December Recipes – Christmas Sparkle
1 December 2019
Superior Fruit, December Recipes – Christmas Sparkle
Our collection of Christmas Sparkle Recipes – recipes that add that one special ingredient to give you Christmas cheer!
1 apple, unpeeled, core removed, diced
1 teaspoon Ground Cinnamon
1/4 cup brandy
750ml bottle red wine (see note)
1/4 cup caster sugar
750ml bottle soft drink (lemonade, soda water or ginger ale)
Thinly slice 1 orange and 1 lemon. Cut each slice into small wedges and place in a large bowl. Add apple, cinnamon and brandy. Stir to combine. Cover and refrigerate overnight.
Juice remaining oranges and lemon. Combine 1 1/2 cups wine, 1 1/2 tablespoons sugar, 1 1/2 cups soft drink, 1/4 cup orange juice and 1 1/2 tablespoons lemon juice in a jug. Add half the apple mixture. Stir to combine. Repeat with remaining ingredients in another jug.
Spoon crushed ice into 8 tall glasses. Pour over sangria. Serve.
Good-quality red wine is crucial to good sangria, as the wine is the dominant ingredient. We have some great Italian red wine’s in store at Superior Fruit. Try a good cabernet sauvignon, merlot, Spanish rioja or shiraz.
2 (400g each) mangoes, chopped
1 red bird’s eye chilli, deseeded, sliced
1 tablespoon lime juice
1/2 small red onion, finely chopped
2 tablespoons shredded fresh mint leaves
1 garlic clove, crushed
1 kaffir lime leaf, finely shredded
Sliced leg ham, to serve
Place mango, chilli, lime juice, onion, mint, garlic and lime leaf in a bowl. Stir gently to combine. Cover. Refrigerate.
Serve with Kaffir lime and sliced leg ham.
Spicy Magic Sauce
1 avocado, halved
1/2 cup fresh coriander leaves
1/2 cup fresh flat-leaf parsley leaves
1/2 cup lime juice
1/3 cup extra virgin olive oil
1/4 cup blanched almonds, toasted
1/4 cup plain Greek-style yoghurt
1 tablespoon white wine vinegar
2 fresh jalapeno chillies, roughly chopped
1 green onion, roughly chopped
1 garlic clove, quartered
1/4 teaspoon caster sugar
Scoop avocado flesh into a blender or food processor. Add coriander, parsley, lime juice, oil, almonds, yoghurt, vinegar, chilli, onion, garlic and sugar. Season well with salt and pepper. Blend until smooth and well combined. Serve.
This delicious magic sauce has many uses. We recommend serving with prawns as an alternative to seafood sauce or even as part of a dip platter!
Spiced Gingerbread Popcorn
12 cups (180g) popped popcorn
150g butter, chopped
1/2 cup (110g) brown sugar
1/2 cup (125ml) golden syrup
1 tsp ground cinnamon
2 tsp ground ginger
Pinch of ground cloves
Preheat oven to 150°C. Line 2 large baking trays with baking paper. Place popcorn in a large heatproof bowl.
Combine the butter, sugar, golden syrup, cinnamon, ginger and cloves in a medium saucepan over low heat. Cook, stirring, for 2 mins or until sugar dissolves and mixture is smooth. Increase heat to medium and bring to the boil. Cook, stirring, for 5 mins or until golden brown.
Pour the hot caramel over the popcorn and carefully stir with a spatula to evenly coat the popcorn. Turn onto the lined trays in a single layer. Bake for 15 mins or until golden brown. Remove from oven and set aside for 15 mins to cool. Break into chunks. Store in an airtight container for up to 4 days.