- Ingredients: 1kg Granny Smiths (as firm as possible), 1 litre dry red wine, 750ml water, 2 sticks cinnamon, 2 limes, preserving sugar
- Peel and chop the apples - leave the core and pips in for the pectin - and add 1.25 litres of the combined liquid and the cinnamon sticks.
- Bring it to the boil in a large pot or preserving pan and simmer for half-an-hour or until the apples are soft.
- Hang the apples in muslin for three hours and then return the pulp to the pan and add the remaining liquid. Bring the mix to the boil and simmer for 20 minutes.
- Add the lime juice and hang the mix again. Combine the two batches of juice and weigh it - add the same weight of sugar to the liquid and boil for 10-15 minutes till setting point is met.
- Store in sealed sterilised preserving jars.
Andrew Turner, executive chef, the Bentley hotel, Harrington Gardens, London