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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%
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Old English Spiced and Fruited Sugar for Apple Pies Etc!

Recipe #219453 | 1 day | 5 min prep | add private note

⁽⁹⁾ 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: 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.

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From: bluemoon downunder

On Dec 22, 2008

I discovered this fabulous recipe while making Ms Sally's Spiced Sugar Apple Pie Light. It was superb in that dish and I'm really looking forward to using it in other recipes. For me, one of those GREAT ZAAR FINDS! Thank you for sharing it, French Tart!

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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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