cinnamon applesauce, apple chutney and spiced apple butter…

17 Dec

preserving apples theurbnanpocketknife

 

What do you do with 30 lbs of organic apples?  Put them in jars obvi.  Seems like I can’t curb the excessive canning hobby so three recipes came out of this box, spiced apple butter, cinnamon applesauce and apple chutney.

apple butter theurbanpocketknife

If you’ve got to process a ton of apples, this old-timey slicer/peeler/corer is completely essential!  After a fun lesson on how to tell the difference between apple varieties, one of my fav friends took on the task of filling my 4.5 qt crockpot full of apples.  We used a mixture of mutsus, galas and spartans, avoid hard apples as they won’t cook down as nice.  I love when people help me with my madness!  Turn the crockpot to low and basically leave it for 12-16 hours.  After your house is filled with apple goodness, use an immersion blender to make it very smooth.  I had some impromptu guests stop by for tea and was glad my house smelled so delicious!

Add about 2 cups of sugar, juice of one lemon, zest of one lemon, 1-2 tsp all-spice, 1-2 tsp of cinnamon and reduce the whole shabang until the apple butter reaches about halfway in the crockpot.  As you can tell, everything is loosey goosey, taste and adjust spices and sugar to your liking.  Follow the hot water bath method as usual, process for 10 minutes.

What the heck do you use apple butter for?  It’s this uber concentrated caramelized apple flavour packed full of spices and zesty lemon.  Put it on toast.  Stir it in yogurt.  Throw it into muffins.  Use it instead of icing in cakes.

organic cinnamon applesauce theurbanpocketknife

My go to “I’m too lazy” food, open a jar of cinnamon applesauce and voila, instant snack satisfaction!  I like applesauce that is a bit chunky so has a nice texture, plus I’m not an infant so I don’t need a puree.  My rule of thumb is to use a mix of soft and hard apple varieties, the softer ones will cook down into mush and the harder ones will provide chunky bits.  The most important tip is to use apples that are awesome, juicy, flavourful and sweet, forget using just granny smiths and then adding sugar to make it less tangy.  I used a mix of mutsus, galas, spartans and fujis.  10lbs made about 8 pint jars for me.

Throw all your peeled, cored, and chopped/sliced apples into a big pot and add a cup of water.  Heat on high and cook until soft.  Use an immersion blender to break it down as far as you like, ultra smooth to chunky.  Add 2 tsp of cinnamon (or to taste) and can using the hot water bath method.  No added sugar needed if you picked the right apples.  Process for 15 minutes.

apple chutney theurbanpocketknife

When this apple chutney is in my cupboard, I can’t eat pork or lamb chops without it!  It’s a mixture of spicy, sweet, and tangy and it is quite potent so a little goes a long way.  It’s pretty amazing on a cheese platter as well and goes great with Indian food.

Throw all the ingredients in a big pot and cook it down until it’s the consistency you like.  Use the hot water bath method and process for 15 minutes.

Ingredients:
4 cups chopped/peeled hard apples
1/2 cup chopped yellow onions
1/2 cup chopped sweet peppers
3/4 lb golden raisins
1 cup minced garlic
2 cups packed brown sugar
2 cups white vinegar
1/2 tsp chili flakes
1 tsp mustard powder
1 tsp ground ginger
1 tsp ground allspice
1 tsp kosher salt

Done with apples for yet another year…now it’s time to dig into those canned summer peaches to chase away the cold and drizzle.

 

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