Post by braided-rug on Mar 21, 2009 21:47:30 GMT 11
This is what we made today, with pictures.
These are the apples we were given from a friend's tree.
Here are the other sauce recipes in the book. It is from the 80s.
It says for pork, lamb, continental frankfurts or sausages.
Chilli Apple Sauce
2kg green cooking apples
1kg onions, peeled
6 green chillies
3 cups water
100g (about 8 cloves) garlic
12 whole green cardamon pods
1 tablespoon ground ginger
1 tablespoon mustard seeds
1 bottle Ezy Sauce
1 1/2 cups sugar
Core and roughly chop apples and onion. De-seed and chop chillies, place in a large saucepan, with apples, onions, water, garlic, spices, Ezy Sauce and sugar. Stir until boiling, reduce heat and simmer for 1 hour, stirring occasionally to prevent sticking to pan base. Cool slightly, push through a sieve then retrun to rinsed out pan. Bring back to the boil then fill, using a small funnel or jug, into hot serilised bottles and seal. Makes 3 litres.
Not too hard to cut up.
Preparing the lids and jars so they don't grow mould. (We do the jars in the oven.)
Here is the finished product and the brevete food mill no. 3.
Our old funnel.
At the moment it is slightly like Ezy Sauce plum sauce but not as sweet and with a cardamon taste, which I imagine will change in six week or so. I imagine we were supposed to use the normal mustard seeds not the black ones?
These are the apples we were given from a friend's tree.
Here are the other sauce recipes in the book. It is from the 80s.
It says for pork, lamb, continental frankfurts or sausages.
Chilli Apple Sauce
2kg green cooking apples
1kg onions, peeled
6 green chillies
3 cups water
100g (about 8 cloves) garlic
12 whole green cardamon pods
1 tablespoon ground ginger
1 tablespoon mustard seeds
1 bottle Ezy Sauce
1 1/2 cups sugar
Core and roughly chop apples and onion. De-seed and chop chillies, place in a large saucepan, with apples, onions, water, garlic, spices, Ezy Sauce and sugar. Stir until boiling, reduce heat and simmer for 1 hour, stirring occasionally to prevent sticking to pan base. Cool slightly, push through a sieve then retrun to rinsed out pan. Bring back to the boil then fill, using a small funnel or jug, into hot serilised bottles and seal. Makes 3 litres.
Not too hard to cut up.
Preparing the lids and jars so they don't grow mould. (We do the jars in the oven.)
Here is the finished product and the brevete food mill no. 3.
Our old funnel.
At the moment it is slightly like Ezy Sauce plum sauce but not as sweet and with a cardamon taste, which I imagine will change in six week or so. I imagine we were supposed to use the normal mustard seeds not the black ones?
