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.
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! www.wildernessinquiry.org/taste.