Cranberry Syrup

Cooking the cranberries low and slow is essential here. They have a ton of pectin, which makes it very easy to end up with cranberry jelly instead of cranberry syrup. If you find that after you put your syrup in the fridge it sets a little, give it a good shake before using.

Special equipment: fine mesh strainer

Ingredients

serves makes about 1 1/4 cups, active time 5 minutes, total time 30 minutes

• 1 cup sugar
• 1 cup water
• 2 cups fresh cranberries, roughly chopped

Procedures

1. Combine water, sugar, and cranberries in a small saucepan over very low heat. Cook, stirring frequently and adjusting heat to maintain a bare simmer, until the cranberries have completely softened, 20 to 25 minutes.
   
2. Strain mixture through a fine mesh sieve, pressing on cranberries to extract their liquid. Let cool and refrigerate until ready to use. Syrup can be stored in a sealed container in the refrigerator for up to 2 weeks.

Steamed Lemon and Vanilla Syrup Sponge

Special equipment: 1 1/4 quart heatproof bowl

Ingredients

serves serves four to six, active time 25 minutes, total time several hours, including baking and cooling

• 1 vanilla pod
• 1 lemon
• 5/8 cup unsalted butter
• 5/8 cup caster sugar
• 3 eggs, lightly beaten
• 1 2/3 cups plain flour
• 1 1/2 tsp baking powder
• 1/2 - 2/3 cup full-fat milk
•  
• Syrup
• Juice and grated zest of 2 lemons
• 1 cup caster sugar
• 2/3 cup water

Procedures

1. Slit the vanilla pod open lengthways and scrape out the seeds, reserving the pod. Zest the lemon. Cream together the butter, sugar, lemon zest and vanilla seeds until light and fluffy, then gradually add the beaten eggs. Sift in the flour and baking powder and fold in thoroughly. Add enough milk to give a soft dropping consistency, then set aside.
   
2. To make the syrup, put the lemon juice and zest in a small saucepan with the sugar, water and the reserved vanilla pod. Heat gently, stirring until the sugar has dissolved, then bring to the boil and simmer until the mixture has a syrupy consistency.
   
3. Cut the zested lemon in half widthways and trim off the bottom and top. Place the widest end of one of the lemon halves in a buttered and floured 1 1/4 quart heatproof bowl and cover with the syrup, reserving a little for later. Spoon the sponge mix. Place a round of baking parchment on top, cover the basin with a piece of foil (with a generous pleat in the middle) and secure with string. Put the basin in a deep roasting tin and pour enough hot water into the tin to come halfway up the sides of the basin. Steam in an oven preheated to 320F for about 2 hours, until well risen and firm to the touch (remember to keep the water topped up).
   
4. Turn out into a large serving bowl and pour the last of the syrup over the top. Serve with double cream.

Boiled Cider Syrup

Once a New England staple, this simple cider syrup is a versatile addition to any pantry of home-canned goodies.

Special equipment: a boiling water canner, a disposable wooden chopstick

Ingredients

serves five 12 ounce jars, active time 2 hours, total time 10-12 hours

• 3 gallons minimally-processed apple cider

Procedures

1. Prepare boiling water canner and sterilize 5 12-ounce jars by boiling them for ten minutes. Wash lids and rings and bring to a simmer in a separate, small saucepan of water. Turn off heat and allow jars, lids and rings to sit in hot water until you need them.
   
2. Pour cider into your largest heavy-bottomed, non-reactive pot. Insert chopstick into cider until it touches the bottom of the pot. Using a pen or a paring knife, mark or notch the chopstick at the level of the cider. Then, removing the chopstick from the pot, measure from your first mark (the cider level at the start) and the end of the chopstick (the bottom of the pot) and make a second mark or notch at the halfway point. Make a mark/notch at the 1/3 point as well. The marks on the chopstick will serve as visual cues to help you see how much your cider has reduced.
   
3. Bring cider to a boil over high heat and then reduce to medium-low. Simmer, uncovered, stirring occasionally until thoroughly reduced, 5-8 hours, depending on your stove. Check the cider level against your chopstick measurements regularly.
   
4. Cider is finished when it has reduced to one third of its original volume, and it coats the back of a spoon. When cider is finished, remove from heat and strain, in batches, through a paper coffee filter or a fine sieve lined with a clean, dampened dishtowel.
   
5. Pour cider into prepared jars, leaving a quarter inch of headspace. Wipe the rims of the jar lids with a clean kitchen or paper towel and seal.
   
6. Place the sealed jars back into the canning kettle. When all jars are added, make sure that the water level clears the jar lids by at least one inch. Add more water if necessary, and, over high heat, bring the water back up to a boil. Once the water boils, set a timer for five minutes.
   
7. After ten minutes, turn off heat, and allow jars to sit in water for five additional minutes. Then, using a jar lifter, remove the jars to a cooling rack.
   
8. Once jars have reached room temperature, remove rings and test that all lids have sealed properly. If any have not sealed, store them in the refrigerator. Label and store sealed jars in a cool place out of direct sunlight.