Sweet tangy sultanas and tart apples gently stewed in buttery nutty caramely port with a hint of cherry-candy-like scented cinnamon and citrusy lemon topped off with burst redcurrants; Stewed Redcurrants Sultanas Apples.
Gobble down something sweet and sensual that will pop in your mouth. And, roar.
This dish will burst your bubble that vegan food can’t be fulfilling.
Make this:
- When you’re looking for an accompaniment to go with the pancakes you’re dishing up
- When you’re wanting to rustle a quick and dirty dessert that will go with vegan cream or ice cream
- When you’re wanting a simple boozy dessert to top off the dinner party you’re having
Stewed Redcurrants Sultanas Apples was inspired by school lunches sitting at the cafeteria yapping with mates.
Pearl sized redcurrants are berries huddled on elongated stems on small bushes. Handpicking them on your hands and knees is the way to forage them, preferably with a cushion underneath. With a healthy dose of vitamin C, the pulp tart flesh and edible seeds make a great pairing with other fruit, complementing sultanas and apples. Native to Europe and Asia, they’re fairly easy to grow, though you’ll need to wait for a couple of years until they bear fruit. Make sure you cover your bush with netting, otherwise the birds will have’em before you know it.
Sultanas, otherwise known as golden raisins, made from certain varieties of seedless dried oval white games, darkening as they age.
Bramleys, otherwise known as “cookers”, make fantastic culinary apples. They’re native to Britain. Their characteristically tangy flavour is preserved during the cooking process.
Stewed Redcurrants Sultanas Apples is vegan and paleo.
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
- 50g redcurrants
- 50g sultanas
- 400g apples, bramley
- 100ml port
- 25g raw unrefined sugar
- pinch of salt
- ½ lemon, juice
- 1 tsp cinnamon or ½ cinnamon stick, ground
Instructions
- Peel and core the apples to remove the pips. Place the apples in filtered water while you are peeling and coring.
- Place the sultanas, apples, port, sugar, salt and juice and cinnamon in a large saucepan. Cover with a lid. Stew the apples over a medium heat until they soften. This will take about 10 minutes.
- Add in the redcurrants and stew for a further 5 minutes.
- Serve with pancakes, vegan cream or ice cream.
