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Russian · Snacks
Soaked Apples
A traditional Russian preparation of late-season apples in an aromatic syrup with black currant and cherry leaves.
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Ingredients
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Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Pour water into a pot, add the sugar and salt, bring to a boil, and boil for 3 minutes.
2
Place black currant and cherry leaves at the bottom of a 3-liter jar, fill the jar with apples, and top with more black currant and cherry leaves.
3
Pour the cooled syrup into the jar, seal with a plastic lid, and leave at room temperature for a week.
4
Once the apples begin to ferment, move them to a cold place for 40-45 days until fully ready.
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