5lbs of apples, too soft to snack on
- litchick Oct 14, 2007 07:51 AM
I recently got a 5lb bag of apples in my CSA delivery, and they have quickly become too soft to really enjoy eating as-is. Can you recommend any good recipies to use them up? (They're red, but I don't know what kind they are.) The flavor is still good, slightly sweet, but a little mealy. What's the best way to salvage them -- I don't really want to throw them away.
I just saw a recipe on a blog but I can't remember which one it was that had applesauce with fresh cranberries, plenty of allspice and cinnamon. Sounded really good to me. Maybe search apple, cranberry sauce. I think it used 3 pounds so you would be well on your way!
I guess that isn't really that helpful is it???
re: Judy Loves Entertaining
I found that recipe. It was posted on The Clumsy Cook blog at www.clumsycook.com
Chunky Spiced Cranberry-Applesauce
The amounts of this recipe are based on the amount of apples I had in my kitchen today—2 pounds. If you have more or less, however, just tweak the other ingredients to match and don’t worry about it—applesauce is very forgiving!
Makes 3 heaping cups
2 pounds apples (anything on hand—I used Pippen, peeled and coarsely chopped
2 cups fresh cranberries
1/2 cup light brown sugar
1/3 cup real maple syrup
1/2 tsp ground cinnamon
1/8 tsp allspice
1/3 cup water
lemon juice for sprinkling
Peal and chop the apples. Place them in a bowl with cold water covering them, sprinkle in lemon juice. In a dutch oven, bring the rest of the ingredients to a boil and stir until cranberries begin to “pop,” about 3 minutes. Drain apples and add them to dutch oven. Turn heat down to low-medium, cover, and simmer for 20 minutes. Uncover and bring back to a boil. Mash the apples to your chunkiness level—using the back of a spoon or potato masher. Cook for 15. Pour applesauce into a big bowl, throw on a sweatshirt and go sit on your patio, watch the falling leaves, and enjoy!
Yes, I was suspecting that applesauce was probably the only way to go on this front. I'd gladly take any rec's for specific applesauce recipes -- I know there's a nice thread from earlier this month that mentions some as well (though those seem geared toward crisp green apples -- I don't know if this makes a difference).
Candy, the pie definitely interests me... please pass along the info if you've got it. ;)
Add them to smoothies or protein shakes.
Add to muffins.
Cut up and stir into oatmeal.
Instead of chocolate filled croissants, make an apple filling.
Apple Ice Cream.
...to name a few...
You can also do fried apples for a brunch dish, if you haven't sauced them all, already.
And Julia Child's The Way To Cook cookbook has a crockpot apple butter recipe.
I actually prefer apple pie & apple crisp made with apples that fall apart during cooking. That's what I would do with them!
I am in the same boat....lots of soft apples. I am debating between baked apples with nuts and raisins and an apple/farmer's cheese filling (shred the apples, mix with cheese and spices) for the crepes I know I will be making later on this week.
Thanks to all for the suggestions. Here's what I did...
First, I went out to buy one of those corer thingies that also cuts the apple into wedges -- a brilliant invention. I peeled and cored/wedged all the apples. Then in a huge dutch oven, I melted a few tbsp of butter and the zest of one lemon. Once the butter finished foaming, I threw in all the apple pieces (5 lbs worth) and 1.5-2 cups of water, and approx 5-7 tsp of cane sugar. I let this simmer for about 30 minutes, then added approx 4-6 tbsp each of triple sec and goslings dark rum. I mashed it all up with a handheld potato masher, making sure to keep it slightly lupmy.
It turned out great! I just had a bowlful, still warm, mixed with some ground cloves -- so yummy. Thanks again for the pointers, I'm looking forward to using some of this applesauce in recipes this week.
Sounds really good and might hit the spot for me. I went apple-picking two weeks ago and after eating a few, baking 4 coffee cake variations, a cheesecake with an apple pie-like topping and an apple pie with a crumb topping, I don't really have much room in the freezer for more baked apple goods.
About how much sauce did you end up with when all was said and done?
re: Shayna Madel
Hi Shayna Madel. Let's see, I filled three jumbo-sized jars when all was said and done (minus the small bowl I ate immeditely). I don't know what that translates into re: number of cups. Anyway, it was a lot, and one of those jars is now in the freezer being saved for some later date.