HappyhenSG Posted April 16, 2011 Share Posted April 16, 2011 Hi all I have a few kgs of rather wrinkly cooking apples left from last year's crop that I just never got round to using They're not mouldy or anything, just look a bit past their best. Does anyone know if I can use them for chutney or are they better off going on the compost heap? Thanks. Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted April 16, 2011 Share Posted April 16, 2011 Apple sauce? Quote Link to comment Share on other sites More sharing options...
Sam Posted April 16, 2011 Share Posted April 16, 2011 Apple sauce? Our freezer is full of the stuff! Or freeze ready for apple crumble. Quote Link to comment Share on other sites More sharing options...
HappyhenSG Posted April 16, 2011 Author Share Posted April 16, 2011 Hmmm, thanks. Dont eat meat so wont be using it as an accompaniment to the Sunday roast.... Maybe I'll try it with custard... Quote Link to comment Share on other sites More sharing options...
Sam Posted April 16, 2011 Share Posted April 16, 2011 Grandparents stew theirs and have it on cereal... Theres only so much you can do with cooking apples until you get sick of the stuff! Quote Link to comment Share on other sites More sharing options...
HappyhenSG Posted April 16, 2011 Author Share Posted April 16, 2011 Theres only so much you can do with cooking apples until you get sick of the stuff! Exactly! That's why I wondered if they'd be any good for chutney? I found a recipe last year which I tried and really liked, but I've run out of the batch I made and would really like to make some more. Don't want to go to all that effort though if it's not likely to be any good with old apples. Quote Link to comment Share on other sites More sharing options...
Lavenders_Blue Posted April 17, 2011 Share Posted April 17, 2011 I reckon they would be fine for chutney. I make the spiced apple chutney from the BBC website and it's lush Another option is to chop them, shove them in a large jar (kilner type is good) cover with plenty of sugar and top up with gin. Leave, strain, drink, yummy! Quote Link to comment Share on other sites More sharing options...
HappyhenSG Posted April 18, 2011 Author Share Posted April 18, 2011 I reckon they would be fine for chutney. I make the spiced apple chutney from the BBC website and it's lush Another option is to chop them, shove them in a large jar (kilner type is good) cover with plenty of sugar and top up with gin. Leave, strain, drink, yummy! Thanks very much - I might well try both then. The chutney was yummy but the gin sounds like an excellent idea How long do you leave it for before drinking? Quote Link to comment Share on other sites More sharing options...
Lavenders_Blue Posted April 18, 2011 Share Posted April 18, 2011 As long as you are willing to wait There's no hard and fast rules, but I usually leave any fruity booze for at least 2 months. Try it then and see if you think it's ready,if not you can happily leave it longer. You can also taste for sugar at the same time and add more if needed. Quote Link to comment Share on other sites More sharing options...
HappyhenSG Posted April 19, 2011 Author Share Posted April 19, 2011 Great, thanks! Quote Link to comment Share on other sites More sharing options...
