Season 
Modì Apple Christmas Preserve
Ingredients for 2 jars of approx. 250 grams (9oz) each
thinly diced peeled Modì apple pulp | 500g (18oz)
brown sugar | 200g (7oz)
white sugar | 200g (7oz)
juice from one lemon + the peel of half a lemon (unprocessed)
vanilla | ½ a stick
raisins | 50g (2 ounces)
whisky | 4 tablespoons
brown sugar | 200g (7oz)
white sugar | 200g (7oz)
juice from one lemon + the peel of half a lemon (unprocessed)
vanilla | ½ a stick
raisins | 50g (2 ounces)
whisky | 4 tablespoons
Preparation
Mix the raisins and whisky in a small bowl
Pour the diced Modì apple into a heavy-bottomed saucepan along with the two types of sugar, the lemon juice and peel and the vanilla stick cut lengthwise.
Mix and allow to macerate for half an hour.
Place the saucepan on the fire and add the raisins when the sugar has melted.
Leave the stew to cook at medium heat, stirring often, until the sauce thickens and the apples soften (approx. 30 minutes).
When the stew is ready, take out the vanilla stick then pour the stew still hot into the sterilized glass jars. Close them immediately with the caps.
Turn the jars upside down on a wooden board and leave them to cool.
Decorate the jars with coloured paper, red ribbon, stickers and stars.
#GreenTip
don’t throw away the apple cores: they can be used again to make homemade pectin, handy for thickening preserves: liquidize the apple remains with the non-processed citrus remains and heat them with water and lemon juice for a couple of hours on a low heat or in a bain-marie.
Note: it can be stored for several months in a dry cool place.
Pour the diced Modì apple into a heavy-bottomed saucepan along with the two types of sugar, the lemon juice and peel and the vanilla stick cut lengthwise.
Mix and allow to macerate for half an hour.
Place the saucepan on the fire and add the raisins when the sugar has melted.
Leave the stew to cook at medium heat, stirring often, until the sauce thickens and the apples soften (approx. 30 minutes).
When the stew is ready, take out the vanilla stick then pour the stew still hot into the sterilized glass jars. Close them immediately with the caps.
Turn the jars upside down on a wooden board and leave them to cool.
Decorate the jars with coloured paper, red ribbon, stickers and stars.
#GreenTip
don’t throw away the apple cores: they can be used again to make homemade pectin, handy for thickening preserves: liquidize the apple remains with the non-processed citrus remains and heat them with water and lemon juice for a couple of hours on a low heat or in a bain-marie.
Note: it can be stored for several months in a dry cool place.
Difficulty: Medium
Preparation: 15 minutes + 30 minutes to macerate
Cooking: 30 minutes
Ingredients for: 2 jars of approx. 250 grams (9oz) each
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The best present to give and receive? A homemade one!
We’ve got the right idea to bring together the full sweetness of the festive season in a jar.
Diced Modì apple, lemon peel, fleshy raisins, inebriating whisky and aromatic vanilla, for a delicious 100% homemade preserve/apple stew as a gift to your loved ones.
How to relish it? You can add it to yogurt when you fancy a fast tasty dessert, or you can eat it with a spoon just the way it is (warning: it may cause addiction!). Alternatively, use it to fill cakes and tarts: Let your imagination fly! Merry Christmas!
We’ve got the right idea to bring together the full sweetness of the festive season in a jar.
Diced Modì apple, lemon peel, fleshy raisins, inebriating whisky and aromatic vanilla, for a delicious 100% homemade preserve/apple stew as a gift to your loved ones.
How to relish it? You can add it to yogurt when you fancy a fast tasty dessert, or you can eat it with a spoon just the way it is (warning: it may cause addiction!). Alternatively, use it to fill cakes and tarts: Let your imagination fly! Merry Christmas!
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