John Myers
Ingredients for 1 servings:
- 8 small apples
- 2 m.-sized onion(s)
- 2 carrots
- 2 tbsp ginger syrup, (optional)
- 100 ml white wine vinegar
- ¼ tsp curry, hot
- ¼ tsp cinnamon
- 1 tsp salt
- 50 g brown sugar
- 100 g white sugar
- 1 lemon(s)
- 2 tbsp oil
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
delicious with fondue
Clean and peel the apples, onions, and carrots, and cut into equal-sized, fine cubes. Drizzle the apples with lemon juice to prevent them from browning. Heat the oil in a pan, fry the onions until translucent, add the carrots and white wine vinegar, and simmer for 5 minutes. Then add the sugar (white and brown) and salt, stirring well until dissolved. Add all the other ingredients and simmer for 4-6 minutes, until the apples are almost soft but not overcooked. Do not add any water; the apples contain enough liquid! Season to taste and fill into sterilized jars. Seal immediately, turning upside down to create a vacuum, and once cooled, turn back upside down. Shelf life: Approximately 6 months to 1 year. Use: With all types of white meat, or with fondue or raclette.
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