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Nutrition Facts
Serving Size 1 225 g Jar 212g Recipe makes 1 225 g Jar) The following items or measurements are not included below: 1 oranges, zest of 1 lemons, zest of
Calories 796
Calories from Fat 11		(1%)
Amount Per Serving		%DV
	Total Fat 1.3g	1%
	Saturated Fat 0.7g	3%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 83mg		3%
Potassium 767mg		21%
Total Carbohydrate 203.7g		67%
	Dietary Fiber 3.5g	14%
	Sugars 195.5g
Protein 0.5g		1%
how is this calculated?

Old English Spiced and Fruited Sugar for Apple Pies Etc!

Recipe #219453 | 1 day | 5 min prep

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: French Tart
Mar 28, 2007

An easy spiced and fruited sugar, which really adds a "zing" to your apple pies, apple crumbles, cake toppings, baked desserts etc. This spiced sugar mix is based on a 400-year-old English recipe. Spiced sugars were extremely popular in England many centuries ago, they disguised a multitude of sins; and, as spices & citrus fruits were still new & seen as extremely exotic, they were held in high regard and enjoyed especially by Royalty and the Gentry!

1 225 g Jar (change servings and units)

Ingredients

200 g fine light brown sugar or white caster sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ginger
1/2 teaspoon ground cloves
1 orange, zest of, dried
1 lemon, zest of, dried

Directions

1
If you have no dried citrus zest, first make your dried orange & lemon zest by placing into a warm oven (just after it has been turned off) and leaving it to dry over night; or, if it is summer, cover and leave outside. (Place zest on a tray lined with greaseproof paper.).
2
When you are ready to make the spiced sugar, simply mix all the spices in with the sugar - mixing well.
3
Add the dried citrus zest, pour into a clean jar or airtight container and keep in a dark, cool and dry place for up to 3-4 months.
4
You can make this with fresh citrus zest if you do not intend to keep it for longer than a week or two.
5
Use in: Apple and all types if Fruit Pies, Crumbles, Sprinkles for Cakes and Bakes, Baked Desserts, Mulled wine & hot Beverages, Fruit salads, Trifles, Compotes and Purees.

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Featured Reviews for This Recipe

From: littlemafia

On Feb 2, 2010

OMG! How great is this! Zaar should really have the option of more stars than just five because this one deserves a lot more. I used white sugar and I grated some ginger. Great flavor and I've only had it with plain sliced apples. Can't wait to try it in something else.I'm making a clafouti tomorrow. Thanks so much for sharing.

1 people found this review helpful

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From: Diana #2

On May 7, 2009

Fantastic combination of flavours. I can see me using this in many recipes. Yesterday I tried it out on my apple pie recipe. I freeze down sliced apples in bags containing 6 cups. I added the defrosted apples and three heaping serving spoons of the sugar mix to a frying pan, along with cornstarch for thickening. After that has cooled a bit, I pour it into my unbaked pie shell and add a crumb topping which consists of 3/4 cup flour, 1/3 cup butter, and 1/2 cup sugar mix. This was just perfect. Not too sweet either. I think I might add more zest next time, but that's a personal thing. Thanks FT for another fantastic keeper of a recipe. Made for the Auzzie/NZ Recipe Swap #28.

1 people found this review helpful

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From: KitchenWitchWay

On Nov 29, 2008

I made an apple pie and wanted to try this spice out. I am so glad I did because it was really delicious! I love trying old fashioned recipes. Most of the time they are the simplest and the best in my book!

2 people found this review helpful

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From: MsSally

On Aug 27, 2007

This was awsome. I made this up and added about a TB to some apples and onions in the crock pot. And put some pork chops on top, low for 8 hours and WOW. The flavor it gave to the apples was great and the suttle sweetness along with the citrus added great flavor to the pork chops.

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