Spiced apples are sort of like apple pie without the crust. They are great as an accompaniment to pork, duck, goose and even turkey. Cranberries aren’t the only game in town. Try a dollop with a plate of cold sliced meats and cheeses.
Again, making spice apples isn’t rocket science, and it is better done by taste than using a precise recipe.
Peel, core and dice as many apples as you wish. For appearances try to make the pieces of apple of uniform size. Place the apples in a heave pot with a tight fitting lid and add about one-quarter cup sugar for each cup of chopped apples. Cover with a tight fitting lid and cook over a medium heat until the apples have produced some liquid, about thirty minutes. Remove the lid, stir gently and add cinnamon, nutmeg and grated fresh ginger root to taste. Add a bit of lemon juice and zest. Continue to cook, covered, for another thirty minutes, or until soft. Remove from heat and allow to sit overnight. Next day, taste and adjust the seasonings. Continue to cook uncovered over a low heat until most of the liquid has evaporated. Store in the refrigerator until needed. This will keep in the fridge for several weeks.