A is for Apple

Wow we've had such a busy week and I've managed to get next to nothing done! We had a new fire, hot water system and loo (yippee, one that the kids can actually flush all by themselves!) installed, so kitchen time was significantly reduce by the amount of dust and noise inside. Love having the flash new mod cons though, and I did still get a chance to make some goodness to squirrel away for the winter.

Maggie, our extremely excitable, lovable, licking and grossly overweight chocolate brown log... oops dog, this week moved on from eating strawberry's, raspberries and tomatoes, to gorging herself on the beautiful tart cooking apples from the unnamed, very old, apple tree out the back. Although having pretty bad coddling moth, I couldn't bear to see the fruit adding to her rapidly expanding middle (not to mention the numerous #2's happening due to excessive fiber consumption!) so my number one man and I decided on a apple rescue mission.

Reubs, armed with a home made ladder type of thing, and a basket was sent out to collect every apple from the tree. Maggie sat mournfully under said tree, waiting with diminishing hope that Reubs would throw one down for her. Meanwhile I scoured my many cooking/gardening books to find something spectacular to make. Oooohhh and spectacular I certainly did find!

Tah dah....

Apple Chutney and preserved spiced apples. Think roast pork and apple pie and homemade ice cream... Man, I can't wait (note to self...will need to hunt for a good ice cream recipe)!

Here is the apple chutney recipe I used. It says to leave it to mature for 12 weeks before serving... but I had to have a wee sneaky taste and after 30 minutes it was already Divine!

*1kg apples, peeled and diced *500g brown sugar *500g diced red onion *300g raisins *2 Tbs yellow mustard seeds *Fresh ginger, grated... I love it so I use lots ;) *Chilli, de-seeded and finely sliced... again, as much as you like or not at all *1/4 tsp ground cloves *250ml red wine vinegar *salt and pepper to taste

Place all ingredients in a large preserving pot. Bring to the boil, then turn down the heat. Stir regularly to stop it catching and simmer down to a thick consistency, like jam should be. Pour into warm, sterilised jars and seal.  (to sterilise jars, wash them well with warm soapy water, rinse, dry and put in an oven, pre-heated to about 120-150 for at least 30 minutes. Make sure you sterilise the lids by boiling in a pot of water for 10 or so minutes too...and don't contaminate them again by touching them with dirty fingers!!! Finding your hard work has a whole kaleidoscope of mould growing on top is pretty dis-heartening!)

As for the spiced apples....

Just blanch peeled and diced (or sliced) apples in hot, then cold water for a few minutes before putting in sterilised jars (it helps to stop them going brown). Pour over a syrup made by boiling 1 part sugar to 5 parts water with your favourite spicy things added. I made mine with a few whole cloves, a stick or two of cinnamon and a vanilla pod. Add some to the jars to make it look pretty if that's the way you roll ;)