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Apple-Currant Spread
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This sponsored content is a format made by or for an advertiser.
Preparation
30 min
Cooking
1 h
Waiting
30 min
Servings
1
Makes
4 jars, 1 cup (250 ml) each
Vegetarian
Vegan
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free
See
Nutrition Facts
Categories
Ingredients
1 cup (250 ml) apple juice
Grated zest and juice of 1 lemon
3 lb (1.4 kg) Granny Smith or Cortland apples, peeled, cored and cut into thin strips (about 8 apples
2 cups (420 g) sugar
1 cup (125 g) currants
2 cinnamon sticks
2 star anise
Preparation
In a large saucepan, combine the apple juice, lemon zest and juice. Add the apples as you cut them. Add the remaining ingredients and stir to combine. Let stand for 30 minutes or until the sugar has dissolved.
Bring to a boil and simmer over low heat for about 1 hour and 30 minutes, stirring frequently and gently until the apples are translucent and the mixture is syrupy.
Pour into sterilized jars. The apple-currant spread will keep for 1 month in the refrigerator.
Note from Ricardo
Serve with foie gras, grilled pork or chicken, or with croissants or toast.
Personal Note
This sponsored content was created for
.
It is separate from our RICARDO editorial content.
