Apple Ginger Snow Food
OLD FASHIONED SCOTTISH APPLE AND GINGER CHUTNEY
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
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+.
GINGER APPLES
Provided by Food Network
Categories dessert
Time 1h40m
Yield About 2 quarts or 4 pints
Number Of Ingredients 5
Steps:
- In large non-aluminum kettle, combine water and lemon juice. Peel and core apples; cut into eighths and place immediately into lemon water.
- Add sugar and ginger; bring mixture to boiling over high heat, stirring constantly. Reduce heat to low and cook, uncovered, 10 minutes, stirring constantly.
- Meanwhile, sterilize 2 quart or 4 pint jars and the necessary lids, and bands, according to manufacturer's directions. With slotted spoon, divide apples and ginger among sterilized jars. Fill with hot syrup leaving 1/2 inch space at top of jar. Wipe rims of jars to remove any syrup and seal with lids and bands.
- Process jars in boiling water bath for 20 minutes (both quarts or pints). Remove jars from water bath, tighten lids immediately, and set aside to cool completely. Label jars and store in cool, dry place
VANILLA, APPLE & GINGER BISCUIT FOOL
Impress guests with these apple and ginger fools for dessert. Made using just four simple ingredients, they're quick and easy
Provided by Claire Thomson
Categories Dessert
Time 10m
Number Of Ingredients 4
Steps:
- Pour the cream into a bowl and whip to soft peaks using a whisk. Fold in the yogurt, apple sauce and crushed ginger biscuits, then spoon the mixture into serving glasses or bowls. Alternatively, layer the whipped cream, yogurt, apple sauce and crushed biscuits up separately in serving glasses or one large bowl.
- Chill in the fridge for up to a day before serving, or serve straightaway. Just before serving, sprinkle over some extra ginger biscuit crumbs, if you like.
Nutrition Facts : Calories 424 calories, Fat 27 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 29 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.37 milligram of sodium
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