It is finally fall here in southeastern Michigan and fall means lots of harvest activities and lots of harvest activities means apples. Apples are my favorite fruit – I like ’em whole, sliced, chopped, stewed, in a pie, reduced into applesauce or apple butter. This year, I have big plans for our apples and so we came home with a couple of bushels.
I turned one of the bushels into five pints of apple ginger chutney and three 16oz of apple sauce. I found both recipes on Epicurious and modified them slightly for my own tastes. My versions and notes below:
Apple Ginger Chutney*
- 4 large hard, tart apples, peeled, cored, and chopped
- 2 cups minced onion
- 3/4 cups lemon juice
- 1 1/2 cups firmly packed dark brown sugar
- 1 cup golden raisins
- 1/4 cup minced peeled fresh gingerroot
- 1 red bell pepper, minced
- 3/4 teaspoon dry mustard
- 3/4 teaspoon salt
- 1/2 teaspoons dried hot red pepper flakes
- Chop the apples into pieces about the size of dice. Mince the ginger and bell pepper.
- Add all the ingredients into a large saucepan and bring to a boil. Cook over moderate heat, stirring occasionally, until thickened. In my case, this was about 40 minutes.
- According to the original recipe, it will keep in the refrigerator for two weeks. I canned it in pint jars, processing it in boiling water for about five minutes after sterilizing the jars, lids and rings.
Roasted & Spiced Apple Butter
- 8 large** hard, tart apples
- 2 tsps of cinnamon
- 1 tsp of nutmeg
- 1 tsp of ground cloves
- 2 tbsp of butter
Peel, core and chop the apples. Put them in a baking pan and roast for about 30 minutes until tender.
Remove from the oven and let cool briefly. Then move apples into a bowl and mix in butter and spices. Once mixed, puree in a deep bowl with an immersion blender or in a food processor. I filled roughly one 16oz mason jar (leaving about 1/4″ of headspace) with the puree and processed it for five minutes in boiling water.
*Based on this recipe
**About the size of a baseball