Cooking With Apples
Wonderful with sharp cheddar and crackers, or roast pork or chicken, or lamb curry.
- 3 cups cider vinegar
- 4 cups sugar
- 16 apples that keep their shape when cooked, such as Golden Delicious or Granny Smith, peeled, cored and sliced into 1/2-inch pieces
- 4 limes, scrubbed, cut into small wedges, wedges sliced into thin pieces
- 2 garlic cloves, minced
- 1 tablespoon salt, or more if you like a more pungent flavor
- 1-2 teaspoons dried red pepper flakes, Aleppo pepper or ground chile
- 2 teaspoons ground coriander
- 1 /2 teaspoon ground cardamom (optional)
- 16 oz. dried mangos, sliced
- 8-12 oz. crystallized ginger, thinly sliced
- In a big, wide pot, boil cider and sugar for 5 minutes. Add apples, limes, garlic, salt, pepper flakes, coriander and cardamom.
- Simmer over low heat until apples are soft, about 20 minutes. Add mango and ginger slices and simmer until the chutney is thick, about 20 minutes longer.
- Ladle the hot chutney into hot sterilized pint jars, leaving 1/2 inch headspace.
- Cover with new lids and screwbands. You should hear a "pop" from the jars after a minute or two indicating the seal is good. If you don't hear a pop, process the jars for 10 minutes in a boiling water bath.
Makes 5-6 pints.
Keeping the Doctor Away
Asa at the helm.
Two of our children need to take MANY vitamin supplement twice a day in our efforts to treat their autism spectrum disorders in a more nutritional than medical fashion. The question has always been: how to get 10 vitamin capsules in a 6 or 10 year old who can't swallow very well? Our older daughter swallows them if they are hidden in applesauce, and our younger needs them opened and mixed into some fruit sauce, but it takes a very strong flavor to help mask the horrid taste of the vitamins and herbs. We have experimented with may things and ended up making our own applesauce the traditional stove top way. One day last winter, Michael (husband and dad) was in a rush and decided to try making apple sauce in the crock-pot. The unexpected results gave a flavor and texture that is truly amazing and unparalleled in the fruit sauce world.
Another note- I grew up in Peru, the heart of apple country, and my father, Bill Derrick keep us well supplied with Honeycrisp "bents and brokens" which would otherwise be headed for the compost heap. The Honeycrisp apples give the sauce a great flavor. The tabletop apple peeler makes the peeling and coring of apples fun (and fast) task for kids.
Crock-pot Carmel Applesauce
About 15 large apples, Honeycrisp or any fairly tart apple.
- Peel, core and slice apples and place in crock-pot. You can heap them up pretty high because they will cook down quickly. No need to
put water in the bottom of the pot.
- Cook on low for 12 hrs. We usually cook it overnight and awake to the wonderful smell. When fully cooked the apples should have reddish carmel color, but certainly not be burned. You will have to experiment with the time because all crock-pots are different.
- The apples may require squashing with a potato masher to obtain a sauce consistency.
- Enjoy warm or cold... it is great over ice cream and not bad with vitamins!
Mary Beth Peabody, Keene, NY
On apples (and cranberries and concord grapes)
I make a cran-apple-grape sauce that everyone loves. I have no precise recipe, but it goes something like this:
- 2 cups apples, sliced (not peeled)
- 2 cups cranberries
- 1 cup Concord grapes
- Sugar (or sweetener of choice) to taste.
- Wash all the fruit (of course) and put it in a food processor or high-powered blender (in batches as necessary) and blend away. When it gets to the consistency you like, stop!
- Transfer to a pot big enough to hold it all; cook on medium until it boils, watching and stirring as you see fit, then lower heat and simmer for a bit.
- Add some sweetener. Cool. After cooling, check the sweetness.
- Add more as desired, incorporating well. A bit of lemon or orange goes well in this, too.
Proportions of fruit are purely subjective: Concord grapes can be overpowering, but if that's your flavor of choice, go for more! Sweetness is also a matter of choice, so whatever works for you, works for this.
I've had much success canning this mixture.
This is a good local recipe as all the ingredients can be picked up seemingly within 15 minutes of anywhere in the North Country. This dish is from Bistro Jeanty in Yountville, California which is in the Napa Valley. Paul Jeanty was the number two chef under Joseph Heller at the French
Laundry, annually named one of the best restaurants in America by Zagats and many other food snobs.
- Granny Smith apples, sliced
- place a small pat of goat cheese on each slice
- place half a walnut on top of each pat of goat cheese
- drizzle honey over each slice
You'd think that would be enough background, but there's one more tidbit: I made this once for a woman I was dating in San Francisco. After her first bite, she said, "I can't believe how attracted I am toward you just because you made this."
Jonathan Brown, Canton