Old English Spiced and Fruited Sugar for Apple Pies Etc!

Recipe by French Tart
READY IN: 24hrs 5mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • If you have no dried citrus zest, first make your dried orange & lemon zest by placing into a warm oven (just after it has been turned off) and leaving it to dry over night; or, if it is summer, cover and leave outside. (Place zest on a tray lined with greaseproof paper.).
  • When you are ready to make the spiced sugar, simply mix all the spices in with the sugar - mixing well.
  • Add the dried citrus zest, pour into a clean jar or airtight container and keep in a dark, cool and dry place for up to 3-4 months.
  • You can make this with fresh citrus zest if you do not intend to keep it for longer than a week or two.
  • Use in: Apple and all types if Fruit Pies, Crumbles, Sprinkles for Cakes and Bakes, Baked Desserts, Mulled wine & hot Beverages, Fruit salads, Trifles, Compotes and Purees.
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