Baked Apple Cordial

I finally managed to get off my butt and do some food blog stuff again. Somehow this last month, I got roped into participating in a daily photography challenge, then found I enjoyed it so much that I did nothing but think about my next picture. And so this food blog has suffered a little in consequence.

Although strictly speaking this recipe is not exactly cooking, but rather popping things in the oven, chucking them in a jar, then waiting for four weeks.

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The waiting bit is the reason why I can’t tell you exactly – yet – how this baked apple cordial tastes. Going by the smells coming from the oven, however, it smells like it could be a success. I’ll have to let you know in about 4 weeks’ time how this really turned out.

During my summer decluttering phase I ripped out what seemed like tons of recipes from magazines, put them away, then went through them again twice. This recipe has survived the clear out, it’s from a 2009 issue of Living at Home magazine.

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Baked Apple Cordial

  • Difficulty: easy
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4 small sour apples, approx. 450 g
3 cinnamon sticks
1 star anise
1 vanilla bean
1 organic lemon
200 g white rock candy
700 ml Korn (38 %) = corn brandy/schnapps
2.5 l preserving jar, freshly cooked out (or cleaned on highest dishwasher setting)

Preheat oven to 180°C (160°C fan oven). Remove apple core with a corer, then set the apples on a baking tray laid out with baking paper. Cook on the middle shelf of the oven for 5 minutes.

Add cinnamon sticks and star anise to the baking tray, and cook for a further 10 minutes, until the apples are soft but haven’t bursted. Let cool.

Cut open the vanilla bean lengthways and scrape out the seeds. Thinly peel the lemon with a potato peeler or a zester.

Place the apples in the still warm preserving jar, then add the spices, vanilla seeds and scraped out beans, lemon peel/zest and rock candy. Top with the corn brandy, and seal jar tightly.

Leave the cordial to infuse for about 4 weeks, then pour through a sieve or cheese cloth. Fill cordial into bottles and seal well.

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See the UPDATE on how this turned out!