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Crab Apple Cheese

September 15, 2011

Fruit cheese always tickles my taste buds and I love quince cheese (or Membrillo). But there are fruits that are equally delightful, like damsons or indeed crab apples.

In theory it is cooked from scratch. Like with crab apple jelly, cut the apples in half, add water, barely to cover them, and simmer until the apples are soft and can be squashed with a wooden spoon. You can add cloves and lemon at this stage. (A recipe I came across: 1 kg apples, 1 kg sugar, seven cloves, two lemons)


Crab apples

Granulated sugar

Coriander, about 4 whole 

Allspice, 4-5 whole


If you’re already making jelly, even better. Strain the apples through muslin over night and use these apples to make fruit cheese.

Push the apples through a sieve, and rub them pulp out with a spoon. Apple pips and peel will stay behind. Try to get as much pulp out as possible. Use a mouli to speed up the process.

Weigh the pulp and add granulated sugar at a ratio of 1:1, for 1kg pulp use 1kg sugar. Add lemon juice, freshly ground coriander and allspice. Heat the pulp, and cook gently,  stirring with a wooden spoon all the time to avoid burning. This may take 45 minutes.

The cheese is ready, when it’s so thick you can draw a spoon through it and see the bottom of the pan.

Line a deep baking tray or square earthenware dish with baking parchment and leave to dry out for 2 or 3 days. Gently lift it out and cut into squares. Wrap in baking parchment.

One Comment leave one →
  1. October 1, 2013 2:54 pm

    I have some crab apple puree needing a recipe and this sounds perfect. How long with this keep when wrapped up in baking parchment,

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