Estimated Nutrition (whole recipe, rough)
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Apple | 1 medium (182g) | 95 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Green Bell Pepper | 1 medium (119g) | 31 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Cider | not in our table | 0 |
| Currant | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 12 sour apples
- 1 medium red onion, peeled
- 2 green bell peppers with seeds and stems removed
- 1 red bell peppers with seeds and stems removed
- 1 cup raisins
- Juice of 4 lemons
- 1 pint cider vinegar
- ½ cup currant jelly
- 1 pint cider vinegar
- 2 cups granulated sugar
- 1 tablespoon salt
- 1 tablespoon ground ginger
- 1 teaspoon cayenne pepper
Directions
Pare and core apples.
Chop apples, peppers, onion, and raisins very fine (I use my food processor for this).
Add the lemon juice, vinegar and currant jelly.
Let simmer very gently for one hour, stirring frequently.
Add vinegar, sugar, salt, ginger and cayenne.
Cook for an additional hour, stirring constantly.
Store in glass jars in refrigerator or seal in glass jars using water bath canner if you want to make for future use.