SPICED PICKLED CRAB APPLES
( Pictured previous page)
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