Blackberry and Apple Butter
Photography Josh Griggs.
I love to add a dark berry to this recipe, not only for flavour but to give it a gorgeous, rich jewel-like colour. Just using apples will give you a rather brown-looking butter.
Serves: 10
INGREDIENTS
800 grams apples, peeled, quartered and cored
3 cups frozen blackberries
2 cups dry apple cider
3 tablespoons lemon juice
¼ teaspoon each ground cardamom and ginger
caster sugar (2/3 cup of caster sugar for each 1 cup of pureed fruit pulp)
METHOD
Cut each apple quarter into 3 pieces and place in a large saucepan with the blackberries, cider and lemon juice. Bring to a boil, then reduce the heat and cook at a gentle boil until the liquid is well reduced and the apples are very soft and collapsing.
Puree the fruit in a blender or food processor until smooth. Do this in batches if needed. Press the fruit through a sieve into a bowl. Measure the volume of the fruit and place back in the cleaned saucepan. I had 2⅓ cups so used 12/3 cups caster sugar. Add the sugar and the cardamom and ginger.
Slowly bring to a boil, then simmer until the mixture begins to sputter and is very thick, about 50 minutes. Stir frequently to avoid it catching on the base of the saucepan, especially towards the end of cooking when it is very thick.
Remove from the heat and pour into warm sterilised jars and seal. Unopened jars will keep for up to 6 months in a cool location. Once opened the jelly needs to be refrigerated and eaten within 1 month. Makes about 2½ cups.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.