It’s nearly Christmas – the schools have broken up and the queues are starting to get longer at the supermarket checkouts, so it can’t be long now. I was toying with the idea of using the title “It’s Christmas thyme” for this post – thyme is a herb with a name that lends itself to terrible puns. But let’s leave the cheesy puns for the Christmas crackers and get straight to the more important features of thyme.
As well as the comic potential of its name, thyme has some really good points. For one thing, it’s evergreen, looking good in the garden and ready to be picked for use in the kitchen all year round. Then there are the flowers – they may be small but they’re loaded with nectar and great for attracting pollinating insects into the garden. Bees love thyme flowers and can be kept happy for weeks on end if you grow a range of varieties with slightly different flowering times. Another thing in thyme’s favour is that it is relatively easy to grow. Give it some well-drained soil and lots of sunshine, and you should have a healthy and productive plant. It will grow happily in a pot, bucket or windowbox too. Maintenance is easy– cut back after the flowers are done so that the plant doesn’t get too big and woody, water pot-grown plants in really dry weather and pinch out the young, fresh springs to use in the kitchen. So the question has to be – why doesn’t everyone have at least one plant in their garden, or in a container on the patio or balcony?
At this time of year, when the basil and dill have given up through lack of warmth and sunshine, and the herbaceous perennials like chive and tarragon have retreated underground, evergreens like thyme, sage and rosemary are brilliant for adding freshness and flavour to winter cooking. Really, there’s no need to be buying pots of cellophane wrapped coriander or basil from the supermarket when the evergreen herbs are fresh, seasonal and easy to grow.
And, because it’s Christmas time (thyme?), I used some sprigs of orange scented thyme to add herby flavour to a cranberry conserve. This jam/sauce is versatile, tasty and a great addition to the Christmas table. The original recipe came from Rose Elliot’s Vegetarian Christmas book (a great source of ideas if you are catering for vegetarians this Christmas), but I couldn’t resist adding some thyme to herb it up a bit. It’s great with cheese and crackers, in a sandwich, or even with a jacket potato. If there’s any left, I’m planning to serve it warm with Christmas dinner too.
I’m linking this recipe to Ren Behan’s Simple and in Season. This month the challenge is being hosted by Karen at Lavender and Lovage and, as always, there’s a fabulous array of seasonal recipes to choose from – why not take a look…
But before you hop over to Karen’s blog, here’s the recipe –
Cranberry, orange and thyme conserve
300g cranberries
250ml water
juice of 3 oranges
400g granulated sugar
3 sprigs of orange scented thyme
3 tbsp port
Wash the cranberries and put them in a heavy-based pan with the water. Simmer gently until the cranberries are bursting and tender.
Take the pan off the heat and add the orange zest and juice, sugar and thyme. Stir until the sugar has completely dissolved, then return the pan to the heat and bring to a boil. Keep boiling for 10 minutes, then take the pan from the heat again and test for a set (I used a chilled saucer to test it – put a small amount of the jam onto a saucer fresh out of the fridge, leave to cool a little then push it gently with your fingertip. If the surface wrinkles slightly then you have a set). If the setting point hasn’t been reached, put the pan back on the heat and boil for a further 5 minutes before testing again.
Once you have a set, pour the conserve into sterilised jars (washed then dried in a very low oven). When it’s cool, you can start enjoying the seasonal cranberry flavour.
PJ Girl said:
I’m a sucker for cheesy puns and have to go litter picking for them when I edit my posts!! The conserve is a perfect Christmas accompaniment and would also make a lovely gift for a host.
thegardendeli said:
I’m sure you could get away with a few cheesy puns per post! I hadn’t thought of making some jars of conserve to give away – might use your idea for some last minute presents!
Cathy said:
Lovely post and recipe… would taste great with cheese and biscuits!
thegardendeli said:
Thanks Cathy! We had some with goat’s cheese and crackers last night.
gardenfreshtomatoes said:
So many thymes, and not enough space! Our collection grows every year! I’m thinking of planting the entire bank of the pond with them…
Wonderful recipe – are cranberries hard for you to get?
thegardendeli said:
A bank of thyme sounds lovely – it would be buzzing with insects in the summer. We have no problem getting cranberries – at least not at Christmas time. I’ve never seen them being sold ‘loose’, but they are sold pre-packed in the supermarkets. Are you able to buy locally-grown cranberries?
gardenfreshtomatoes said:
We sure can – lots of bogs over in Massachussetts. They’re all packaged, too, though. One of these days, I’ll make it down the Cape to get some photos of them…
Have a Merry Christmas!
thegardendeli said:
Looking forward to seeing those photos! Hope that you and your family have a wonderful Christmas Marie.
laura_howtocook said:
I just love your cranberry conserve. Adding Port, orange juice and fresh orange scented thyme turn it into something perfectly suited to so many dishes at this time of the year. Hope you get to enjoy it this Christmas!
thegardendeli said:
Thanks Laura. Not long to go till Christmas now and there’s still a jar left – looks like we might get to have some cramberry conserve with the Christmas dinner!
Jacqueline @howtobeagourmand said:
What a beautiful conserve Sarah and a great way to use up the thyme. Do you grow lemon thyme too? It is one of my favourite herbs.
Wishing you and your family a very Happy Christmas.
thegardendeli said:
Lemon thyme is a good herb to have as a favourite! I have a plant in the garden, and some cuttings that I took earlier in the year which are sitting out the winter in the greenhouse. Hope you have a lovely Christmas Jacqueline – is it a big celebration in Hong Kong?
Liz said:
It too am partial to a good pun. I’m also finding I’m using thyme in more and more things lately – a great herb. I do like the idea of this conserve too.,
thegardendeli said:
Thanks Liz! Are cranberries seasonal or traditional for Christmas in Australia?
Promenade Claire said:
I’ll confess here and now I’ve never been very good at keeping Thymes from year to year…….
Merry Christmas 🙂
thegardendeli said:
I take some cuttings each year – just in case the plants don’t make it through the winter! Hope you have a lovely Christmas Claire.