17 Traditional Jamaican Christmas favourites ADD A spirited kick to your sorrel, this time with a twist of any Moscato of your choice, Gin and some spice. A Christmas take from the classic MGM served at 689 by Brian Lumley, this beverage has elements of sorrel and cinnamon. - Sorrel MGM - 4oz sorrel juice - 2oz gin - 2oz Moscato - 1oz soda water - Cinnamon stick (for garnish) - Lime peel (for garnish) DIRECTIONS 1. Combine ingredients and stir with ice 2. Pour into a rock glass 3. Garnish with cinnamon stick and lime peel 4. Enjoy TRADITIONAL DECADENT fruit cake is usually a challenge to avoid for those with special dietary needs during the holidays. Vegetarians can now rejoice and try this Christmas cake recipe, without the guilt of using eggs and dairy, from published cookbook author Kimberly McBee. Vegetarian Jamaican Black FruitCake INGREDIENTS - 1 cup all-purpose flour + 2 tablespoons - 1 teaspoon baking powder - 1/4 teaspoon baking soda - 1 teaspoon cinammon - 1 teaspoon mixed spice or pumpkin spice - 1/3 cup olive oil (vegetable oil or softened shortening) - 2/3 cup brown sugar - 1 1/4 cups to 2 cups of fruit mixture - 1 tablespoon vanilla - 2 tablespoons unsulphered molasses (or Jamaican browning colouring) - 2 tablespoons rum (substitute brandy or dark fruit juice) - 1 tablespoon white vinegar or lemon juice Fruit mixture - 1/3 cup raisins - 1/3 cup currants - 1/4 cup prunes (pitted) - 1 1/2 cups Red Label Wine (port, fruit wine or prune wine) Prepare fruits Usually cooks soak fruits a year in advance. This makes the fruits mellow and results in a different flavour to the cakes. If you have presoaked fruits, then simply use in recipe as required. If fruits are not prepared, steam fruits in a large saucepan for 40 minutes with the wine. This allows the fruits to soften and absorb the flavours of the wine. Stir occasionally to prevent the fruits burning. Cool mixture. Purée the fruit mixture using the purée feature of your blender or place in a food processor. Reserve some of the fruits whole as per your preference. Assembling cake Preheat oven to 325°F/160°C. Sift the first six ingredients into a bowl while in another large bowl, using a hand mixer, mix the oil for 30 seconds and then mix in the sugar until well combined. Combine the fruit mixture with the rum, vanilla and molasses. Using a wooden spoon, incorporate the fruit mixture and the flour alternately with the oil mixture until batter is smooth. Stir in the vinegar and immediately pour into a prepared 6-inch or 7-inch greased and lined baking pan. Bake for 45 to 50 minutes or until a toothpick inserted into the centre comes out clean. HAVE SOME fun with this holiday favourite by adding chocolate! You can experiment with spirits such as brandy, liqueurs and rum to find what suits your taste best. - Eggnog Chocolat-ini - 1oz eggnog - 1.5oz Iced Cake Vodka - 1.5oz Baileys - 1.5oz créme de cacao - 1oz chocolate syrup Directions 1. Combine the first four ingredients and mix well 2. In a martini glass, pour the chocolate syrup along the edges and let it fall 3. Garnish with a cherry and basil leaf 4. Enjoy THE WEEKLY GLEANER | DECEMBER 11, 2925 - JANUARY 7, 2026 | www.jamaica-gleaner.com | CHRISTMAS FEATURE
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