Aberdeen preserved apples

Definition

Food

  • Peeled and cored hard eating apples are completely submerged in buttermilk for 2 days. The apples are then removed, rinsed and put in a cold sugar syrup made from water, sugar and peeled chopped ginger root (16:8:1). The syrup is slowly heated to a simmer and the apples are cooked until just soft. They are then bottled with the syrup and ginger and will keep for several months. About 2 litres of syrup per kg of apples are required.
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