Old English Spiced And Fruited Sugar For Apple Pies Etc! - cooking recipe

Ingredients

200 g fine light brown sugar or 200 g white caster sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ginger
1/2 teaspoon ground cloves
1 orange, zest of, dried
1 lemon, zest of, dried

Preparation

If you have no dried citrus zest, first make your dried orange & lemon zest by placing into a warm oven (just after it has been turned off) and leaving it to dry over night; or, if it is summer, cover and leave outside. (Place zest on a tray lined with greaseproof paper.).
When you are ready to make the spiced sugar, simply mix all the spices in with the sugar - mixing well.
Add the dried citrus zest, pour into a clean jar or airtight container and keep in a dark, cool and dry place for up to 3-4 months.
You can make this with fresh citrus zest if you do not intend to keep it for longer than a week or two.
Use in: Apple and all types if Fruit Pies, Crumbles, Sprinkles for Cakes and Bakes, Baked Desserts, Mulled wine & hot Beverages, Fruit salads, Trifles, Compotes and Purees.