Apple Ginger


6 lbs Cooking Apples
3 pints Water
6 lbs Sugar
2 oz Bruised Root Ginger in a Muslin Bag
1 Bottle Certo
4 oz Chopped Crystallised Ginger


  1. Peel and core the apples, put the peel and cores in a saucepan with the water, bring to the boil and boil for 10 minutes, crush and strain.
  2. Slice the apples, place in a preserving pan with the strained juice, dangle the ginger and simmer gently until the apples are tender.
  3. To 4 lbs cooked apples, add the sugar and heat slowly, stirring occasionally until the sugar has dissolved.
  4. Add the crystallised ginger, bring to a full rolling boil and boil rapidly for 2 minutes.
  5. Remove from the heat and stir in the Certo.
  6. Stir and skim alternatively for 5 minutes to cool and prevent floating fruit.
  7. Pot and cover in the usual way.

Chocolate Apples


12 Fuji or Large Granny Smith apple
12 lollipop or Skewer sticks
Melted dark chocolate
1/2 cup nuts
Waxed paper


  1. Insert sticks into apple cores.
  2. Place apples into refrigerator while preparing chocolate.
  3. Melt chocolate.
  4. Pour melted chocolate into a metal bowl.
  5. Dip apple into chocolate.
  6. Puts Nuts (or other topping) into separate bowl and roll apple until covered in topping as desired.
  7. Place decorated apple onto wax paper, standing upright.
  8. Refrigerate for 15 minutes for a great chocolate apple.

For more excitement on your apple, you can add more decorative (white, stripes) chocolate covering after the first 15 minutes.

For a Caramel Chocolate Apple, do the following before dipping apples into chocolate (use one pound of caramel):

  1. Heat caramel until it becomes liquid on stove top.
  2. Dip or roll apple into hot caramel until coated.
  3. Stand upright on waxed paper and let set for 15 to 20 minutes.

Page 5 of 5


Follow Us

  • Facebook Page: 141054489257024
  • Twitter: pickuptheapples

Share with your Friends

Copyright © 2018 All rights reserved.
Zetrocity Digital Solutions