This is a favourite of mine that I’ve been making for 3 years now ever since seeing Nigella make it on TV. I love the idea that you can make it just as tasty but less sinful. The amount of apples in this give it the moistness it needs – because it has no suet in it allegedly has a shorter shelf life and is not recommended to be kept for more than 6 months, mind you I recently found a jar from last year and it was still good 12 months on. I adapt the basic Nigella recipe to fit what I have in the cupboard – I like to include cranberries and less cherries and I like a bit more spice too but here is the original recipe.
Recipe
- 250g soft dark sugar
- 250 ml medium-dry cider
- 1kg apples
- 1/2 teaspoon mixed spice
- 1/2 teaspoon ground cinnamon
- 250g currangs
- 250g raisins
- 75g glace cherries, chopped
- 75g blanched almonds, finely chopped
- Rind and juice of 1/2 lemon
- 90ml brandy or run
You need some jars to bottle in and a large heavy based saucepan to make it in. In the pictures here I’ve made a double batch.
Core, peel and chop the apples
On a low heat dissolve the sugar in the cider
Add the apples and bring the temperature up
Add the rest of the ingredients and bring up to the boil
Simmer for 30 minutes with the lid on
I take it out at this point and give it a quick go with the potato masher as I like my apple in smaller pieces but I’m far too lazy to chop it up small to start with!
Simmer for another 15 minutes with the lid off
It should look thick and fruity
Add the brandy and stir in well
Spoon into sterilised jars and seal
