Best Cider Glaze Apple Chips And Crystallized Ginger Recipes

CIDER GLAZE, APPLE CHIPS, AND CRYSTALLIZED GINGER

Steps:

• Combine cider and 1 cup confectioners' sugar in a small saucepan. Set over medium heat, and bring to a boil. Skim surface, removing any cider sediment that rises to the top. Reduce heat; simmer until liquid begins to thicken into a glaze, about 30 minutes.
• Heat oven to 200 degrees. Squeeze juice from lemons into a small bowl filled with cold water. Using a very sharp knife, slice the apples into rounds as thinly as possible. Place rounds in the acidulated water. Line a baking sheet with a Silpat baking mat; set sheet aside.
• Remove cider glaze from heat, and let stand until cool enough to touch. Carefully dip each apple round into the glaze, and place on the baking sheet.
• Bake the apple rounds until they turn golden and the edges have curled, about 2 hours. Transfer apples to a wire rack, and let cool until crisp. Brush with the cider glaze.
• Return cider glaze to heat. Slice ginger into 1/8-inch-thick slices crosswise, and add to cider. Cook over low heat until ginger is soft and translucent, about 30 minutes. Using a slotted spoon, transfer ginger to wire rack to cool. The liquid should have reduced to be just less than 3/4 cup.
• Return glaze to heat; whisk in remaining 3 cups confectioners' sugar. Remove from heat. To test, pour a small amount over top of cake. If glaze is too thin, let cool slightly. If it is too thick, add a little more cider. Use when desired consistency is achieved.

OLD FASHIONED SCOTTISH APPLE AND GINGER CHUTNEY

Steps:

• Place all the prepared onions and apples into a large preserving pan and add the remaining ingredients.
• Bring slowly to the boil and then lower the heat so that chutney cooks at a rolling boil.
• Stir the chutney regularly and make sure it does not "catch" and burn on the base of the preserving pan.
• Keep on cooking until the chutney is the consistency of a thick jam and all the liquids have dissolved.
• (A trick to check if it is cooked is to draw your wooden spoon across the chutney, if the space that is left fills up with liquid, the chutney is not ready yet!).
• Spoon the hot chutney into hot and sterile jars and seal immediately.
• Makes about 4 lbs chutney.
• Store in a dark and cool place and leave to mature for at least 2 weeks.
• Will keep in ideal storage conditions for up to 2 years+.

MULLED APPLE CIDER WITH ORANGE AND GINGER

Steps:

• In a large saucepan combine the cider, the cinnamon stick, the cloves, the orange and the ginger and simmer the mixture for 20 minutes. Strain the mixture through a fine sieve into a heat-proof pitcher and serve the mulled cider warm.