Making some treats for our feathered friends at this time of the year is both kind and a brilliant diversionary occupation for children who are at home for the holidays, but it also builds up a head of steam of excitement.

It provides both indoor and outside activities and a prolonged interest in spotting the different visitors to the treats. Simply Preserved Magazine Christmas edition, Day 4 gives all of the details.

Meanwhile, you can be making this delicious Cranberry Relish, which will provide enough for the Christmas Dinner and plenty left for Boxing Day Buffet or plates of sandwiches made with the leftover cheese into the New Year.

It keeps for at least a year, so use it with a baked whole Brie and crusty bread as a supper or starter, with pate, quiche, or as a topping to a jacket potato with some cold ham. It is very quick and easy to make, and I love watching the cranberries burst open when the temperature is right.

One of the ingredients is fresh pear, which I find really softens the acidity of the cranberries beautifully. Listen along to my podcast and learn about The Exciting Life of the Cranberry - before it even gets near a shop.

SHOW LINK:
https://preservepod.co.uk/ep005

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