Angy`s Apple – Relish
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 8 small apples
- 2 medium onion (s)
- 2 carrot (s)
- 2 tablespoon ginger syrup, (optional)
- 100 ml white wine vinegar
- 0.25 teaspoon ¼ curry, hot
- 0.25 teaspoon ¼ cinnamon
- 1 teaspoon salt
- 50 g suar, brown
- 100 g suar, white
- 1 lemon (s)
- 2 tablespoons oil
Print Recipe
Pin Recipe Instructions
- Clean, peel and cut the apples, onions and carrots into fine cubes of the same size.
- Drizzle the lemon juice over the apples to prevent them from browning.
- Heat the oil in a saucepan, fry the onions until translucent, add the carrots and let the white wine vinegar simmer for 5 minutes, then add the sugar (white and brown) and the salt and stir well until it is dissolved, then all the others Add the ingredients and simmer for 4-6 minutes, until the apples are almost soft but not overcooked.
- Do not add any water, the apples contain enough liquid!
- Season to taste and fill into sterilized jars, close immediately and turn upside down so that it draws a vacuum and when it is cold, put it back in the right place.
- Shelf life: Approximately 6 months to 1 year.
- Use: With all white meats or with fondue or raclette.
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