One of the problems we’ve found has been dealing with the huge amount of fruit that ripens all at the same time. We’ve got so many apples, it’s been hard knowing what to do with them all. We’ve got loads peeled and frozen, ready for pies and crumbles in the winter, some that are in really good condition are being stored in a crate under the bed in the spare room, and we’ve eaten lots! But there’s only so many apples you can be bothered freezing, so what to do with the rest?
I found a lovely recipe in one of my cookbooks for fruit cordials, so decided to have a bash at making some. I put all the apples, peel, core, the lot, in a pan with enough water to cover them up. Boiled them until the apples were soft and mushy then strained the juice off overnight. Then I added 1/2 lb sugar per pint of juice, and boiled that, scooping off the grey scum that forms as the impurities separate out. Then bottled it in a sterilized bottle.
The results are delicious, I’ll be making this one again with the next batch of apples that are about due to fall. Really refreshing in the heat, with cold water, but even better as a hot toddy. I had some on a chilly evening with hot water and a nip of rakia. Delicious, and I can’t wait for more cold evenings as an excuse to curl up in front of the pechka and have some more.