Tuesday, November 24, 2009
Marmalade of apples, raisins and shallots:
This says the quantities serve eight. And it goes well with pates, terrines, cold meats or cheeses.
350g Cox's apples
250g shallots, peeled and halved if large, then chopped
1/2 teaspoon ground cinnamon
1/8 nutmeg, freshly ground
275ml strong dry cider (actually I used 330ml)
55ml cider vinegar
25g dark muscovado sugar
1/8 teaspoon whole cloves.
To prepare the apples, wash, core and cut into quarters (no need to peel), then slice each quarter into three (I found this varies with the size of the apples). Place them, along with all the other ingredients, into a medium saucepan, bring everything up to a gentle simmer and just leave it to cook very gently (without a lid) for 50 - 60 mins, until the liquid has reduced and the mixture looks sticky
and glossy. I then spooned the marmalade into warm jars, covered with paper circles and then with pretty mob-caps made from bits and pieces of fabric I've saved.
If you cut the fabric circles out with pinking shears, it makes a lovely crinkly edge, and you can then tie them with ribbon as a nice finishing touch. Hand-written labels add to the warm, homely feel - and the finished jars of chutney/marmalade make lovely presents.
I hope you enjoy making this - it's really easy. I've now made two batches, the second with double the quantities, and both were equally delicious. Good luck..
I'm sorry that I still haven't done the Vegetable Lasagne recipe - I'm rubbish at working out the quantities and I tend to work on instinct to get it right - I'll try and put my mind to being more precise and get it done in the next few days. Tho' actually I'm gardening for my Therapist tomorrow, in Town on Thursday for my London BF's farewell party at her house, and then driving over to Sissinghurst on Friday to stay with my Aristocratic BF for the weekend. Maybe I'll do it on Monday...