Taken from a 50 year cook book when pickling, spicing, chutney and jam making was part everyday cookery. This delicious recipe is a useful condiment, goes brilliantly with pasties, tarts and pies – and a good way of using up windfall apples!
Spiced Apple Ketchup
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- Prep Time
- Minutes
Ingredients
- 1 1/2kg cooking apples (after peeling and coring)
- 2 large onions, chopped
- 2 cloves garlic
- 3/4 pint white vinegar
- 2 tsp pickling spices
- 1 tbsp curry powder
- 1 tsp tumeric powder
- 2 tsp salt
- 8oz sugar
- added water to thin if required
Instructions
- Chop apples, onions and garlic, place all togetherge pan
- Add the spices, vinegar and seasoning, and gently cook until the apples form a thick pulp, stirring all the time
- Blitz with a hand blender and rub through a sieve, adding water to keep a pouring consistency
- Put the smooth puree into a clean pan and add the sugar. Bring gently to the boil ensuring it doesn't 'catch' on the bottom
- Boil for 10 mins, constantly stirring. Puree should be thick but not set
- Pour into hot sterilised jars or bottles. Seal with correctly fitting lids. If properly sterilised will keep for up to a year
- Servings : makes 6 80z jars
- Course : Condiments
- Recipe Type : Marmalade, Jam & Chutney
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