Ideas for apples

**Two_Sheds** · 31-07-2009, 03:32 PM

apple sauce, in the freezer?

**shirlthegirl43** · 31-07-2009, 03:32 PM

Peel, core, slice, soak in (I think) lemon juice and water to stop them browning then dry and open freeze. Once frozen, bag up - this way they will 'free flow' when you want to use them. OR peel, core, chop and microwave until soft; mash, cool and freeze for crumbles, pies or apple sauce as needed. Another option is to invest in a dehydrator and dry them

**janeyo** · 31-07-2009, 03:33 PM

cider

Or apple wine

**HayleyB** · 31-07-2009, 03:35 PM

Apple sauce?

I cook pork chops with sliced apples

Sliced onions at bottom of a dish lay pork chops on top lay sliced apples on top of pork and then sliced potatoes on top of apples.

Drizzle a little olive oil over potatoes, cover with tin foil, bake at 180 for about 45 mins then take uot remove foil put back in and cook until potatoes are browned on top.

**BumbleB** · 31-07-2009, 04:48 PM

Thanks guys. I think we will turn some into sauce and also freeze some. We were wondering about jams, relish, chutney or marmalade. Any recipes?

**Aileen35** · 31-07-2009, 04:50 PM

HayleyB - that sounds absolutely delicious. I will be trying it in the not too distant future.

**basketcase** · 31-07-2009, 05:32 PM

Black Butter?

This is a Georgian recipe from the Jane Austen Centre website

Take 4 pounds of full ripe apples, and peel and core them. Meanwhile put into a pan 2 pints of sweet cider, and boil until it reduces by half. Put the apples, chopped small, to the cider. Cook slowly stirring frequently, until the fruit is tender, as you can crush beneath the back of a spoon. Then work the apple through a sieve, and return to the pan adding 1lb beaten (granulated) sugar and spices as following, 1 teaspoon clove well ground, 2 teaspoons cinnamon well ground, 1 saltspoon allspice well ground. Cook over low fire for about � hour, stirring until mixture thickens and turns a rich brown. Pour the butter into into small clean jars, and cover with clarified butter when cold. Seal and keep for three months before using. By this time the butter will have turned almost black, and have a most delicious flavour.

**LostGoddess** · 31-07-2009, 05:45 PM

I wonder whether you can treat them the same way as poached pears? that way you could keep them fairly intact. Poach in a light sugar syrup and store in kilner style or screw top jars. If you sterilise them in a water bath they will keep for months and would be great with custard, ice cream, incorporated into puddings, whatever!

**BumbleB** · 31-07-2009, 06:05 PM

Originally posted by basketcase View Post

Black Butter?

This is a Georgian recipe from the Jane Austen Centre website

Take 4 pounds of full ripe apples, and peel and core them. Meanwhile put into a pan 2 pints of sweet cider, and boil until it reduces by half. Put the apples, chopped small, to the cider. Cook slowly stirring frequently, until the fruit is tender, as you can crush beneath the back of a spoon. Then work the apple through a sieve, and return to the pan adding 1lb beaten (granulated) sugar and spices as following, 1 teaspoon clove well ground, 2 teaspoons cinnamon well ground, 1 saltspoon allspice well ground. Cook over low fire for about � hour, stirring until mixture thickens and turns a rich brown. Pour the butter into into small clean jars, and cover with clarified butter when cold. Seal and keep for three months before using. By this time the butter will have turned almost black, and have a most delicious flavour.

Yum, we shall try this, does it keep?

**BumbleB** · 31-07-2009, 06:06 PM

Originally posted by LostGoddess View Post

I wonder whether you can treat them the same way as poached pears? that way you could keep them fairly intact. Poach in a light sugar syrup and store in kilner style or screw top jars. If you sterilise them in a water bath they will keep for months and would be great with custard, ice cream, incorporated into puddings, whatever!

Shall give this a try too. I do love to save the summer fruit!

**rustylady** · 31-07-2009, 06:30 PM

Originally posted by BumbleB View Post

We have just picked off many many pounds of apples from our tree. They are ok slightly sharp to eat but cook well too, bit like a cox. It would be great if we could find a way of keeping them throughout the winter - I do not think they will store well as they are a early variety

Sounds a little early to be picking apples - do you know what variety they are?

**BumbleB** · 31-07-2009, 07:17 PM

No. We inherited the tree with the house last year. Its the 2nd harvest and they seem to start at the beginning of July and seem at their best now as they have grown quite large and pick off easily. They must be dual purpose as they are ok to eat but also keep their bulk when cooked. They are light green with deep red blush.

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