Christmas apple pickle recipe
by Martin Ng | 1 comment | Print recipeTweet
Bramley are seasonal and readily available around Christmas time. You’ll note from the ingredients that there are strong flavours going on here with the vinegar providing a tart taste, as well as its pickling properties. Spicy aromatics such as cinnamon, nutmeg and cloves are also associated with Christmas time with their pungent fragrance and flavour. Angostura Bitters (optional) is also prevalent, also to lend its unique aromatic flavours to the pickle.
At a glance
- Cuisine British
- Recipe Type accompaniment
- Difficulty Easy
- Preparation time 10 mins
- Cooking time 30 mins
- Serves 8 people
- 900 g (31.7oz) Bramley apples, peeled, cored and diced
- 425 ml (15fl oz) Malt vinegar
- 150 g (5.3oz) Fresh dates
- 150 g (5.3oz) Sultanas
- 450 g (15.9oz) Soft brown sugar
- 2 cloves garlic, crushed
- 50 g (1.8oz) preserved ginger, chopped
- 1 tsp freshly grated nutmeg
- 1 tsp crushed juniper berries
- 1 tsp ground cinnamon
- 8 tsp cloves
- 2 oranges, grated zest and juice
- 1 dash of Angostura Bitters
- Place the apples into half the vinegar in a large saucepan.
- Bring to the boil and simmer gently, until the apples have softened.
- Add the rest of the vinegar and all of the other ingredients.
- Return to the boil and simmer gently for about 30 minutes. It should be nice and thick.
- Pop into your sterilised jars and seal securely. It has to be airtight.
Martin Ng is the Head Chef at Thistle Hotel, Cheltenham