Ginger Apples

Ginger Apples

The applecrops haven’t been so good this year but this recipe makes the most of what we have.

It comes from Kitchen Ranging by Pearl Adams published in 1928. A personally conducted tour of the recipes of the world. Including regional dishes of Europe, one of the early traveller cook books. I have included recipes from this book before, mainly because it is full of ahead of its time food. I love it.


3 lbs apples cored, peeled and sliced, the juice of two apples, 1 ½ oz of root ginger and whisky (how much? As much as you need),  2 lb sugar.


Bruise the ginger or chop finely, put in a small container and cover with whisky and leave for three days. Then drain if the ginger is just bruised or add the ginger as well if finely chopped, it depends how much you like ginger. Add the lemon juice, sliced apple and sugar to a pan with the ginger infused whisky. Simmer gently until transparent but not broken. Eat with cream or yoghurt.

It taste much better than it looks, add more ginger if you are a bit of a ginger fan.

Recipe courtesy of Refried Books Tel: 01903 885826

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