Got excess of apples from a friends orchard.?!
a nice thought of them but as a guy living on own-only so many i can eat!.
is there a quick recipe/way i can make surplus into chutney-and how please!.
a shame to just let them go off!.
many thanks!.Www@FoodAQ@Com
is there a quick recipe/way i can make surplus into chutney-and how please!.
a shame to just let them go off!.
many thanks!.Www@FoodAQ@Com
Answers:
Apple chuteny is a great compliment to roast chicken, but if you really want to use up a large amount of apples, applesauce is the way to go!. Applesauce goes so well with pork chops!. I'll give you recipes for both!.
***Apple Chutney***
2 large tart cooking apples (such as green Granny Smith, not those pictured), peeled, cored, and chopped
1/2 cup chopped onion
1/4 cup red wine vinegar
1/4 cup brown sugar
1 Tbsp grated orange peel
1 Tbsp grated fresh ginger
1/2 teaspoon allspice
Method
Combine all ingredients in a medium saucepan and stir well!. Bring to a boil; reduce heat and simmer, covered, for 50 minutes!. Uncover and simmer over low heat for a few minutes more to cook off excess liquid; let cool!. Cover and refrigerate for up to 2 weeks!.
Makes about 2 cups!.
***Apple Sauce***
3 to 4 lbs of peeled, cored, and quartered apples!. We use granny smith, fuji, or gravenstein apples, or a combination of all three!. (Make sure you use a good cooking apple!.)
4 strips of lemon peel - use a vegetable peeler to strip 4 lengths
Juice of one lemon
3 inches of cinnamon stick
1/4 cup of dark brown sugar
up to 1/2 cup of white sugar
1 cup of water
1/2 teaspoon of salt
Method
1 Put all ingredients into a large pot!. Cover!. Bring to boil!. Lower heat and simmer for 20-30 minutes!.
2 Remove from heat!. Remove cinnamon sticks and lemon peels!. Mash with potato masher!.
Ready to serve, either hot or refrigerated!. Delicious with vanilla ice cream or vanilla yogurt!.
Freezes easily, lasts up to one year in a cold freezer!.
Www@FoodAQ@Com
***Apple Chutney***
2 large tart cooking apples (such as green Granny Smith, not those pictured), peeled, cored, and chopped
1/2 cup chopped onion
1/4 cup red wine vinegar
1/4 cup brown sugar
1 Tbsp grated orange peel
1 Tbsp grated fresh ginger
1/2 teaspoon allspice
Method
Combine all ingredients in a medium saucepan and stir well!. Bring to a boil; reduce heat and simmer, covered, for 50 minutes!. Uncover and simmer over low heat for a few minutes more to cook off excess liquid; let cool!. Cover and refrigerate for up to 2 weeks!.
Makes about 2 cups!.
***Apple Sauce***
3 to 4 lbs of peeled, cored, and quartered apples!. We use granny smith, fuji, or gravenstein apples, or a combination of all three!. (Make sure you use a good cooking apple!.)
4 strips of lemon peel - use a vegetable peeler to strip 4 lengths
Juice of one lemon
3 inches of cinnamon stick
1/4 cup of dark brown sugar
up to 1/2 cup of white sugar
1 cup of water
1/2 teaspoon of salt
Method
1 Put all ingredients into a large pot!. Cover!. Bring to boil!. Lower heat and simmer for 20-30 minutes!.
2 Remove from heat!. Remove cinnamon sticks and lemon peels!. Mash with potato masher!.
Ready to serve, either hot or refrigerated!. Delicious with vanilla ice cream or vanilla yogurt!.
Freezes easily, lasts up to one year in a cold freezer!.
Www@FoodAQ@Com
Make applesauce instead! If you can it, it can keep almost forever!!! You just slice the apples really thinly, then cook them until soft in a pot with a little bit of water, then drain of the water, and mash the apples!. (Keep the water, it tastes like apple cider!!!)!. Add cinnamon, nutmeg and cloves, as well as sugar!. Voila! Applesauce!Www@FoodAQ@Com
Just remember the proverb says: an apple a day keeps the doctor away!.But too many may cause diarrhoeaWww@FoodAQ@Com
Hire a cider press and make cider !.Www@FoodAQ@Com
get a cider press and make cider!. sell online or at Oganic marketsWww@FoodAQ@Com