Category Archives: Cheese

Apple and Rosehip Cheese

Apple and Rosehip Cheese
Author: 
Recipe type: Cheese
Cuisine: British
Serves: Approx 1.5kg (3lb)
 
Ingredients
  • 910g (2lb) cooking apples
  • 300ml (1/2 pint) orange juice
  • 50g (2oz) rose-hips
  • 150ml (1/4 pint) water
  • sugar
Instructions
  1. Roughly chop the whole apples, including the skins and cores.
  2. Chop up the rose-hips and place them in a muslin bag.
  3. Place the apples, orange juice and water in a preserving pan.
  4. Place the muslin bag of rose-hips in the preserving pan, ensuring that the hips cannot escape.
  5. Cook over a low heat until the apples are soft and tender.
  6. Remove the muslin bag of rose-hips and discard them.
  7. Push the apples through a sieve, then weigh the puree.
  8. Return the puree to the preserving pan.
  9. For every 450g (1lb) of apple puree add 450g (1lb) of sugar.
  10. Simmer for 60 minutes, or until the mix becomes very thick, stirring frequently to prevent burning.
  11. Transfer into hot and sterile jars, and seal immediately.
 

Sloe and Apple Cheese

Sloe and Apple Cheese
Author: 
Recipe type: Cheese
Cuisine: British
 
Ingredients
  • Sloes
  • Apples
  • Sugar
Instructions
  1. Wash the sloes and apples to remove dirt and debris. Do not peel or core the apples.
  2. Place equal quantities of ripe sloes and green apples (skins and cores included) in a preserving pan, add just enough water to reach the top of the fruit, and simmer until the fruit is soft and tender.
  3. Work the mixture through a fine sieve, discarding the material that becomes trapped.
  4. Return the pulp to an empty preserving pan and, for every 600ml (1 pint) of pulp, add 400g (14oz) of sugar.
  5. Bring to the boil and continue to boil until it reaches setting point.
  6. Pour into prepared warm jars and seal well.
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Damson Cheese

Damson Cheese
Author: 
Recipe type: Cheese
Cuisine: British
 
Ingredients
  • Damsons
  • Sugar
Instructions
  1. Place the damsons in an oven proof pan.
  2. Sprinkle the damsons with a dusting of sugar.
  3. Place the pan into the oven and cook until the fruit is soft.
  4. Remove from the oven and press the fruits through a fine sieve whilst they are still warm.
  5. Measure the pulp and add 450g (1lb) of sugar for every 1.2l (2 pints) of pulp.
  6. Place the pulp and sugar into a preserving pan and boil gently for one and a half hours.
  7. The pulp will now be a 'cheese' and should be poured into molds and covered over when cold.