Apple Recipes
APPLE CHUTNEY WITH GINGER
(makes around 10 jars)
6lb (3kg) apples 2lb (1kg) sultanas 3/4lb (650g) preserved ginger (optional) 3 pints (1 ½ litres) vinegar 3.5lb (1.5kg) sugar 1oz (25g) salt 1 teaspoon allspicePeel, core and chop apples into small pieces. Mix vinegar, sugar, salt and spice. Bring to the boil, add the apples and simmer for ten minutes. Add chopped-up sultanas and ginger. Simmer until mixture becomes fairly thick, then pour into jars.
WHITE APPLE CHUTNEY
(makes 2-3lb or 1-1.5kg))
2lb (1kg) cooking apples peeled and cored 12oz (350g) peeled onions 6oz (175g) sugar 1/4pint (150ml) white vinegarSlice apples and chop onions. Put in saucepan with all other ingredients. Boil then cover and simmer for 1 hour. Uncover and cook for a further 50-60 minutes. Bottle, cover and label.
CZECH "CRUMBLE" CAKE
500g plain flour 150g caster or icing sugar 4 eggs (separated) 250g margarine 1-2tsp baking powder a few grated
apples, cinnamon, raisins and chopped nutsMix and knead the flour, sugar, egg yolks, margarine and baking powder into a firm dough. Put half of it into the freezer (the colder it is the easier it will be to grate but do not allow to freeze) and spread the other half onto a greased baking tray. Cover with the apples mixed with raisins, nuts and cinnamon and add sugar to taste. Whisk egg whites until they form stiff peaks (or until you get what Czechs call "snow") and spread over the apples. Roughly grate the other half of the dough on top to more or less cover the snow layer (the worm-like gratings will spread out once in the warmth of the oven). Bake on gas 4 until golden brown.
ELDERBERRY AND APPLE JELLY
5lb windfall or cooking apples 3 quarts elderberries rind of 2 oranges 1 stick of cinnamon about 3 pints water 1lb granulated of preserving sugar to every
pint of juiceCut apples into pieces without removing core and put into preserving pan with the elderberries. Add the orange rind and cinnamon, tied together. Pour over the water and cook to a pulp, stirring occasionally. Have ready a piece of linen cloth tied between two chairs or a jelly bag, turn the fruit into this and leave to drip overnight. Then measure the juice and add the proportionate amount of sugar. Turn juice and sugar back into the pan and set on a low heat until the sugar has dissolved, then boil rapidly until a little jelly will set when tested. Turn into warm jars, cover and tie down when cold.
POTATO AND APPLE SCONES
(makes one dozen)
2oz butter 3oz sieved boiled potatoes or left over mash 6oz self-raising flour 2oz caster sugar one grated appleRub butter and potatoes together to make breadcrumb texture, then add self-raising flour. Stir in sugar and well-drained pulp of the apple to make soft dough. Kneed on a floured surface. Roll out to 1cm thick and cut unto small circles. Pleace on greased baking sheet. Cook for 20 mins on gas 6.
QUICK CZECH APPLE CAKE
2 mugs plain flour 1 mug caster sugar 1/2 mug vegetable oil 1-1.5 mug milk 2 eggs 2tsp baking powder a few sliced apples or rhubarb or any other fruit a bit of cinnamon and icing sugarAny sort of average sized mug will do the job. Slice enough apples or cut up fruit to thinly cover a baking tray. Mix the flour, caster sugar, oil, eggs and as much milk as necessary to get a fairly runny mixture, then add the baking powder. Pour the mix into a greased and well-floured baking tray, put fruit on top and sprinkle with icing sugar and cinnamon. Bake on gas 4 until firm throughout and golden brown on sides.
APPLE WINE (WITHOUT APPLE PRESS) BY C.J.J.BERRY
(makes 1 gallon)
6lb (2.75kg) apples 3lb (1.5kg) sugar 1/2lb (250g) chopped raisins 1 lemon 1 gallon (4.5litres) water yeast and nutrient
(available from Millfield Homebrew, Millfield Lane)Cut up apples, skins, brown patches and all. Windfalls will do. Simmer 10-15 mins in water. Strain liquid onto sugar, and thinly peeled rind of lemon. Stir well. When lukewarm, add juice of lemon and the yeast and yeast nutrient according to instructions. Cover and leave for 24 hours in a warm place. Pour into demijohn and put airlock on. Leave to ferment in a warm place for 4 weeks. Siphon into clean demijohn and add raisins. Leave 6 months to mature under airlock, then siphon into bottles.