ChatterBank1 min ago
apples apples and more apples....
12 Answers
HELP!!!!!!!!!!
I have SO many apples, no more room in freezer, going to make some spiced apple chutney, but theres only so much one can eat/give away. Any ideas from you brilliant people on how else I can use them. Thank you so much.
I have SO many apples, no more room in freezer, going to make some spiced apple chutney, but theres only so much one can eat/give away. Any ideas from you brilliant people on how else I can use them. Thank you so much.
Answers
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Made some lovely courgette soup yesterday beattie. Made a whole cauldron full and froze a lot of it!! Recipe here.
http://www.allotment....ourgette-soup-recipe/
Will look up the brownie recipe, thanks!!
http://www.allotment....ourgette-soup-recipe/
Will look up the brownie recipe, thanks!!
Is apple butter used in Brotain? Here in the U.S., I can about 25 pints each year, for our use as well as gifts at Christmas... easily done, by the way...
We use this recipe. It's unique in that you make it in the oven rather than cooking on stovetop...
8 cups cored, peeled and sliced apples (about 8 medium)
About 4-1/2 cups water, added intermittently
1/2 cup dark brown sugar
Dash of salt
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
Place apples and about 3/4 cup of water into heavy oven-proof saucepan. Bring to a boil; reduce heat, cover and cook until apples are soft. Mash until fairly smooth. Stir in brown sugar, salt and spices. Place in 300° F oven and continue to cook until dark brown. Add water as needed when mixture dries out. Cook until thick and spreadable. The entire process will take about 6 hours. Check the apple butter about every hour and stir well. Taste for seasoning and sweetness. If canning, place the apple butter in a pot on top of the stove and heat well. Fill sterilized half-pint or pint jars with hot apple butter, leaving 1/4-inch headspace. Adjust lids and process in a boiling water canner for 15 minutes.
The amount of sugar and spices is approximate and dependent on the sweetness and flavor of the apples. It's best to start with a little less and add more after the mixture has cooked for several hours.... Exceptionally good on what we call biscuits (similar, I understand, to your socnes), on cold January mornings... reminding us of summer days past...
We use this recipe. It's unique in that you make it in the oven rather than cooking on stovetop...
8 cups cored, peeled and sliced apples (about 8 medium)
About 4-1/2 cups water, added intermittently
1/2 cup dark brown sugar
Dash of salt
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
Place apples and about 3/4 cup of water into heavy oven-proof saucepan. Bring to a boil; reduce heat, cover and cook until apples are soft. Mash until fairly smooth. Stir in brown sugar, salt and spices. Place in 300° F oven and continue to cook until dark brown. Add water as needed when mixture dries out. Cook until thick and spreadable. The entire process will take about 6 hours. Check the apple butter about every hour and stir well. Taste for seasoning and sweetness. If canning, place the apple butter in a pot on top of the stove and heat well. Fill sterilized half-pint or pint jars with hot apple butter, leaving 1/4-inch headspace. Adjust lids and process in a boiling water canner for 15 minutes.
The amount of sugar and spices is approximate and dependent on the sweetness and flavor of the apples. It's best to start with a little less and add more after the mixture has cooked for several hours.... Exceptionally good on what we call biscuits (similar, I understand, to your socnes), on cold January mornings... reminding us of summer days past...
1 to 12 of 12
