Fall is apple season and the ways to include apples in our meals are endless.
First, of course, we can just put one in our pocket and eat it any time during the day.
There are many brands that are fit to eat as just as they are. Then, some brands, such as granny smith, seem to do their best work when used in a pie or apple tart.
Applesauce is a standard accompaniment to entrees such as pork roast or chops. But we can get more creative than simple store bought applesauce. Obviously we can make our own apple sauce and I am sure many of you have done just that. I remember as a child my Grandfather made applesauce and I was so impressed that Swedish carpenter could make something so good in the kitchen.
Naturally, in my grandparent’s house the kitchen was my grandmother’s domain. But
she would relinquish her reign for the old carpenter to do his applesauce. Maybe, right now, I might be older than he was when this memory took place but I was just a kid so at any age my grandparents were old.
Let's examine a side that is a little more complex and perhaps more satisfying in flavor
than applesauce, Apple Chutney.
Yield 2 cups
1/2 cup apple cider vinegar
1/2 cup sugar
2 apples, peeled cored and chopped
1 Tbl fresh squeezed lemon juice
1 clove garlic, crushed
1 Tbl fresh grated ginger
1/2 tsp salt
1 dried chili pepper, minced
1/4 cup golden raisins
1 tsp yellow mustard seeds
Heat vinegar and sugar until sugar dissolves. Reduce heat and gently simmer for 6 to 8 minutes. Mix chopped apples and lemon juice in large bowl and add to vinegar mixture. Now add all the rest of the ingredients and gently simmer 15 minutes until thickened and apples have cooked, but not broken up.
Transfer to a bowl to cool.
Serve with your favorite pork entree. This is great on seafood, too.