Apple Marmalade

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

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Peel, core and quarter 2 lbs. of apples, put them in a saucepan with a little water, a little chopped lemon peel, 1 or 2 sticks of cinnamon, vanilla flavouring, and simmer till the apples are very soft. Rub them through a sieve, and add 1 handful of currants cooked in a little wine, with a little sugar and cinnamon. Decorate the dish with currants, also cooked in wine.