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5 March, 2011

Apple-a-Day

 

Is it true what they say about an apple-a-day? Well I don't know but when it comes to cooking, eating and baking, there is a difference. I came across this handy quick reference for apples on the Cooking Light site. It actually was in one of their magazine issues. So whether you want to make a pie, some apple butter (which I did and it was very good), dip in caramel,  make sauce, bake in the oven with cinnamon, butter and brown sugar OR picking out an apple tree to plant....know your apples.

http://www.cookinglight.com/food/in-season/apple-types-recipes-00412000068665/page13.html

Try this really good apple butter recipe. I only made half the recipe and used granny smith apples because they are my favorite and I wanted the apple butter to be a little tart and not real sweet. I put it in this cute jar I bought from Hobby Lobby for 99 cents. Makes it look so artisan.

A mixture of apple varieties, rather than just one type, will produce apple butter with rich, complex flavor in this slow cooker recipe. Good choices include Esopus Spitzenburg, Granny Smith, Jonathan, Northern Spy, Rome, Stayman, Winesap, and York. Enjoy the apple butter over toast or English muffins, or serve it with pork chops or chicken.

Yield: 4 cups (serving size: 1/4 cup)

Crockpot Apple Butter

Ingredients

  • 1  cup  packed brown sugar
  • 1/2  cup  honey
  • 1/4  cup  apple cider
  • 1  tablespoon  ground cinnamon
  • 1/4  teaspoon  ground cloves
  • 1/8  teaspoon  ground mace
  • 10  medium apples, peeled, cored, and cut into large chunks (about 2 1/2 pounds)

Preparation

Combine all ingredients in a 5-quart electric slow cooker. Cover and cook on low 10 hours or until apples are very tender.

Place a large fine-mesh sieve over a bowl; spoon one-third of apple mixture into sieve. Press mixture through sieve using the back of a spoon or ladle. Discard pulp. Repeat procedure with remaining apple mixture. Return apple mixture to slow cooker. Cook, uncovered, on high 1 1/2 hours or until mixture is thick, stirring occasionally. Spoon into a bowl; cover and chill up to a week.

Stovetop variation: Combine all ingredients in a Dutch oven. Cover and cook over medium-low heat 1 hour or until apples are very tender, stirring occasionally. Strain through a sieve as recipe instructs in Step 2. Return mixture to pan. Cook, uncovered, over medium-low heat 15 minutes or until thick, stirring frequently.

Nutritional Information

Calories: 132 (0.0% from fat)
Fat: 0.0g (sat 0.0g,mono 0.0g,poly 0.0g)
Protein: 0.1g
Carbohydrate: 35.3g
Fiber: 3.1g
Cholesterol: 0.0mg
Iron: 0.7mg
Sodium: 6mg
Calcium: 18mg
Domenica Marchetti, Cooking Light, OCTOBER 2004

 

 

 

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