Jarred ap­ples with cin­na­mon

The Sunday Telegraph - Stella - - GOOD TASTE -

Fills a 2-litre jar

You can eat these sim­ply on their own; make ap­ple sauce with them or serve them with pork or duck; or use them, as chef Robin Gill does, to make fer­mented-ap­ple sor­bet or ice cream (he also uses the sour juice in cock­tails). You don’t have to in­clude cin­na­mon; car­away is de­li­cious too

and Ukrainian food writer Olia Her­cules tells me ap­ples are lovely when fer­mented with mint.

10 reg­u­lar-sized eat­ing ap­ples,

or 20 small ap­ples

1 cin­na­mon stick, halved 500ml fil­tered wa­ter 500ml fresh ap­ple juice, juiced from un­sprayed, or­ganic ap­ples (don’t wash them)

If your ap­ples are reg­u­lar-sized, quar­ter them; if they are small, halve them. Re­move the cores.

Put the ap­ples into a ster­ilised 2-litre pre­serv­ing jar with the cin­na­mon. Cover with the wa­ter and ap­ple juice, and seal.

Leave to fer­ment at room

tem­per­a­ture (but not in di­rect sun­light) for about three days, then place the jar in the fridge. Do­ing this con­sid­er­ably slows down the fer­men­ta­tion process (and en­sures you don’t end up with cider). Keep the jar in the fridge and, once opened, use the ap­ples within a month.

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