It’s very close to Christmas now, 7 days. On the way to work and in the office I can almost feel everyone slowing unwinding. The trains in the morning are crowded but the usual tension of a London commute has snapped, we’re ready for it to be Christmas now and those of us planning on working up to Christmas Eve and through Christmas and New Year are just hanging on waiting for the schools to break up and the marvellous time of the year when you might get to sit down on the way into work! I’m not one of them. My Christmas holiday starts on Friday and I have two weeks off. Which is good because I need to sort out a tree and presents and maybe even write a Christmas card or two, I think 2014 is the year I don’t post cards, I haven’t received any so I don’t think anyone will be too concerned not to get one!
Giving handmade food out for Christmas can be difficult for the giver. When do you do it so that the food is still good but in enough time that you don’t feel that you’re running around trying to fit it all in. I’ve found that the best way to approach giving food for Christmas, is to keep it simple and theme it. This year, I’m giving people an ‘aperitif pack’.
However, hard as it is to believe, I do have friends that don’t drink and so I was thinking about something non-alcoholic for them. Which brings me to the ‘coffee break bag’. A mug, some mince pies, a bottle of gingerbread syrup and some coffee. If I was more prepared and organised for Christmas, I’d be able to show you what the present looked like with pretty pictures. I’m not and so far have only made the syrup!
What
2 cups of water
1 1/2 cups sugar
3 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg (I used freshly grated but I’m pretty sure ready ground would be fine)
How
1. Put all ingredients in a medium saucepan
2. Heat gently until the sugar has dissolved and simmer for 15 minute or so until syrup has thickened
3. Allow to cool and then strain through fine sieve.
4. Bottle and keep in the fridge.
