When do we ponce?

[MooPointCowsOpinion]

It can't just be me pinning ideas for Christmas greenery baskets for the front porch? No? I'm alone?

I can't remember how early the poncetastic thread starts!

Thanks for the recipe Hairspray I shall pick up the ingredients this week.
Has anyone made Slider? Once you have made your Sloe Gin you then put the sloe berries into Cider and leave for a month.... tis supposed to be like rocket fuel

@leesmum that sounds mental!

How's all the poncing coming along everyone?

VivaJen I know... can't wait to try it

I made two extra chutneys that I wasn't planning on making because we had a huge glut of chillies and courgettes from my aunts allotment!

Chilli Lime and Mint Chutney
Indian Spiced Courgette Chutney

Where can I get super niace labels printed, I usually hand write but I think lovely printed ones would add an additional layer of ponce!

ooooh they sound fab @HairsprayBabe ! Not sure about the labels, you could buy label printer paper and print some yourself or maybe check online - etsy or maybe Vistaprint?

Hairspray I couldn't find frozen cranberries anywhere so I've found the dried ones, should it still work out ok?

Ooh, chilli lime mint chutney recipe please!
Dried cranberries are usually sweetened with a lot of sugar and don't have the lovely fresh tanginesss of fresh - but maybe you could find frozen ones? I bought some last year ready frozen and still haven't used them - think Tesco.

Ignore one of those superfluous "fresh"!

quince I tried every supermarket near me and couldn't get frozen ones, that's why I only did a small bottle of vodka in case it wasn't that great, it smells gorgeous already though

I all my chutneys are based on the same ratio recipe:
For every 500g of veg/fruit
90ml of vinegar - I either use spirit white wine or cider
70g sugar, you can also use honey
Plus herbs and spices
(you can use as little as 50g for sweeter fruit chutney but up the vinegar so you still get a good preserve)

I used 1kg of veg for this chutney
2 large onions
huge bunch of mint
2 limes - skin on
2 bell peppers
topped upto 1kg with chillies

Chop all the ingredients to about a cm cube sized put into large pot with the liquid

Once it is upto the boil add the sugar and bring upto a hard boil until thick and pulpy

Spoon into sterilized jars

Wait at least 4 weeks before eating, will keep for at least a year.

This is pretty zippy depending on what type of chillies you use but the lime skin goes all chewy and almost candied! goes lovely with both mexican and Indian food! and obvs cold meat and cheese! if you want it less hot just add in more bell peppers and less chillies.

I'm salivating reading this thread!

Discovered that my favourite paper craft shop are having a moving premises sale (Daintree in Dublin for anyone on this side of the sea) and I stocked up on ribbons and hand made paper. I hadn't planned on making my own cards, or crackers from scratch, or origami tree decorations but I'm going to have to justify this splurge

@Annwithnoe I love a good stationery sale! You've got lots of time to make cards a practice poncetastic wrapping!!!

@HairsprayBabe I'm thinking you need to write a Christmas Cookbook!

I would love to tbh!

Made sloe gin tonight with sloes foraged last weekend. I don't think there would be any left if I waited until October . Two years ago I was delighted with finding a good spot for sloes; last year I had to go further and this year even further still. All you need to do is prick them. I use a BBC recipe but reduce the gin as the 1 litre Kilner isn't big enough! 450g sloes/250g sugar/0.75l gin - Tesco's cheapest gin which smells well rough but is gorgeous once left to seep - sloe gin needs shaking every other day for a week then once a week. We have our first tipple on Christmas day apart from when I am decanting it and obviously the 'cook' gets first dibs.
I also foraged some apples to make spicy apple chutney (Nigella how to be a domestic goddess)-it needs cider vinegar which usually comes in nice plain bottles (0.3 litre) which can be used for sloe gin gifts.
We had friends who used to do so many incredible edible gifts - it used to cost them a fortune!
I'd like to increase my repertoire but can't think what else to make. Four years ago when I hadn't discovered my sloe 'grove' I made cranberry vodka but it was such a faff and quite messy (you had to strain the cranberries).
BTW only ever sterilise jars in the dishwasher - Bonne Mamman are good, nice sturdy lids.
I'll be checking in for inspiration!

I'd love to make Sloe Gin but have no idea where I'll find them. I might just do a plum gin instead.

I'm off on Wednesday so I'm going to make the chutney then. Maybe even 2.

I've decided not to make my cards this year. I did it last year but I don't think anyone really appreciated the effort. I'll use my poncing energy on wrapping this year

I just put my jars in a 120C oven for 15 mins to sterilize, and dunk the lids in boiling water for 5 mins.

My bounty

Awesome @Babelange - that looks fab!

So far I've made 2 lots of chilli jam and a massive load of blackberry and apple jam.

The second load of chilli jam has a solitary Scotch Bonnet in it. I don't think it's too feisty though. Hopefully! 🌶🔥😂

Wow Babelange and Fluffy well done you two Excellent Poncing

Has anyone on here made Damson Gin I know where to get my hands on some but wondered what it's like, is it similar to Sloe Gin?

Excellent haul ladies, will attempt to photograph mine!

You'll put us all to shame, Hairspray!

last years chilli jelly and mint jelly

this years pickles

Bonus poncing of some truffles I was experimenting with recently for my hampers - they are really yummy but I am unsure as to how I would package them up as the chocolate "shell" is fairly delicate! and would get damaged in a treat bag.

I love Christmas poncing! I made glittery spiced Christmas jam this week!

Wow, Hairspray. I'm in awe!

I love the idea of glittery jam, Ginerva!