NZ House & Garden - Country Living - - Farmhouse Comfort Home-made -

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En­joy these cheery lit­tle gems with cheese or meat dishes.

2½ cups ap­ple cider vine­gar

½ cup red wine

4 x 10cm strips orange peel (re­moved

with a vege peeler)

6 whole cloves

10 ju­niper berries

2 cin­na­mon sticks

1½ cups sugar

Crab ap­ples, about 20-25 per half

Agee jar or sim­i­lar Com­bine all in­gre­di­ents ex­cept crab ap­ples in a large pot and bring to a sim­mer, stir­ring un­til sugar has dis­solved. Boil syrup for 5 min­utes.

Clean crab ap­ples and prick skins with a sharp tooth­pick or nee­dle – this helps stop the skins split­ting and lets the spiced syrup in­fuse the ap­ples bet­ter.

Add crab ap­ples to spiced liq­uid and cook very gen­tly about 10 min­utes un­til the ap­ples are just ten­der but still re­tain some colour and shape.

Spoon into ster­ilised jars and top up with syrup to cover. Seal and store in a cool place. Al­ter­na­tively, store in the fridge in a cov­ered con­tainer for up to 1 month. Makes enough syrup for 2- 3 half Agee jars

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