Spiced Apple and Cider Butter

I have now blogged 200 vegan recipes to you. I still have many from my out of print Gourmet Vegan Cookbook and many from my Vegan Recipes from Many Lands manuscript and also some I have collected on our travels. Keep watching as I blog you these good recipes.

SPREAD
Another of Peat’s great recipes from Spain.
Ingredients
1.1Lts 2 pts dry cider
675g 11/2 lbs cooking apples, peeled , cored and diced
675g 11/2 lbs well flavoured eating apples, peeled , cored and diced
Grated zest and juice of 1 lemon
warmed sugar
1/2 tsp cinnamon
1/2 tsp ground nutmeg
Method
Boil cider for 15 minutes until reduced by half. Add apples lemon and zest, cover pan and boil for 20 – 30 minutes until reduced to a puree. Press through a non metal sieve. Weigh. Return to the pan.
Add 175g 6 ozs sugar for every 325g 12 ozs of puree.
Add cinnamon and nutmeg. Dissolve over a low heat. Simmer gently for 35 -45 minutes, until very thick.
Spoon into warmed sterile jars. Cover and seal.
Keep in a cool dark place. Keeps for 3 months.
Good as a base on tarts or as a cream.

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About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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