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Cranberry and clementine posset with walnut and ginger cookies

Cranberry and clementine posset with walnut and ginger cookiesProduce numbers listed after each ingredient below

Ingredients (makes 12 x 100ml mini kiln jars and 24 small cookies)

For the cranberry compote:

  • 200g fresh 2602 or frozen cranberries 7325
  • 100g caster sugar
  • 50ml gin (optional – substitute with water if non-alcoholic compote is required)
  • 50ml water

For the clementine posset

  • 600ml double cream 6156
  • 150g caster sugar
  • Juice of 1 lemon 2652
  • Zest and juice of 2 clementines 4024

For the walnut and ginger cookies

  • 175g unsifted flour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 112g unsalted butter 6283
  • 85g caster sugar
  • 85g dark soft brown sugar
  • 1 tsp vanilla extract
  • 1 tsp gingerbread powder 5167
  • 1 free range eggs 6282
  • 75g walnuts 5062, roughly chopped

Method

For the cranberry compote:

  1. Put cranberries, sugar, gin and water into a small heavy-based pan over a medium heat, bring to a simmer and lightly stir so as not to break up the cranberries too much.  
  2. When the mixture becomes syrup, remove from the heat and leave to cool before putting 2 teaspoons of the mix into the bottom of each mini kiln jar.

For the clementine posset:

  1. Put the double cream and sugar into a heavy based pan and place over a medium heat, bring to the boil for three minutes then take off the heat and leave to cool.
  2. Add the juices and zest of the lemon and clementine and whisk well, leave to cool slightly before pouring on top of the cranberry compote.

For the walnut and ginger cookies:

  1. Preheat the oven to 190°C.
  2. In a bowl, combine the flour, baking soda and salt.
  3. In another bowl, combine the butter, sugar, brown sugar, vanilla extract and gingerbread powder until creamy.  Beat in the eggs then gradually beat in the flour mixture. Stir in the roughly chopped walnuts.
  4. Split the pliable dough into two halves, rolling each out into sausage shapes, approximately 2cm/1in in diameter.  Wrap them in cling film and transfer to the refrigerator until ready to use.
  5. When you are ready to bake the cookies, simply cut the log into slices 2cm/¾in thick and lay on a baking tray, widely spaced apart.  Bake for 9-11 minutes.  Best served while still warm.