Advertisement

Ingredients

  • 300g medium Bramley apples peeled, cored and roughly chopped (prepared weight, about 3 apples)
  • 300g medium Braeburn apples peeled, cored and finely chopped (prepared weight, about 4 apples)
  • 80g raisins
  • ½ tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 250g golden caster sugar
  • 1 tsp fine sea salt
  • 400ml apple cider vinegar

Method

  • STEP 1

    Tip all the ingredients into a large pan and cook over a low-medium heat, stirring frequently until the sugar has dissolved and the mixture is a syrupy consistency.

  • STEP 2

    Reduce the heat to low and continue to cook for 1 hr 30 mins, stirring occasionally to prevent it sticking to the pan, until the mixture has thickened and holds its shape when stirred with a wooden spoon.

  • STEP 3

    Spoon into two 324ml sterilised jars (see tip, below), seal and cool. Will keep for up to three months in a cool, dark place. Use within two weeks of opening.

Recipe tip

To sterilise the jars, first wash them in hot, soapy water, then rinse clean and dry upside-down in the oven at 160C/140C fan/gas 3 for 12 mins.

Recipe from Good Food magazine, Homemade Christmas 2021

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement