It's the time to be frugal

by Kate Rintoul

Christmas is upon us, the distinctive Coca Cola jingle and iconic window displays on Oxford Street herald the start of the yearly retail dash.

I’m not at all averse to Christmas shopping and actually find it all fun. Although I usually try to give creative gifts and with the recession there is no better time to come up with something new.

After working my way through the entire novelty homeware at www.suck.uk.com for my brothers in the last few years, I’m making and applying more thought to my presents this time round and it seems I’m not alone.

Have a unique Xmas

The Buy Nothing Christmas movement started in Canada in 2001 and its website (www.buynothingchristmas.org) has some great ideas.

Things that stood out for me were making your own recipe book based on family classics, researching magazines and newspapers of the time of your relatives’ birthdays to personalise gifts, and baking mini loaves.

For the less gluttonous relatives, making or buying original art will give you major Christmas tree kudos.

If you are artistically gifted, you could do a personal drawing for your friends and family. If you are not, www.artgallery.co.uk has a great range of original art for as little as £15 and there are some little gems available.

Also look out for art fairs and exhibitions going on at the University. You can sign up to e-bulletins on the homepage to hear about private viewings (a few free glasses of wine to boot too.)

At LCC, BA Book Arts and Design students are holding an exhibition from 9 December on the third floor, email n.fernandes-anjoz@lcc.arts.ac.uk for more information.

Also check out the Truman Brewery, which became an ‘All I want for Xmas‘ mega shop from the end of November, up until 20 December.

None of these alternatives are completely opting out of festive cheer but actually show that you have spent time considering what to give. Buying from independent producers or making it yourself also ensures that your cash isn’t being pumped into retail giants. If your first term’s been anything like mine you’re probably counting down the days till the holidays and by sparing a few days of your new time-rich festive schedule you can think about what your friends and family really need and would want this year.

Recipe time

As a family of condiment lovers, our fridges are full of jars  most of the time. So this year I’m making some of the things my family can’t live without. I’ve always thought of sauce  making as a really long process, but it’s so simple.

Sterilising jars and bottles is very easy; you can find a good selection of chutney jars at Lakeland (www.lakeland.co.uk) or even your local pound-shop. Just wash the jar or bottle in warm soapy water and dry in a 140c oven, pour in your sauces while the jars are still warm and seal.

Mango Chutney:
Makes one large jar
1 mango
1 cup white wine vinegar
½ cup water
2 red chillies, finely chopped
400g granulated sugar
4 teaspoons of salt
1 long strip of ginger
2 cloves of garlic
3 teaspoons of cardamom powder/ cardamom pods
Juice and finely grated zest of 1 lemon
1 teaspoon of allspice
1 teaspoon of turmeric
Optional: 1-teaspoon of cumin

Preparation:
Wash and dry the mango, then peel it and cut it into long slices, finely chop garlic and cut ginger into long thick slices.
Cook the mango, garlic, ginger and water on a low heat.
When tender add sugar,  lemon, vinegar, chilli, cardamom, salt and spices.
Cook for one hour, stirring occasionally until thick. Pour it     into a hot sterilised jar and seal.
Keep it refrigerated,  and use within one month.
Chocolate Truffles:
Makes 10
100g chocolate, either white, milk or dark
2 tablespoons double cream
10g butter
1-teaspoon vanilla extract or ½ tablespoon of a liqueur of your choice
50g sifted cocoa powder or chocolate flakes to decorate; you can also use melted chocolate with ½ teaspoon vegetable oil.

Preparation:
Heat the chocolate and cream in a microwave, stirring occasionally until chocolate has melted.
Stir in the butter, and vanilla or liqueur.
Leave to cool and thicken, once it is cool place  it in the fridge, preferably overnight.
Once the mixture is thick enough to handle use 2 teaspoons to create balls.
Next coat the truffles in chocolate. Melt the chocolate and oil in a bowl over a saucepan of boiling water, then take it off the boil. Using skewers spike the truffle and then roll it in the chocolate. If the chocolate starts to harden re-heat it.
Then roll the truffles in either cocoa or flakes and place on baking sheets.
Refrigerate and eat within three days or freeze.