6-8 fabulous apples. A mixture of sweet and tart
1/2 cup water
Sugar 
Ground Cinnamon, ginger and freshly grated nutmeg

Cut our apples into eighths
Drop into a saucepan, skins and all
Add water, you may need to add more
Add sugar and spices to taste
Place on a medium heat, cover and cook. Uncovering and stirring every now and again, for 20-40 minutes, or until the apples are very soft..
Test with a fork; the apples should collapse with ease

Remove from heat and pass through a blender (food mill)
Serve hot with fabulous vanilla Ice-cream 
With love, Kate xo
 
 
Green Apple & Green Tomato Chutney

In the mood for some canning, or maybe not and
want some really great chutney that will keep for a year 
You must try this-its delicious!

12 Granny Smith (Green) apples
24 small GREEN tomatoes
4 medium onions
1 pound seedless raisins (aren't all raisins seedless?)
4 cups cider vinegar
2 1/2 cups brown sugar
2 tablespoons salt
1 1/2 tablespoons Curry Powder
1/2 teasspoon red chili powder
3 tablespoons pickling spices

-Wash, core & chop apples
-Wash blanch, peel and chop the tomatoes (I usually skip the blanch & peel!)
-chop the onions
Nothing has to be chopped too finely, unless you don't like your
chutney too chunky
-Place apples, tomatoes and onions in a preserving kettle (really
large pot) add the raisins, vinegar, sugar, salt, curry powder,chili
powder.
-Put the pickling spices in a cheesecloth bag and add to the pot
-Boil, stirring occasionally about 25 minutes or until the apples are
transparent (sometimes this can take around 45 minutes)
-remove the fruit & veggies with a slotted spoon, and put aside into another pot
-Boil the syrup left in the pot rapidly until it thickens
-Discard the pickling spice, and return the fruit that you put aside
into the syrup, and bring to a boil once again

remove from heat and ladle into hot sterilized jars and seal immediately

process in boiling water bath for 10 minutes.

This recipe makes about 24 half pints.  You can halve the recipe and
it turns out great. If you don't like raisins, leave them out and add
more apples or another dried fruit like dried mangoes.

I usually end up giving a bunch of jars away as gifts. It really is
worth the effort!

Enjoy, Love Selina from the North xox
 
 
Maple Walnut Cranberry Sauce 

1 bag (12 oz) fresh cranberries, well rinsed.1 cup pure maple syrup.
1 cup raspberry-cranberry juice.
Grated zest of 1 orange (you could squeeze a little of the juice in too).
1 cup walnut halves.

Combine cranberries, maple syrup, juice and orange zest in a saucepan and bring it to a boil.
Lower heat to medium and cook until the cranberries all pop open.
Skim off any foam and stir n the walnuts.
Allow sauce to cool, cover and refrigerate.
Sauce will keep 3 – 4 days.
Great with chicken or turkey.

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