Ingredients - makes 4lb
|2lb (900g) bramley cooking apples||1 tsp freshly grated nutmeg|
|15fl oz (425ml) malt vinegar||1 tsp crushed juniper berries|
|5oz (150g) fresh dates, stoned and chopped||1 tsp ground cinnamon|
|5oz (150g) sultanas||8 cloves|
|1lb (450g) soft brown sugar||2 oranges, grated zest and juice|
|2 cloves garlic, crushed||Dash of angostura bitters (optional)|
|2oz (50g) preserved ginger, chopped|
- Peel, core and dice the cooking apples.
- Place the apples and half the vinegar into a large saucepan. Bring to the boil and simmer gently, until the apples have softened.
- Add the rest of the vinegar and all of the other ingredients.
- Return to the boil and simmer gently for about 30 minutes. It should be nice and thick.
- Pop into your sterilised jars and seal securely. It has to be airtight and non-metallic lids are the best.
- Make up your own labels and secure a circle of Christmas paper or tissue over the lid with a narrow ribbon or raffia for that country-kitchen look.
Not surprisingly I find that adult recipients like to try out the alcoholic Christmas tipple. This recipe is very easy and if you make it in early November it will be ready for Christmas.