Name: Apple & walnut marmalade
Total time: 30 min
Yield: Makes about 300ml
Cuisine: British
Ingredients: 450g dessert apple; 50g butter; 85g light muscovado sugar; 1small lemon zest, juice and squeezed out halves; 1 bay leaf; 1 tbsp brandy (optional); 100g walnut roughly chopped

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Apple & walnut marmalade

Apple & walnut marmalade

Lesley Waters

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Makes about 300ml

Easy

Total time: 30 mins

Ready in about 30 minutes

A star rating of 4 out of 5.3 ratingsRate

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Easy and versatile, this preserve is great with scones

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Basic buttermilk scones

A star rating of 3.9 out of 5.6 ratings

Ingredients

Nutrition

Units:

MetricUS

450g dessert apple
50g butter
85g light muscovado sugar
1small lemon

zest, juice and squeezed out halves
1 bay leaf
1 tbsp brandy

(optional)
100g walnut

roughly chopped

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Nutrition: per serving

kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
salt0g

low

Method

step 1

Quarter and core the apples (no need to peel) and cut each quarter in half again. In a large frying pan, melt the butter, then add the apples, sugar, lemon zest and juice and the squeezed-out lemon halves and bay leaf. Carefully stir everything to combine, then cover and cook gently for about 10 mins or until the apples are just soft.
step 2

Remove the lid and turn the heat to high. Allow the mixture to cook, uncovered, for a further 5 mins, or until most of the excess liquid has evaporated. It should be juicy and syrupy. Remove the lemon halves and bay, stir in the brandy, if using, and leave to cool slightly. Stir in the walnuts and serve warm.

Recipe from Good Food magazine, September 2004

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A star rating of 4 out of 5.3 ratings

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