Spiced Crab Apples

A fabulous and surprising addition to the cheese board or pre dinner drinks, all year round.

Combine in a large saucepan:

350g sugar

350ml red or white vinegar

Cover and boil until the sugar is dissolved; about 5 minutes.

Add:

450g whole crab apples with stems. Firm, tart fruit is best.

Simmer briefly, until just tender, depending on fruit and ripeness. Do not let them get mushy. Remove from the syrup and place into jars.

Add to the syrup in the pan:

1 x 2.5cm piece cinnamon stick

6 allspice berries

4 whole cloves

Boil until thickened a little then pour over the fruit in the jars. Seal. Leave for a month before using.

Serve with cheese by removing each piece by the stem. The pickling syrup may be re-used for more pickling or poured over ice cream.