Winter Sangria | Eat Portugal

The kids are back at school after the vast three month summer holiday and I can finally get back to having fun work, painting, writing and looking round for things to make into jams and jellies for the winter. We have several quince trees which produce the most enormous gamboas (a large variety of quince) so, of course, there’s plenty of marmelada (quince cheese) to be made. Â*I send my mother-in-law <a href="http://www.jordanheelswomen.net/"><strong>Jordan High Heels</strong></a> off with a bootload every autumn to make several hundredweight to keep the family going. Â*I’d make it myself, but I’m not the greatest lover of marmelada, though eaten with the right cheese, it’s delicious. Its flavour is too earthy for me to be eaten with great gusto… the kids and husband adore it, though. They have more Portuguese genes. Â*I do love quinces when they are roasted Â*— chopped into large chunks, sprinkled with sugar and a generous glass of Port and/or Moscatel, roasted till tender. Â*Â*Geleia de marmelo (quince jelly) is also made, using the skins peeled off the quince when making marmelada, a beautiful ruby colour, it is very subtle and sweet. Â*The skins of quinces are very high in pectin, so make for a good jelly without having to add any pectin (and battle with the resulting lumps). This week I’ve been having a bit of a jelly marathon and have been spicing things up with vast quantities of chillies. Â*The first was quince jelly with chilli and a touch of lemon. Â*The last two ingredients cut through the essential earthy flavour of the quince. Then I made some <a href="http://www.jordanheelswomen.net/"><strong>Jordan Heels</strong></a> apple and chilli jelly, to try to compete with a jar my mother brought me from home last week, made from her accidentally homegrown crabapples and her lovingly homegrown chillies. Â*Then there was the apple and rosemary jelly, and the ginger, lemon and chilli jelly… none of which are remotely transparent because I am far away from being a purist, and can’t resist giving the jelly bag a good squeeze to get all the goodness out of the pulp. While I was looking round the kitchen to see what else I could boil, strain and jellify, I spotted a half empty bottle of red wine, good only for cooking with…. just behind the fruit bowl with oranges, lemons, apples. Â*SANGRIA JELLY! Well, SANGRIA JELLY with ADDED CHILLIES… because if you’re going to make something up, you might as well add chillies to it. The resulting jelly is firm, subtly warm with chilli heat, fruity and zesty, but with a deep and dark flavour from the wine. It will be this year’s jelly hit in my kitchen, to be eaten with Azeitão cheese or cheddar, or roast lamb, or just for sly spoonfuls when no-one’s looking. SANGRIA CHILLI JELLY 2 apples – finely chopped, with skin 2 small oranges – finely chopped, with skin 1 large lemon – finely chopped, with skin four chillies – finely chopped, with seeds Cover with water, and boil until all the fruit is mashably mushy. Pour into a jelly bag, or an improvised one made from fine fabric (clean and not for wearing again!) or even a stocking. Rig up something, however you can (for heaven’s sake, work this out before you start), so that the juice can drip from the bag into a pan, overnight. Â*I use two chairs plus a wooden spoon, secured with rubber bands. Â*This is all part of the fun. Honest.Â* Once the fruit has stopped dripping (if you’re a non-purist like me and don’t intend to show off a pristine clear jelly at the WI Harvest Supper, give it a good squeeze), you’re ready for the next ingredients: 2 glasses of red wine enough sugar to make it sweet, but retain its tartness… about 200-250g, but this will depend on the tartness of your fruit. Â* Boil the jelly, and reduce its volume by about half. Pour into small sterilized jars. Â*If you think you’re going to eat it quite quickly, forget the small jars, and just use one big jar, and save yourself some trouble. This will make about 250ml of jelly. I’m off to find something else to make jelly with. <a href="http://www.jordanheelswomen.net/"><strong>Nike Dunk Heels</strong></a> Â*Sardines?

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