A cure for Christmas: the pleasure (and perils) of preserves
From our UK edition
My family knows that once the flaming pudding is on the table, late on Christmas Day, all meals will be picnics. Bar a few potatoes flung into the oven to bake, all cooking stops and eating becomes a forage into a squirrelled hoard of treats: the jars, tins, balsawood boxes and less pretty but functional vacpacs, inside which lie the delicate results of ‘cures’ achieved using sugar, salt, booze or smoke. Preserves are as much a part of my Christmas as the big fat bird and Brussels sprouts, only I find them far more interesting. Often they are memories of past Christmases. We recall the specialities our forebears once loved; the image of an elderly relative eating plums in brandy while watching the telly.