Apple And Ginger Infused Water Food

APPLE AND GINGER INFUSED WATER

Apple and Ginger Infused Water image

Tart and spicy, this infused water is like fall in a glass. -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Time 5m

Yield 8 servings (1 cup each).

Number Of Ingredients 3

Ingredients

2 quarts water
1 medium tart apple, sliced
1 tablespoon sliced fresh gingerroot

Steps:

Combine all ingredients in a large glass carafe or pitcher. Cover and refrigerate 12-24 hours. Strain before serving.

Nutrition Facts :

APPLE WATER

Apple Water image

Drink healthier beverages with this infused water. Make it with sparkling water if desired. Refrigerate for up to 3 days.

Provided by HurdBird

Categories Drinks Recipes

Time 1h10m

Yield 3

Number Of Ingredients 4

Ingredients

22 fluid ounces water
8 slices Granny Smith apple
5 slices fresh ginger
2 1-inch pieces lemongrass

Steps:

Combine water, Granny Smith apple, ginger, and lemongrass in a 32-fluid ounce Mason jar or pitcher. Stir gently, cover, and refrigerate until flavors combine, at least 1 hour.

Nutrition Facts : Calories 9 calories, Carbohydrate 2.3 g, Fiber 0.2 g, Protein 0.1 g, Sodium 7.2 mg, Sugar 0.8 g

OLD FASHIONED SCOTTISH APPLE AND GINGER CHUTNEY

Old Fashioned Scottish Apple and Ginger Chutney image

A delightful apple chutney with the added kick of ginger. I make this every autumn when I harvest my apples from the garden - you can use windfall apples too. Chutney is such an interesting preserve as it combines sweet and savoury flavours, making it an ideal accompaniment for a range of dishes such as cold meats, salami, ham, pasties, pies and is essential in a traditional Ploughman's Lunch! I also add chutney to my curries, tagines and winter stews. The word chutney is derived from the Hindu word "chatni" meaning strongly spiced. Try to use good cooking apples with plenty of flavour and taste for the best results. This is based on a family recipe and is a mellow and mild type of chutney.

Provided by French Tart

Categories Apple

Time 2h15m

Yield 4 lbs

Number Of Ingredients 11

Ingredients

1 lb onion, weight is for onions when peeled and finely chopped
2 lbs cooking apples, weight is for apples when peeled, cored and roughly chopped
4 ounces sultanas
1 ounce fresh gingerroot, grated
1 teaspoon dried ginger powder
2 teaspoons mixed spice
1 lb soft brown sugar
1/2 pint malt vinegar
1/2 pint cider apple cider vinegar
1/2-1 teaspoon salt
1/2 teaspoon pepper

Steps:

Place all the prepared onions and apples into a large preserving pan and add the remaining ingredients.
Bring slowly to the boil and then lower the heat so that chutney cooks at a rolling boil.
Stir the chutney regularly and make sure it does not "catch" and burn on the base of the preserving pan.
Keep on cooking until the chutney is the consistency of a thick jam and all the liquids have dissolved.
(A trick to check if it is cooked is to draw your wooden spoon across the chutney, if the space that is left fills up with liquid, the chutney is not ready yet!).
Spoon the hot chutney into hot and sterile jars and seal immediately.
Makes about 4 lbs chutney.
Store in a dark and cool place and leave to mature for at least 2 weeks.
Will keep in ideal storage conditions for up to 2 years+.

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