Apple Preserves,Two or three years prior, I thought I had the apple safeguarding thing secured. All things considered, I routinely did fruit purée, creamy fruit spread and apple stick. What else was there to do past that trio of almost impeccable jam?
At that point one day, while flipping through Arvinda’s Healthy Gourment Indian Cooking book, Well-Preserved, I recognized a formula for spiced apples. It had you shred the apples on a case grater, crush them to haul a portion of the water out, and cook them quickly with a tad of sugar and flavors before canning.
I attempted it and the outcome was a thick, sweet, profoundly spiced apple save that immediately soared up to the highest point of my apple hit march. What I cherish about this specific save is that it figures out how to straddle the line among fruit purée and stick. It’s sweet (yet not cloying), thick and seriously apple-y.
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CURRIED APPLE PRESERVES
- 6 organic apples or pears, peeled and finely cubed
- ¼ cup sugar
- 2 tsp Curry Masala
- ½ tsp salt or salt to taste
Method of Preparation:
In a non-stick or heavy bottom pan , combine above ingredients and cook on low heat for 45 minutes until slightly thickened. Set aside.
Once cooled , store in a glass container and refrigerate to extend shelf life.
Serve as a condiment on a cheese plate with cheese and crackers or alongside roast turkey or pork chops.