Prep 5 mins
Cook 20 mins
This is great served with roast lamb or pork.
- 600 g apples, peeled, cored and thinly sliced
- 1⁄4 cup water
- 1⁄2 cup mint leaf, chopped
- 1⁄4 cup boiling water
- 1 tablespoon caster sugar
- 1 tablespoon white wine vinegar
- 2 tablespoons red currant jelly
- salt and pepper
- Place apples and water in saucepan over medium heat.
- Cover and cook stirring occasionally for 15 minutes or until apples are tender.
- Roughly mash apples, remove from heat and set aside.
- Place mint into a small heatproof jug.
- Pour boiling water over mint and stir to combine.
- Add mint mixture, sugar, vinegar, redcurrant jelly and salt and pepper to apple, stir to combine.
- Simmer, stirring occasionally over medium-low heat for 3-4 minutes or until redcurrant jelly dissolves.
- Serve with roast lamb or pork.
Slight alteration in mine. Dh pigged out on the last of the currant jelly so I used raspberry jam and skipped the salt and pepper. I wussed out and used bottled unsweetened applesauce. I thought the vinegar was interesting in this, not something I would have thought to add myself. The mint was delightful and I'll try it from scratch when the weather is cooler because I know that it would be even better.
I like this very much. I've tried it two ways now. I've made it from scratch (using McIntosh apples), and I've also made it using unsweetened bottled applesauce: in this case I added the boiling water to mint in a saucepan, then added the applesauce & all other ingredients and cooked, stirring until the red currant jelly melted. I do prefer the from-scratch way a bit better but both versions were quite tasty to me. A nice accompaniment to lamb.
This was a delicious accompaniment to my pork chop dinner. The color is very nice (slightly reddish-pink) and the mint gives this a nice, sophisticated flavor. This was easy to prepare, and the directions are very clear. I used McIntosh apples and black currant jelly.