You know that Christmas isn't far away when you start putting in 18 hour days on a regular basis. I still have plenty of Quince to get made into delicious treats - I am mostly selling those through the Christmas pop-up shop, Havershams. Had a demonstration there last Sunday making Luxury Mincemeat and Cranberry Relish and it was all really jolly and festive.
I have also been working on a Christmas Order Form for one of the local schools who are having a rest from Christmas Puddings this year. They have issued the forms to all of the parents and are expecting orders to flood in over the next couple of weeks - I hope so! I am also preparing an order form for my business with lots of fresh products - lemon curd, butterscotch sauce, pesto, things like that. It is a great time of year to be making some of these specials, makes a change from chutney. I started off a big batch of candied peel today which is incomparable to shop-bought peel and delicious both in cakes and mincemeats but also eaten as a sweetmeat - maybe dip the ends in dark bitter chocolate. A great after dinner treat with some home-made liqueur like bramble brandy or marmalade gin.
I enlisted Trev's help with shooting our fourth DVD for the Rosie Makes It Easy Clubs. It covers the festive goodies - mincemeat, cranberry relish and a new delight, Quince & Orange Butter. Nothing finer on your Christmas morning croissant. It also takes a look at making some quick and easy canapes topped with pesto, tapenade and cranberry relish - a very pretty plateful.