Here is something a little different to do with your apples. Get yourself up to Hampstead Heath, and in particular the Pergola. Here you will find a plethora of common herbs, such as rosemary, oregano, marjoram, but in this case Sage. There’s loads of it, enough to go round our little circle of readers.
Again this is a recipe taken from ‘The Home Orchard Cookery Book‘ by Gillian Painter.
2 kg apples
1 chopped onion
1/2 cup water
1 cup sugar
2 teaspoon salt
2 teaspoon pepper
4 teaspoons finely chopped fresh sage or 3 tablespoons of dried sage
1 teaspoon worcestershire sauce
3 tablespoons vinegar
50 grams butter
Chopped apples into quarters and cook with onion and water in a covered pan till soft. Sieve the mixture and return the puree to the pan and cook till thick. Add all other ingredients and continue to cook, stirring often till no free liquid remains. Pour into jars and seal when cold.