Eat, Drink and be Merry – How to make Christmas Pot Pourri Part 2

This past weekend we set aside a crisp, wintry day to complete our home-made Christmas gifts inspired by Eat, Drink and Be Merry.

The ingredients for our pot pourri (pine cones, cranberries, dried pomegranates and oranges, cinnamon sticks and assorted woodland prettiness) were almost ready to be packaged up. First we had to soak the woody bits in the essential oils we had bought – brandied apple, mulled wine and Christmas spice. The whole room was filled with smells of Yuletide festivity!

We arranged the ingredients on snowball-dotted cellophane, and added in some scented, glittery candles for good measure. We tied them with a bow, and that was it! They make perfect, personalised gifts, with the added bonus that you get to enjoy all the lovely smells for yourself while you make them and in the run-up to December 25th.

The rums also taste fantastic now, so we strained the fruit and spices and transferred the liqueur into their gift bottles. I think they’ll go down a treat, and would look lovely tied with a raffia bow.

We were then inspired by the book to make the best use possible of our leftover cranberries (the ones we hadn’t painted with nail varnish!) and make cranberry sauce. This was surprisingly easy and very tasty! We simply boiled the juice of a freshly squeezed clementine with 100 g of sugar and waited for it to turn into syrup, before adding the remaining cranberries. They soon began to burst, turning the mixture into a lovely, sweet, thick sauce, which we enjoyed over a delightful roast dinner! The sauce lasts for a good few days, so we have volunteered to make another batch next week for our families to enjoy on Christmas day.

Merry Christmas everyone!