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Aberdeen Preserved Apples

  • May 5, 2015
  • 1 min read

Aberdeen preserved apples.JPG

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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