Apple Season at FRESH

If an apple a day keeps the doctor away, after celebrating apple season at FRESH I should experience a very healthy winter. When they taste as good as they do – juicy, crispy, sweet and tart – it’s easy to find endless ways to use them in recipes.

Don’t just throw them in the lunch box, there’s many ways to enjoy fall’s perfect fruit in sweet & savory methods.

Slice thin and place on top of salads. Add a tart crunch to your favorite salad recipe – either raw or sear the slices in a small amount of olive oil and lemon juice.

Next time you make cole slaw, shred an apple on a large box grater and add to the slaw mixture.

Cut an apple into cubes and sauté until soft in a small amount of oil. Add to rice pilaf, stuffing or puree apples to make a sauce for pork or chicken.

Grill slices of apples and put on a ham & cheese sandwich.

Cut apples in half, hollow out core and toss with a light coating of cinnamon, honey and soft butter. Bake for 20 to 30 minutes at 400 degrees. Serve with ice cream.

Make a large batch of apple pie filling. Don’t just use in a pie. Serve over pancakes, waffles, pound cake or ice cream.

Make your own apple juice. It’s so good! Cut 4 large apples into eight pieces and add to a saucepan. No need to peel or core the apples. Add just enough water to cover and bring to a boil. Reduce to a simmer and cook for 20 minutes or until apples are soft. Mash with a potato masher and cool the mixture to room temperature. When cool, line a colander with a large piece of doubled cheesecloth and place it over a large bowl. Spoon the apple mixture and all liquid into the colander. Leave to strain for several hours or overnight. Discard the pulp and refrigerate the juice. Use within 1 week or freeze. Makes 2 to 3 cups.

Apple butter is a great way to preserve the delicious flavors of seasonal apples. Spread on toast, use in marinades, add a spoonful to salad dressings for a sweet, tart twist. It’s also delicious as a glaze on ham, stirred into yogurt and as a spread on charcuterie boards.

Honey Crisp Apple Butter

Makes: Approximately 3 cups

Total Time: 4 hours

  • 3 lbs honey crisp apples
  • 1/2 cup honey
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon butter, cut into cubes
  • 1/4 tsp salt
  • 1/4 tsp cinnamon

Preheat oven to 300° F. Peel and core apples and cut into 8 wedges. Place in a baking dish and add the remaining ingredients. Stir to coat the apples thoroughly. Bake for 3 hours, stirring every hour. After 3 hours remove from oven and heat oven to 400° F. Stir the apples and mash with a fork or potato masher. Place back in the oven and cook for an additional 30 to 40 minutes to let the mixture caramelize and thicken. Remove from oven to cool. Transfer to a storage container or puree to desired consistency.

Slow Cooker Method:  Place all ingredients, plus 1/4 cup of water in a slow cooker and stir to combine. Turn slow cooker to high. Place two skewers or chopsticks on top of the slow cooker and place the lid on top. The lid will need to vent while the fruit cooks. Cook for 5 hours, stirring every hour, until fruit is a thick, spreadable consistency. Take off the lid and let the fruit cool in the slow cooker.

General Tip: Store the finished fruit butter in airtight containers in the refrigerator or freezer. Fruit butter will last 10 to 14 days stored in the refrigerator and up to 3 months in the freezer.

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