Prep 10 mins
Cook 40 mins
This is a wonderful recipe that I created with a small quantity of ground cherries that I produced in the summer of 2004. Ground cherries are those little golden yellow fruits, Latin name Physalis peruviana (for a picture, http://www.flickr.com/photos/24030963@N05/2799007503/). Enjoy it with sausages, ham, pork or lamb chops, meatloaves or even on a cream cheesed bagel!
- 2 cups cape gooseberries (groundcherries)
- 2 onions, large finely minced
- 6 apples
- 2 green mild bell peppers
- 4 red mild bell peppers
- 1 cup white vinegar
- 3 cups white sugar
- 2 teaspoons pickling spices
- 1 teaspoon black pepper
- Mince the onions.
- Cut green and red mild peppers into pieces as big as a stamp.
- Pass the spices and the black pepper through the blender to obtain a spice powder.
- Peel, take away the core and cut the apples in 1 inch pieces.
- Peel and wash the ground cherries (physalis peruviana) thoroughly.
- Mix all the ingredients in a big thick cooking pot and bring to a boil, then reduce to medium heat.
- Let cook until the liquid acquire a syrupy consistency, stirring often to prevent sticking at the bottom of the pot(about 40 minutes).
- Pour into sterilized Mason jars and close the lids.
- Verify that the jars are vacuum-sealed.
I love this recipe but I made it without the "marinating spices" because I couldn't imagine what to use! It is especially good with goat cheese on rice cakes. Does anyone have any suggestions for appropriate spicing??