Apple-Currant Spread

Name: Apple-Currant Spread
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 jars, 1 cup (250 ml) each
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

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Preparation 30 min
Cooking 1 h
Waiting 30 min
Servings 1
Makes 4 jars, 1 cup (250 ml) each

Végétarien
Végétalien
Sans noix
Sans lactose
Sans gluten
Sans produits laitiers
Sans oeufs

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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.

Apple-Currant Spread

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Ingredients

Preparation

Note from Ricardo

Personal Note