Ingredients:

• 2 kg – ripe apples (any variety)
• 2 kg – Sugar
• 500 grams – Raisins
• 10 Cloves
• 3 pieces – Cinnamon
• 200 grams – fresh Ginger
• 1/2 tsp – active Dry yeast
• 4 liters – water

Method:

1. Wash and grate the apples or chop them into small pieces.
2. Add all the other ingredients.
3. Keep covered to ferment for 21 days, stirring every day.
4. Strain and throwaway the residue.
5. Let it stand for 2 more weeks then strain and bottle.
6. Recipe Courtesy: Anglo-Indian Recipes

Recipe courtesy of Bridget White