Boiling garlic with apples until tender, then using the flavored water to make a concentrated jelly, yields this mild, sweet British condiment, adapted from Frances Bissel's The Times Cookbook (Random House UK, 1993). Its apple notes and honeylike consistency make it perfect for drizzling over roast lamb. This recipe first appeared in our November 2014 issue with the story The Glories of Garlic.
- 2 lb. cored and chopped semisweet apples, such as Fuji
- 4 heads garlic (cloves crushed)
- 8 cups water
- 2 cups sugar
- 1 1⁄2 tbsp. fresh lemon juice