GOLDEN VALLEY, Minn. - It's apple harvest time and the pickings are plentiful.

Our favorite foodie, adventurer and cookbook authorBeth Dooley joined KARE 11 @4 with the dish on how best to use them in the kitchen.


Savory and Sweet!

Makes about 2 quarts

6-1/2 pounds tart apples (Haralson are great)

1 cup fresh apple cider

1 teaspoon ground nutmeg

Core, peel and chop the apples into hunks. Put in a heavy pot or crock pot along with the cider and nutmeg. Cover, bring to a simmer and cook, stirring occasionally, until the apples become very soft, about 1 hour. Remove the lid and continue simmering until the mixture is reduced and very thick. Serve warm, or stir in the suggested seasonings.

Suggested seasonings:

Remove on cup of applesauce and stir in the following:

Curried Applesauce: Stir in 1 teaspoon curry powder, splash of lime juice

Cinnamon Applesauce: Stir in 2 teaspoons ground cinnamon and 2 tablespoons honey

Sage Applesauce: Stir in 1 tablespoon chopped sage, sprinkle of black pepper (great with roast pork)

Spicy Applesauce: Stir in 1/2 chopped jalapeno chili (terrific with roast chicken)

Beth Dooley is author of Minnesota's Bounty: The Farmers Market Cookbook. She leads local food trips throughout the region and to Big Island Hawaii!