Today’s recipe, in celebration of a (finally) fixed blog, comes from Elder Scrolls Online, which has an absolute wealth of cool looking dishes.
Although Orcrest is widely known as a thriving black market city, its other more common offerings should not be overlooked. This flavorful jelly brings together two simple ingredients in a new and delicious way. It’s not technically contraband, but it’s so uniquely good it could be…
This makes an unusual but tasty spread that is as good on toast as it is as a sort of chutney stand-in on sandwiches. Both sweet and savory at the same time, it’s a treat for your taste buds. I might try oven roasting the garlic next time, but for now, this one’s a keeper.
Orcrest Garlic Apple Jelly
Ingredients
- 2 lb. cored and chopped semisweet apples, such as Fuji
- 4 heads garlic, broken apart
- 4 cups water
- 4 cups apple cider
- 2 cups sugar
- pinch of rosemary or sage, optional
Instructions
Simmer everything but the sugar for around 20 minutes. Strain through a sieve, pressing to extract as much liquid as possible. Add the sugar, then boil for another 30 minutes or so, until the mixture is thickened. Gently pour into clean glass jars, and refrigerate for up to 3 weeks.
Oh this looks so good! Do you know if it can be water-bath preserved? I’d love to make a batch as little gifts for neighbors, teachers, etc. …
I haven’t tried it, so I can’t say for sure, but I don’t see why not!
You don’t specify about boiling the solution after seive as to whether it is in the same pot or another. Does it go back into the same pot as before?
It certainly can be, so long as the same pot is relatively clean of any large pieces of garlic or the like. I’m always a fan of washing fewer dishes. ;)
I got it boiling now and we altered a couple things. First, I used an immulsion blender and instead of a seive (couldn’t find mine at the time), I used a mesh strainer and added a bit of Saigon cinnamon, a few drops of lemon juice (wife’s addition) and sage. I will let you know how it comes out. Cut the recipe in half because there is no way I could eat that much and I don’t have enough people nearby to share the wealth.
Okay, it is now cooling. Omg!! That is good. Thank you for going through and working on this recipe. I just put your cookbooks from Amazon in my list to get. Thank you.
Thank YOU! Let me know how it sets up, and what you put it on. :)
I think I’ve said this before, but I’d strongly suggest to anyone reading this that you try it with black garlic if you can find it: https://en.wikipedia.org/wiki/Black_garlic Black garlic is a sweet, caramelized garlic that would go *wonderfully* with semi-sweet apples and sage!
My son just told me about the cook book so I ordered it .
Going to learn how to video chat so we can cook together . He is in Seattle I am in d.c..
Can’t wait to try the recipes
Not sure what went wrong but never got thick like a jam . Thick enough to use as a dip for chicken wings and legs . Really good . Also used as a marinade for pork chops and a small ham . Will be trying to get it thicker soon . The lemon and cinnamon suggested by Jimmy
One thing to remember is the pectin ( its what makes the jelly thicken) is in the peel mostly. That’s why the instructions don’t say to peel it, just core it. See if that helps! :) ——Chef Randy