What is Apple Cider Vinegar?

Apple Cider Vinegar is made by crushing apples, extracting the juice and allowing it to ferment - which gives it a sour taste that makes it a great cooking ingredient and even a popular addition to beauty routines. 

Did you know...
Apple Cider Vinegar was used by the Ancient Greek doctor, Hippocrates.

 

How can I buy Apple Cider Vinegar?

Apple Cider (sometimes spelt ‘Cyder’) is available as a cooking ingredient or in supplement form.

What does Apple Cider Vinegar taste like?

Apple Cider Vinegar is sweet and sour in flavour.

How can I try Apple Cider Vinegar?

You can use Apple Cider Vinegar in salad dressings or sauces for an extra little ‘punch’.

Apple and Pear Chutney

Apple and Pear Chutney

Ingredients

  • 500g apples
  • 800g pears
  • 4 cm root ginger, peeled and very finely chopped
  • 100g dried apricots
  • 150g sultanas
  • 400g demerara sugar
  • 500ml cider vinegar
  • 1 tbsp wholegrain mustard
  • 1 tsp ground cinnamon

Please note that this makes 1KG of Chutney

Prepare Ahead

You'll need to sterilise some jars to store your chutney. Any glass jar with a tight-fitting lid will do. Wash all jars thoroughly in hot water and dry completely. If you’re using old jars, remove labels. Warm the dry jars in a low oven (140°C/275°F/Gas 1) for about half an hour. The heat will kill any germs and sterilise the jars. Fill the jars to the top while they are warm, being careful not to trap in any air, then cover with cling film before securing the lid. Your chutney should keep for up to six months. It will taste better if you leave it to develop for a month. They make great gifts, too!

Instructions

  • Peel the apples and pears with a vegetable peeler then use a sharp knife to remove the core and chop the fruit into bite-size chunks.
  • Place all of the chopped fruit in a large pan along with the ginger, apricots, sultanas, sugar, vinegar and cinnamon.
  • Add the mustard and heat the mixture gently, stirring until the sugar dissolves. Continue cooking for 1 hour 30 minutes until you have a thick, syrupy texture.
  • Spoon the chutney into sterilised, warmed jars, seal and label with the date and contents. Store in a cool, dark place.

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