Apples, apples and more apples

[MaC]

I'm awash with apples. The tree produced a bumper crop and even the damned squirrels constantly nicking them still leaves me with buckets of apples.

I've got apple and rowan jelly straining just now, I've dried enough to last us through to next year, I'll prep and fry some in butter and Kilner jar those for crumbles, sponges, pies, etc., but I still have apples.

Anyone got good recipes ?

M

 

[noddy]

We have the same with walnuts here ... but there is no cider option with walnuts

Apple sauce with a bit of rosemary and honey in it is lovely for a lamb roast. Good in braised cabbage which actually benefits from freezing. They are also good for moroccanish-stews and skillet-style meat recipes, so freeze them and use them there as vegetables like you would carrots or potatoes - or more like cherry tomatoes or onions perhaps, Just think of the texture and whether you want to keep a bit of a bite in them to work out at which point to add them. I wonder if dried will stay together better than fresh - like with apricots, dates or figs in stews. Prunes for example kind of disappear into the gravy sometimes

 

[E. By Gum]

Cider?

 

[MaC]

We have the same with walnuts here ... but there is no cider option with walnuts

Apple sauce with a bit of rosemary and honey in it is lovely for a lamb roast. Good in braised cabbage which actually benefits from freezing. They are also good for moroccanish-stews and skillet-style meat recipes, so freeze them and use them there as vegetables like you would carrots or potatoes

Those all sound excellent. Hadn't thought of seasoned apple sauce like that but it's got to be useful and an alternative to pie fillings Nor had I thought of freezing them; I usually dry, make jam or can them.

Cider's lovely, but I don't have enough to really make cider, and these are eating apples and not tart enough.

 

[noddy]

Can you dry them whole, M? Or, must they be sliced.

Cubed, they work well in bread and loaf-type cakes too.

 

[MaC]

I core and peel them, (I loathe finding bits of apple core in my food, totally kills any desire to eat it) and slice and dry or fry in a little butter. Add sugar, etc., and can.

I did try freezing bags of the mixture but it was more bother than it was worth. Takes ages to defrost, while I can open a jar and it's ready to use, and it doesn't fill up the freezer.

I don't waste the peelings, boil them up, strain, and then simmer long and slow and it makes what the American's call apple butter but we know as Sunwheel spread. No added sugar, just concentrated apple-y goodness

 

[noddy]

Sunwheel spread.

Hah! never heard of that before

 

[MaC]

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sunwheel.co.uk

It's like a thick almost teacle-y fruit paste. It's great on oatcakes with a bit of cheese

 

[E. By Gum]

Suppose Woody Girl is the one to ask, if she's still posting on bcuk.

 

[Nice65]

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sunwheel.co.uk

It's like a thick almost teacle-y fruit paste. It's great on oatcakes with a bit of cheese

Very tempted to buy some of this stuff. I think it would make a good smoothie ingredient, and possibly make flapjacks taste a bit toffee apple.

The site says no refrigeration required after opening Mary, what’s sort of use by dates do the tubs have? If it’s good and long I’ll grab 4.

 

[MaC]

It lasts years and years.......I once found an old tub that was three years out of date and it was perfect. Helped an elderly relation move house and it was on a shelf she couldn't reach.

It's like a fruit version of marmite. It's that kind of consistency, but sweet instead of salty.
Not as in added sweet, just concentrated apple sweet, so there's still a bit of a tang in it. It's not caramelised, just boiled down to a spreading texture.

It's lovely stuff Hadn't thought about using it for smoothies.

 

[E. By Gum]

Just heard yesterday was world apple day.