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.
Another of Peat’s great recipes from Spain.
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
1/2 tsp cinnamon
1/2 tsp ground nutmeg
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.