FOOD | FESTIVE FARE
SPICED PEAR & GINGER
M U L L I N G S Y RU P
Makes 1.2ltrs
Takes 15 mins plus overnight infusing
Cost per serve 4p
2 x 410g tins pear quarters or halves
in juice
1 cinnamon stick
5 black peppercorns
1 star anise
3 cloves
5cm fresh ginger, sliced
2 balls of stem ginger, roughly
chopped, plus 4 tbsp syrup
1 lemon, zest pared
250g caster sugar
1 Empty the pears and their juice
into a large saucepan and blitz with
a stick blender. Stir in the dried
spices, fresh and stem ginger and
syrup, and 500ml water. Bring to
the boil, then remove from the
heat. Add the pared lemon zest,
cover and set aside at room
temperature to cool and infuse
for at least 6 hrs or overnight.
2 Strain everything through a fine
sieve into a clean pan. Add the
sugar and bring to a simmer over
a low-medium heat, stirring, until
the sugar has dissolved. Pour the
syrup into sterilised* gifting bottles;
leave to cool. Will keep for up to
3 months in a cool, dark place and
use within 2 weeks once opened.
To use: Heat 400ml syrup with
750ml cider, red or white wine for
a winter warmer, or top up with
fizzy water or bubbly.
Each serving contains
Energy
Fat
Saturates
Sugars
Salt
74kJ
17kcal
1%
0g
0%
0g
0%
5g
5%
0g
0%
of the reference intake. See page 127.
Carbohydrate 5g Protein 0g Fibre 0g
FESTIVE SPICED TEA
Makes 80g (about 20 cups) to fill
2 x 200ml jars
Takes 10 mins
Cost per serve 7p
½ orange
4 tbsp Tesco Finest loose-leaf Earl
Grey tea
8 cloves
2 small cinnamon sticks, crushed
½ whole nutmeg
4 tsp demerara sugar
Peel the orange, remove the pith,
then finely slice the peel into thin
matchsticks. Put in a small bowl
with the Earl Grey, cloves and
cinnamon. Use a pestle and mortar
to gently crush the nutmeg and
sugar to break down and combine.
Add to the bowl with the tea, mix
well, then transfer to jars. Will
keep in an airtight container for
up to 2 weeks.
To use: Put 1 tsp of the tea in a tea
strainer. Pour over 300ml hot water
and infuse for 2 mins. Enjoy with a
splash of milk or a slice of lemon.
Energy
Fat
Saturates
Sugars
Salt
16kJ
4kcal
0%
0g
0%
0g
0%
1g
1%
0g
0%
*
of the reference intake. See page 127.
Carbohydrate 1g Protein 0g Fibre 0g
To sterilise glass bottles, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at
gas 1, 140°C, fan 120°C until hot and completely dry. Boil rubber seals for 10 mins, then leave to dry
Each serving contains
58