Share your APPLE recipes!

I love apple butter!
Make apple sauce, spice and sweeten to taste. Maybe a little more spice and less sweet than you would normally like it. (I put whole cinnamon sticks, a few cloves, and tiny bit of nutmeg)
Put apple sauce in crock pot with lid off, let cook for 12-24 hours, stirring occasionally.
When it's reached a buttery-smooth thickness, put in to jars. You can can it, or just keep it in the fridge.

Sounds interestly delicious!!!

Bump

I made a really easy salad last night. Grate 2 apples and a bunch of peeled beets, mix together and toss with olive oil, vinegar, salt, pepper, and a pinch of sugar. So good.

Fresh Applesauce

1/3 c unsweetened apple juice (freshly juiced works great)
3/4 lb apples, peeled and quartered
1 T honey (more or less, depends on individual preference)
1/4 t cinnamon (more or less, depends on individual preference)

Put it all in a blender, whirl away until consistency you like. Super smooth, really chunky, or somewhere in between.

Or, when I'm in a bigger hurry:

Super Fresh Applesauce

1-2 fresh apples, cored but not peeled whirled in a blender.

I haven't tried either of these yet, but they look divine and I'm waiting for some fall apples to come my way

Apple butter:

http://changingmydestiny.wordpress.com/2011/10/08/crockpot-apple-butter/

Applesauce:

http://mommymakesitbetter.blogspot.com/2012/04/crock-pot-applesauce.html#more

i just like store bought apple crisp mix. and I think i'm gonna make some today.. but here's a couple of things I dug up: the last two are definitely from mfp over the past year

Apple-Cranberry Chutney

This sweet and sour, spiced chutney from author Shane Mitchell pairs particularly well with turkey, pork, or lamb. Keep the chutney in the refrigerator for up to three weeks, or process it and it will keep for one year.
Related Topics: Fruit Chill Slow Cook Fall Winter Condiments and Sauces American Christmas Thanksgiving Easy

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2 lbs. apples, such as Gala or Empire,
   peeled, cored, and roughly chopped
3 cups packed light brown sugar
2 3⁄4 cups cider vinegar
1 cup dried cranberries
1 cup golden raisins
2 tsp. ground allspice
2 tsp. ground cloves
1 tsp. kosher salt
1⁄2 tsp. freshly ground black pepper
2 large yellow onions, minced
3 small fresh red chiles or 1 large
   paprika chile, stemmed, seeded,
   and minced
1 2" piece of ginger, peeled and minced

Put all ingredients into an 8-qt. pot and bring to a boil. Reduce heat to medium and cook, stirring occasionally, until the chutney has taken on a uniform brown color and the flavors have melded, about 2 hours. Ladle hot chutney into 3 sterilized pint jars, leaving 1⁄4" head space. Let cool and refrigerate for up to 3 weeks. Alternatively, seal jars while warm and transfer in a large pot of boiling water; process for 10 minutes. Canned chutney will keep in the pantry for 1 year.

MAKES 3 PINTS



BAKED APPLES AND MERIGUE

CORE 6 apples and pare the upper fourth.
ARRANGE in a casserole, pared side up.
MIX ¾ cup firmly packed brown sugar and 2 tsp. Cinnamon
FILL cavity with 2 tbsp. of mixture
DOT with butter, 1 tbsp.

BOIL ¾ cup sugar and one cup water for 5 minutes then pour into casserole.
BAKE uncovered for 30-40 minutes until apples almost tender, basting frequently.
REMOVE and cool in syrup
PILE meringue on apples and bake 350* for 10-15 minutes more, or until meringue is delicately brown.


slow cooker apples!

5 large apples, whichever kind you prefer. I usually buy gala or some other red kind. make sure it is nice and firm
brown sugar
raisins
butter
cinnamon
walnuts or pecans
apple/or orange juice

peel apple, but leave half inch strip around entire apple (helps apple from splitting while cooking). core it and scoop out some flesh. mix together melted butter, cinnamon, brown sugar, and raisins. sometime I add dried pineapple and coconut flakes. spoon it into the cored apple.
pour an eighth inch amount of apple juice into bottom of crockpot (helps prevent burning) and place stuffed apples in it. cook on high for about 3 hours...occasionally spoon the liquid/nuts that fall out of apples back in and bathe the apples while they cook. I love making this during the fall especially! enjoy!

BUMP

http://www.familyfreshcooking.com/2011/10/12/fall-harvest-fruit-crumble-gluten-free-recipe/

oh bump

I also candy apples. You want a really good apple for this; I like Courtlands.

Make a heavy syrup (1 cup sugar/1 cup water) and put cored eighths of apples into them. Peeling is not necessary. Cook over a very low fire, just to boiling, then put in the fridge and soak the apples in the syrup for two days, stirring occasionally. Bring to a boil again, remove the apples, and put on a wire rack or on wax paper. Sprinkle with white sugar, and let them dry for about a week. (They cannot spoil at this point, but they can draw moisture and mold, so you may want to dry in a low oven, depending on local humidity.) Once they are dry, store in a sealed container.

You only want one slice. This process is what produces the famous "sugarplums" (...while visions of sugarplums danced in their heads...) and it concentrates all the fruit juice and flavor into one glorious two bite dessert. I have sugared apples and peaches and this year am going to do quartered plums and give sugarplums as Christmas gifts.

Bump, I'll be picking apples soon

YUM