Tart Apple Rhuberry Spread
This is a Bernardin recipe for low-sugar fruits. It looked delicious but I forgot how much I don’t like apple juice – I find it very tart and flavour was very prominent. I would add this with some grape seed oil to make a vinaigrette or reduce it to a syrup to serve over chicken, pork, duck or salmon, or maybe even over chocolate ice cream.
- 4 tart apples (I used 2 granny smith, 2 pink lady)
- 5 cups berries, crushed (I used 1 c black berries, 2 c strawberries and 2 c raspberries)
- 2 cups rhubarb, finely chopped
- 2 cans frozen apple juice concentrate, thawed
- juice from 1 lemon
Combine apples, berries and concentrate. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, mashing the fruit and stirring, until the mixture thickens. This will take about 50 minutes. Ladle into hot sterilized jars, wipe the rims and assemble the lids. Process for 10 minutes in a boiling water bath.
Note to self: I found that the mixture wasn’t quite right, so as it was thickening, I mixed in 2 Tbs of balsamic vinegar and 2 Tbs of sugar. It was a subtle change to the flavour but improved in my opinion – cut down the tart apple taste (I don’t like apple juice but love apples, strange I know). I may retry something similar using concentrated grape juice instead.
