Preserving ( Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling.

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Old 26-10-2003, 11:39 PM
Leslie G
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Default Late Season Preserves - Anisette Apples

Home Cookin 4.9 Chapter: Pickles, Preserves, Condiments

Anisette Apples
8 Firm apples
Cold water
Lemon juice
2 Cups Granulated sugar
4 Cups Water
2 Teaspoons Aniseed
1/3 Cup Anisette liqueur
Serve these licorice-flavoured apples at the end of a heavy meal or with
sweet biscuits at tea time. Use firm baking apples such as Northern Spy
Greenings or Golden Delicious. To give the syrup a rosy hue and intensify
the flavour of the apples, include the peel of one or two red apples while
cooking; discard peel before filling the jars.

Prepare 5 pint jars.

Peel, quarter and core apples. Drop into bowl of cold water mixed with a
little lemon juice to prevent browning.

In saucepan, combine sugar, 4 cups water and aniseed; bring to a boil,
stirring constantly until sugar is dissolved. Reduce heat; simmer uncovered,
for 5 minutes.

Drain apple quarters and drop into syrup. Bring to simmer, cover and cook
gently for about 10 minutes or just until apples are tender. Do not boil or

With slotted spoon, tranfer apples into prepared jars, packing tightly
without crushing.

When all apples have been removed from syrup, bring syrup to boil and boil
briskly, uncovered, until syrup is the consistency of corn syrup. Strain and
divide syrup evenly among jars. Add about 1 tbsp liqueur to each jar and
fill jars with vodka. Cover, seal and turn jars upside down a few times to
mix liquids. Store in a cool dark place. Makes 4 or 5 pints.

Servings: 5

Eagles may soar, but weasels don't get sucked into jet engines.

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