Hi everyone, thanks Lu
for letting me contribute to your Xmas blog party. 

I’m Heidi, I have the blog Imwithleia – I blog from Copenhagen with a focus on my love for handmade things. I’m sharing with you a recipe
for Candied Almonds. It’s a classic Scandinavian Xmas treat – nice and so
simple. The perfect little gift.

You need:

200 g Almonds
175g Powder sugar
2 tablespoons grounded cinnamon
10 cl water

Wash and dry the almonds, 10 minutes in the oven on 175 C
Mix powder sugar and cinnamon
Add it with the almonds and the water to a hot pan. Remember to stir all the
time. Continue to the sugar has melted and it smells a bit burned. Cool down on
some baking paper. Break a part. Enjoy

***

Eeeeks, thanks for sharing, it sounds soo delicious! :) Lu

First, I did the crafting
part. I took a bunch of little jam glasses and spray painted the
lids gold. Take care that your spray paint is suitable for metal
undergrounds. I let mine dry for about 24 hours before taking the
next step: Gluing some decoration onto them. I chose cinnamon sticks,
dried orange slices and star anise. First, I tried hot glue, but it
dissolved the spray paint, so I switched to universal adhesive, which
worked out fine. Let the lids dry for another 24 hours before using
them.

For the jelly you need: 1
litre red grape juice, ½ litre apple juice, 1 big orange, 2 cinnamon
sticks, 6 cloves and 1kg jam sugar 2:1. Take a big pot and pour the
juice in. Squash the orange und pour its juice into the pot as well.
I use a tea filter to pour it through, to make sure that no pieces of
fruit make it into the pot. Then take a second tea filter, put the
cinnamon and the gloves in it, close it with a piece of thread and
put it inside of the juice. Bring to boil and let it simmer for about
30 minutes. Remove the spices and let the punch cool down.
Afterwards add the jam sugar, bring to boil again (with constant
stirring) and let cook at a rapid boil for one minute. If you wanna
test if it’s gelatinizing properly, take a cold plate and put a few
drops of your jelly on it. Hold the plate upright and if the jelly
starts thickening fast and sticks to the plate you can pour it from
the pot into your prepared jam glasses. Close the lids quickly, but
be careful not to damage your decoration. The jelly should be cold
and ready for consumption after a few hours.

A similar recipe was
my first attempt of making jelly (or jam) a few years ago, when I had
just moved out from home. So if you never made some before as well:
Try it. It’s so easy !

Thanks
Lu for having me today and everbody else: Have fun cooking and
crafting!

***

Dear Fee, thanks for sharing this pretty idea! ;)