This is another recipe, which I have located in the IRMA magazine called "Krydderiet", issue 3 August 2014. I am living the part of Denmark, where we have no access to IRMA, which is primarily located in the area of Copenhagen, as it is more price expensive Danish supermarket chain like M&S in UK.
Anyway, my mother lives in the Copenhagen area, so she picks up the IRMA magazine for me, as she knows I am keening on trying out new food recipes.
As I noticed, that the harvested Philippa apples were getting wrinkled skin, I decided to turn them into apple juice, as a way of preserving their wonderful taste for some more time instead of panic eating my way through these apples or feeding them to the blackbirds living around my garden.
There is no need to throw out the boiled apple pieces, as they can be used as mashed apple (æblemos), either eaten with milk, yogurt or turned in the classic Danish apple cake. You can adjust the sweetness in this apple mash by stirring in sugar, before storing it cold/frozen.
Apple juice a la IRMA: - approx 1 liter
- 1 l water
- 200 g sugar
- 2 organic lemons - zest and juice
- 2 sticks of cinnamon
- 1000 g apple - peeled, cored and cut into boat shape
- Put water, lemon zest, lemon juice and sugar into a large cooking pot.
- Add in cinnamon stick and apple pieces into the water.
- Cook up this "apple soup", and let it boil gently for 15 minutes with the lid on the cooking pot.
- Remove the cooking pot from the heat, and let the content inside the cooking pot cool down,
- Pour everything through a sieve into a large bowl.
- Remove the cinnamon sticks and save the mashed apples for later use as apple compote. Adjust the sweetness level by adding in extra sugar in this apple mash.
- If you want a more clear apple juice, sieve the juice one more time, perhaps through a coffee filter.
- Prepare the storage bottles by filling them with boiling water. Another thing you can do to increase shelf-life of the apple juice is to store the juice cold in the refrigerator or place them in the freezer.