Recipes from Lanier Publishing
Victoria, British Columbia
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Ingredients:
1 cup finely chopped fresh ginger root (or more or less to taste)
5-6 large apples (tart-sweet crisp ones such as Prima or Jonagold)
2 cups apple juice (or water if you don’t have juice)
6 cups sugar
1 tsp powdered ginger (optional)
Instructions:
Peel ginger root and chop finely. Quarter apples, remove core and cut in chunks. Do not peel. Chop up finely in Cuisinart or by hand. In large deep casserole or other microwave container combine ginger root and apple. Stir in liquid (juice or water). Cook on high heat in microwave until all is tender (about 40 minutes or so). Add sugar and stir well until sugar is dissolved. Cook on high for at least another 20 - 30 minutes or until jam stage is reached. Add powdered ginger and stir. Let cool completely. Ladle into containers, seal and put in freezer. Makes about 8 cups.
* If you\'re a ginger nut like me you can also add some crystalized or candied ginger.
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The B&B Club newsletter has the best of our bed and breakfast recipes so you can cook like a pro!
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
