This year we made fudge, and peanut brittle and peanut butter fudge again. New things we tried are cherry brandy truffles. Prunes in port (good with cheese and cold meat etc), really simple – just pile the dried prunes in clean jars and top up with port – let them have a think about it all for a few weeks. Panforte or as himself insists on calling it, pianoforte – we made one to give away and one to keep. So easy to do and really delicious, and it keeps really well, for weeks, if wrapped and stored in an airtight container.
We used the recipe from the BBC good food Christmas book.
We also made apple and cranberry chutney, as mentioned before, which came out a pretty pink colour.
And continuing on the theme of our apple glut, We used our homegrown chillies to make apple and chilli jelly, which made such a pretty jewel like jelly – sweet with a chilli heat that fades quickly – again lovely with cheese and meat.