Mother’s Day at Jordan

Treat the sweetest person in your life, your Mom, to something special this Mother’s Day at Jordan Wine Estate!

Gary Jordan and his team of honey bees have been hard at work to bottle Jordan’s own pure honey especially for the Moms of the world.

Buy your Mother’s Day gift pack with a bottle of 2009 Jordan Mellifera and a jar of Jordan Pure Honey for R170, this Mother’s Day at Jordan Wine Estate.

Bond with Mom in the kitchen and make a treat together! Today in the Jordan Kitchen we are making Macadamia & Cranberry Nougat:

Ingredients
450g (2 ¼ cup) Sugar
250ml (1 cup) Liquid glucose
80ml (1/3 cup) Jordan Honey
2 Sheets rice paper
2 extra-large egg whites
Pinch of cream of tartar
250g macadamia nuts, toasted
60g dried cranberries
Cornflour

1. Place the sugar, glucose and Jordan honey in a saucepan over a medium heat and stir until the sugar has dissolved. Do not allow the mixture to boil. Keep brushing the sides of the pan with extra water to prevent any sugar crystals from clinging.
2. When the sugar has completely dissolved, increase the heat and bring the syrup to a rapid boil until 140 ۫ C is reached on a sugar thermometer.
3. Line the base of an 18 x 28cm rectangular cake tin with rice paper.
4. Place the egg whites and cream of tartar in the bowl of an electric mixer and whisk until soft peaks form. Add the sugar mixture in a steady steam until it is incorporated and continue beating for about 5 minutes until the mixture is slightly cooled and thickened. Add macadamia nuts and cranberries, whisking them in by hand.
5. Pour the mixture onto the rice paper and press gently with a spoon to flatten. Cover with another piece of rice paper and allow to set for a few hours before cutting.
6. Cut into desired shapes, using a very sharp knife. Dip each piece of nougat in cornflour to give it a very light coating before wrapping in parchment paper or cellophane wrapping.

Serve with chilled 2009 Jordan Mellifera and enjoy!