your ham joint according to size and the recipe, then remove the skin but leave the all important layer of fat. Score, then cover the fat with the oranges and roast in the oven for approximately 20 minutes on 200°C/Gas Mark 6 (or as your recipe suggests) until the glaze is golden. You may need to baste the joint with the glaze once or twice whilst it is cooking. Once cooked you will have a glorious ham with a sweet and spicy orange glaze.”
Christine Johnson, production: “For a Christmas twist on a classic Bakewell Tart, substitute your classic jam filling for our Cranberry & Orange Sauce. The piquancy of cranberry and orange will perfectly complement the pastry and frangipane. To serve, top with traditional white icing.”