Winter Jam

This is a little something I call Winter Jam. It's actually my own recipe for vegetarian mincemeat, but I don't like that name. I know the recipe has meaty origins, but if you're leaving the meat out, why not a name with more appeal? Since it's traditionally served at Christmas, has spicy winter flavours like cinnamon and cloves and the sweet goodness of fruit, I will henceforth call it Winter Jam! You heard it here first.

I made this for friends at Christmas and gave it away before I could get a shot of it in its pretty jam jar. But my pal was kind enough to post a nice shot of it on her site here.

Here's the quick and easy recipe:

Winter Jam
Makes 5 x 250ml jars*

Put the following ingredients in a medium saucepan and simmer over low to medium heat, covered, for about 30 minutes until fruit is soft and spices incorporated, stirring occasionally. Add extra water during simmering if needed.

3 medium apples, peeled, cored, and chopped (McIntosh are a good choice)
1/2 cup sultana raisins
1/2 cup golden raisins
3/4 cup dried currants
3/4 cup frozen cranberries
3/4 cup pitted prunes, chopped
Zest and juice of one large navel orange
Juice of one lemon
1/2 cup packed dark brown sugar
1/2 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice (a blend of cinnamon, ginger, nutmeg, allspice and cloves)
1/4 teaspoon salt
1 cup water + 2 extra tablespoons during simmering process if needed

*Note: Please follow proper canning instructions which includes sterilizing and sealing jars for long shelf life. Alternately, you can put it in any glass container and keep it in the fridge for about two months, or cool and freeze in small batches for up to six months.

Winter Jam is particularly good as a topping for vanilla ice cream, or on oatmeal for a delicious breakfast.

Chocolate Kugelhopf

This beautiful Chocolate Kugelhofp, filled with golden raisins, chocolate and brown sugar was made following this recipe from Martha Stewart Living.

What's a Kugelhofp? The Internet, being the wide and wonderful place that it is, describes endless variations and origins. A yeast-risen cake from France (especially Alsace) or Austria or Germany, it is baked in a round fluted pan, filled with raisins and sometimes almonds and dusted with powdered sugar before serving. The legends abound... One story says that the sweet bread was a gift from the three Magis returning from Bethlehem. Another, says that the recipe was brought to France by Marie Antoinette from Austria upon her marriage to Louis XIV. Another still, says it was a victory cake, baked in the shape of the sultan's turban after the Turks were defeated at the gates of Vienna in the 15th century.

This one had the consistency of a sweet bread not unlike a buttery brioche. Typically served with coffee, or at breakfast, I completely concur with the recipe that it's best toasted with a bit of butter. (But that didn't stop us from eating slice after slice just as it was. That's right. WAS. This delicious loaf disappeared quickly...)

I followed the recipe precisely, because I'm not crazy enough to think I can overrule the laws of chemistry, especially after past disasters with breads involving yeast. So, just diving into this project felt risky enough for me. But as always, variations are possible...I think any mix of dried fruit and nuts would work. Cranberries for Christmas would look pretty. This recipe added chocolate, so why not cinnamon?

It took the better part of a day, with all the rising and punching and waiting, but it was a lot of fun. And I learned a few tricks along the way. Like when you have to add a lot of flour to a batter, you should use the attachments on your beater called "dough hooks" (see the second picture below....I was on the verge of a giant mess when I figured this out....)

Here are the delicious results in pictures. I think it turned out perfectly and would highly recommend it. Enjoy!