The Gold Coast Bulletin - Gold Coast Eye - - FULL -


10 green ap­ples, peeled, cored and cut into rough, even chunks (any type of ap­ple will do) 60ml ap­ple cider vine­gar 250g caster sugar 100g brown sugar Juice of one le­mon ½ vanilla bean, scraped, with seeds 1 tsp cin­na­mon ½ tsp nut­meg ½ tsp clove


Com­bine all in­gre­di­ents in a slow cooker and cook on low for 7-8 hrs or on high for 3-4 hrs. When cooked (it will smell amaz­ing), re­move vanilla pod and puree mix­ture with a stick blender (be care­ful, it will be very hot), pour into ster­ilised 250ml jars and seal ac­cord­ing to the man­u­fac­turer’s in­struc­tions. The ap­ple but­ter can be used in both sweet and savoury dishes. Mix it through a vanilla pound cake, use it as a tart or crepe fill­ing, or on the savoury side, serve with ham or pork dishes, spread on bread with brie and pop un­der the grill, or serve as an ac­com­pa­ni­ment to cheese.

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