An unusual combo which makes a stunning cake!Continue reading Coffee Apple Walnut Cake
Make the small recipe as given here or increase the recipe and make double or even larger quantities simultaneously. For a piquant flavour add the optional ingredients to the chutney as well. See photo on page 10.
3 ‐ 4 apples (Granny Smith, Braeburn, Bramley)
1⁄2 cup (125 ml) finely chopped or grated onion
1 tsp (5 ml) crushed garlic (1 clove)
1 tsp (5 ml) grated fresh ginger
1 cup (250 ml) cider or malt vinegar
1⁄2 cup (125 ml) water
1 tsp (5 ml) salt
1⁄2 cup (125 ml) finely chopped stoned dates
1⁄4 cup (60 ml) raisins, sultans or cranberries 1⁄2 cup (125 ml) brown sugar
good pinch cayenne pepper or chilli powder
good pinch allspice (optional)
4 aniseeds (optional)
2 whole cloves (optional)
- Core the apples (without peeling) and chop finely.
- Place in a stainless steel or enamelled saucepan (not iron or metal) with the onion, garlic, ginger, vinegar, water and salt. Bring to boil, reduce heat and simmer gently for 20 minutes, stirring from time to time.
- Add all the remaining ingredients, stir well and simmer very gently for about 30 minutes more or until the mixture thickens to the desired chutney consistency.
- While the mixture is simmering, select one large or 2 smaller jars. Wash the jars and lids very well and cover and rinse with boiling water.
- If a smoother chutney is preferred, mash the chutney lightly with a potato masher. Taste the chutney and adjust if necessary by adding a little more seasoning, vinegar, sugar or spices.
- Spoon the chutney into the jars, seal, cool and refrigerate. Or, to preserve for the shelf, sterilise the jars, fill completely and seal.
Recipe by Carolié de Koster.