Using sound judgment to be more self-reliant.
Fried apples are a super easy comfort food that’s wonderful as a side dish or dessert. While most recipes call for white sugar or brown sugar and cinnamon, we’ve changed things up a bit with maple syrup. I hope your family enjoys it as much as our family does.
Why bother making homemade applesauce when you can buy it cheaply? Flavor, my friend, flavor. In this article, we’ll share a basic applesauce recipe, plus easy recipe modifications to make it just right for you. We’ll also share the best apples for sauce, ways to use applesauce in recipes and storage tips.
Learn how to make apple jelly with no added pectin and your choice of sweetener – sugar or honey – to enjoy for fresh eating or canning with this easy recipe. The natural pectin in apples prompted the authors of Stocking Up III to call apple jelly “the simplest of jellies” because it is made with only apples and sweetener.
Make a little jelly or a lot – you can use the sweetener guidelines to adjust for the amount of apple juice you have available. You can also make a spiced apple jelly by adding spices during cooking.
I came up with this low sugar apple currant spread to use up this year’s bumper crop of currants. Since currants are quite tart, currant jelly uses a lot of sugar. Currant seeds are sizable, so I knew a regular jam wouldn’t be popular with my family. (Plus, currant jam is still loaded with sugar.)
Instead, I cooked up my currants and ran them through the chinois (food mill). This gave a mix of juice and a little bit of puree. I cooked the currant juice/puree up with some applesauce (and cinnamon), but it was still very runny and tart. (Both currants and apples have natural pectin, but not quite enough in this case.) I added sugar for sweetening, and some Pomona’s low sugar pectin for thickening. Voila!
…This easy apple crisp recipe is a “no-fuss” alternative to apple pie. I prefer to use a firm, tart apple, like Granny Smith, or in our case, the mystery apples from the wild apple tree growing on the fence line. Any apple will do – the filling will just get softer with a softer apple. During apple season, this is one of our “go to” desserts. This apple crisp recipe is simple enough that the boys can make it themselves. (They still haven’t completely mastered rolling out pie crust neatly.)
