Merry Berry Christmas Punch Recipes

MERRY BERRY CHRISTMAS PUNCH

Steps:

• Pour boiling water into a heatproof jug. Add teabags and stand for 5 minutes Drain and discard tea bags.
• Place cooled tea, mint leaves, strawberries and mixed berries into a large punch bowl or 2 large jugs. Add apple cider. Slowly add sparking wine and serve.

RECIPE FOR A VERY MERRY CHRISTMAS!!!

Steps:

• 1. Mix hugs, kisses, smiles and love until consistent. Blend in holiday cheer, peace on earth, Christmas spirits and good will toward men. Use the mixture to fill a large, warm heart, where it can be stored for a lifetime, (it never goes bad !). Serve as desired under mistletoe, sprinkled liberally with special Christmas Snowflakes. It is especially good when accompanied by Christmas Songs and family get-togethers. Serve to one and all !!
• 2. MERRY CHRISTMAS EVERYONE!!! GOD BLESS!!

BERRY MERRY PUNCH

Steps:

• Combine sugar and water in a small bowl and stir until sugar dissolves. Set aside to cool.
• Place sugar syrup, boysenberries, vodka and lime juice in the jug of a blender and blend until smooth. Strain through a fine sieve into a jug and discard seeds and pulp.
• Place half the ice and half the berry mixture in the jug of a blender and blend until smooth. Spoon evenly among half the serving glasses and top with sparkling wine. Repeat with remaining ice, berry mixture and sparkling wine.

MARY BERRY'S CHRISTMAS CHUTNEY

Steps:

• Peel the tomatoes - prick them with a sharp knife, place in a bowl and cover with boiling water. Leave for a few seconds then drain and cover with cold water. The skins will now come away easily.
• Chop the tomatoes and aubergine and seed and chop the peppers. Put in a large heavy-based pan with the onions and garlic and bring to the boil. Cover with a lid, lower the heat and gently simmer for about one hour, stirring occasionally, until tender.
• Tip the sugar, vinegar, salt, coriander, paprika and cayenne into the pan and bring to the boil over a medium heat, stirring, until the sugar has dissolved. Continue to boil for 30 minutes or so, until the mixture achieves a chunky chutney consistency and the surplus watery liquid has evaporated. Take care towards the end of the cooking time to continue stirring so that the chutney doesn't catch on the bottom of the pan.
• Ladle the chutney into sterilised or dishwasher-clean jars (Kilner jars are ideal) and top with paper jam covers. Seal the jars while still hot. Leave to mature for at least a month in a cool dark place.