Here's a start...
Spiced Apple Chutney
7 medium eating apples, peeled, cored and diced
12oz granulated sugar
3 cloves
1 tsp ginger, grated
¼ tsp star anise powder
¼ fennel powder
A pinch of cardamom powder
A pinch of salt
1 tsp (or more) chilli flakes
Mix together the apples and sugar in a large saucepan. Leave on a low heat until the juice begins to seep out of the apples. When there is juice in the pan you can increase the heat (this is just so the sugar doesn?t burn). Don?t stir the mixture with a spoon, simply swirl it in the pan if you want nice big pieces of apple in your chutney.
When the sugar begins to caramelise and the mixture reduces to thick syrup add the ginger, star anise powder, fennel powder, cardamom powder, salt and chilli. Cook on a very low heat for 2-3 minutes then remove from the heat. The heat left in the pan should be enough to finish cooking the spices perfectly.
Fill the chutney into a sterilized glass jar and keep in the fridge. It should keep well for a few months.
Great with cheese, but also fab just on some toast.
Apple Mint Jelly
1kg apples, peeled and cored
1 litre water
50g fresh mint, chopped
500g caster sugar
Put the apples and 2 tablespoons of water to a large saucepan, cook for twenty minutes over low to medium heat. Spoon the mixture into a large sieve and let the juice drain into a bowl. (Try to leave for 3 hours).
Add the mint and 1 litre of water to a saucepan and bring to the boil. Remove from heat and set aside for 10 minutes.
Pour in the strained apple juice and add sugar. Bring to the boil, reduce heat and and simmer gently for 40 minutes, stirring constantly. Pour into sterilized jars.
Delicious with lamb, as a nice change from standard mint sauce/jelly. Also goes really well with cold meats.
Sweet ones to come later 