Ladle of Contents
SPICED APPLE COCKTAIL
Ingredients (per person):
- 100ml fresh apple juice
- 50ml Dark rum
- Orange and lemon peel strips
- 1-star anise
- Cinnamon stick per 2 portions
- Run a slice of orange around the rim of the glass and in caster sugar + cinnamon, allow to dry.
- Warm all the ingredients together adding the rum at the last minute, serve with a twist of peel and a slice of apple.
*completely delicious without the rum*
GIN AND APPLE PIE COCKTAIL
- 100ml gin
- 80ml apple juice – 2 large apples freshly juiced
- 80ml cloudy ginger beer
- Juice half a lemon
- 1 tsp cinnamon sugar
- 1 table spoon cinnamon sugar for the edge of the glass.
- Dampen the rim of two glasses, dip in the cinnamon sugar and leave to dry
- Juice two British apples (gala, rubens, cameo or jazz are all good for this recipe)
- Peel two lengths of lemon skin and score through the middle and twist, slice two thin segments of apple.
- Add the gin, juice, ginger beer, lemon juice and teaspoon of sugar to a cocktail mixer half filled with ice, stir (don’t shake) and serve
*This is just as delicious without the gin*
TOFFEE APPLE COCKTAIL
- 1 litre of vodka
- 4 apples chopped into quarters
- 150g chewy toffees
- 150g golden caster sugar
- Handful of dried cranberries
- 1 cinnamon stick
- Add all the ingredients to a large kilner jar. Shake well to start melting the sugar and the toffees, hide in a dark cupboard.
- Shake every day until the toffees melt then store for a further 5 days.
- Strain and decant into sterilised bottles.
- Label and share the love for Christmas
- 2 red apples
- 1 lemon
- 1 tablespoon of water
You will need a small saucepan with a lid
1. Take two apples – Gala, Cameo, Worcester, Red Pippin, Early or Red Windsor, Red Prince (there are lots that cook into a puree well, varieties that are harder – Braeburn or Jazz for instance, will need to be grated). Cut into slices, remove the core and chop finely.
2. Cook on a gentle heat with the juice of a lemon. Cook with the lid on, stirring occasionally until you have a fine puree.
3. If you’re not using the puree immediately, chill and it will keep in the fridge for up to 3 days.
4. Serve warm with honey on porridge, have with cream cheese on a bagel, add raisins and use as a pancake filling, fill a donut with some… the uses are endless.
Tip: Keeping the skin in the mix keeps the fibre and lots of the nutritious value too.