Homemade Christmas Gifts

I know it's a little late, but just in case you're in need of some last minute presents, stocking fillers or just some treats to have around the house over the festive period, below are four super simple recipes that are sure make anyone happy. 

Perfect for having with cold cuts or to accompany a cheese board, this Chilli Jam and Caramelised Red Onion Chutney are must-haves over Christmas. They both can be made a month or two in advance to let the flavours intensify.

Chilli Jam

Makes about 6 small (250ml) jars worth

Ingredients:

150g long fresh red chilli peppers (cut in half, with or without seeds)

150g red peppers (cored, deseeded and cut into chunks)

1 kg jam sugar

600ml cider vinegar

To Make:

• Sterilise your jars and leave to cool.
• Put the cut-up chillies into a food processor and pulse until they are finely chopped. 
• Add the chunks of red pepper and pulse again.
• Dissolve the sugar in the vinegar in a wide, medium-sized pan over a low heat without stirring.
• Scrape the chilli-pepper mixture out of the bowl and add to the pan. 
• Bring the pan to the boil, then leave it at a boil for 10 minutes.
• Take the pan off the heat and allow it cool. The liquid will become more syrupy, then from syrup to viscous and from viscous to jelly-like as it cools.
• After about 40 minutes, or once the red flecks are more or less evenly dispersed in the jelly (as the liquid firms up, the hints of chilli and pepper start being suspended in it rather than floating on it), ladle into your jars. 
• Seal tightly.

Caramelised Red Onion Chutney

Makes about 4 small (250ml) jars worth

Ingredients:

8 red onions

1 red chilli

2 bay leaves

25ml olive oil

200g brown sugar

150ml balsamic vinegar

150ml red wine vinegar

To Make:

• Cut your onions and chilli into short, thin slices and put them into a pan with the bay leaves and oil. 
• Cook gently over a low heat for about 20 minutes.
• Once the onions are dark and sticky, add the sugar and the vinegars and simmer for 30 minutes or so, until the chutney is thick and dark.
• Pour the chutney into hot, sterilised jars and let it cool. 

These next two aren't exactly healthy, but Christmas isn't meant to be really.

Take a handful of each, wrap them in cellophane bags and tie up with ribbon or string to make a lovely Christmas treat for a loved one.

Salted Caramel Filled Chocolates

Makes about 24 chocolates

Ingredients:

165ml double cream

1 tsp vanilla bean paste, or the seeds of 1 vanilla pod

a large pinch of salt

90g demerara sugar

70g caster sugar

120g butter

To Make:

• Bring the cream, vanilla and salt to the boil.
• Take off the heat and leave to infuse for 10 minutes. 
• Mix together the two sugars. 
• Place a pan over a medium heat and pour in the sugar slowly until it all caramelises; a medium-brown colour gives a sweet caramel taste, a darker brown will taste more bitter. 
• Reduce the heat and add the hot cream slowly, stirring gently all the time. 
• Add the butter and stir. 
• Strain the mixture through a fine sieve and leave to cool. 

Peanut Butter Fudge

Makes about 30-40 pieces

Ingredients:

125g butter

500g dark brown sugar

120ml milk

250g crunchy peanut butter

1 tsp vanilla bean paste, or the seeds of 1 vanilla pod

300g icing sugar

To Make:

• Melt the butter in a saucepan over a medium heat.
• Stir in the brown sugar and milk, and bring to the boil for 2-3 minutes, without stirring.
• Remove from the heat, and stir in the peanut butter and vanilla seeds.
• Place the icing sugar in a large bowl, and pour the hot butter and sugar mixture on top. Using a wooden spoon, beat the mixture until smooth.
• Pour into a 20cm/8in square baking tray, and set aside to cool slightly, then place in the fridge to chill completely.
• Cut the fudge into squares with a sharp knife, turn out of the tin and store in an airtight container.