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Spiced Apple Ginger Cheese

Christine Burns Rudalevige
This recipe can be spiced however you like. Try substituting black peppercorns, star anise, or a cinnamon stick for the allspice berries. Also, if you want a more golden hue, swap out the cranberry juice for apple juice or cider. Always use tangy apples, though, or the result will be flatly sweet.
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Ingredients
  

  • 1 small lemon washed
  • 1 pounds tangy apples like Granny Smith, Northern Spy, and Braeburn
  • 2 cups granulated sugar
  • ⅓ cup cranberry juice
  • 1- inch piece fresh ginger peeled and sliced
  • 5 allspice berries

Instructions
 

  • ►Line a 9- by 5-inch loaf pan with plastic wrap.
  • ►Slice lemon in half and remove all seeds.
  • ►Peel and core apples and cut into large chunks. Squeeze juice from lemon halves over chopped apples. Roughly chop lemon halves and toss pieces into bowl with apples. Add cranberry juice, sugar, ginger, and allspice berries. Toss to combine and transfer mixture to a food processor or blender. Process until smooth.
  • ►Transfer puree to a heavy-bottomed saucepan and place over medium-high heat. Once mixture boils, reduce heat to low. Cook, stirring regularly, for 40 minutes until puree thickens and picks up a deep reddish-golden color. To test for doneness, drop a teaspoonful of puree on a very cold plate and put plate in the refrigerator. When test sample is cold push the edge of it with your finger. If it is firm enough to the touch and detaches from plate in one piece, it's done. If puree is too soft, simmer for another five minutes and test again.
  • ►Pour paste into prepared loaf pan. Cool completely. Place pan in refrigerator to set overnight. Lift set apple cheese out of pan. Wrap tightly in plastic wrap until you are ready to use it.