Sunday, October 2, 2011

Stewed Apples

School has been kicking my butt the last few weeks, hence my lack of posting.  But I have no complaints because I can't imagine a better reason to be kept out of the kitchen than learning about bacteria.  If that sentence makes no sense to you, enroll in a microbiology class and tell me it's not fascinating.  So I've been away for too long and we've eaten too many frozen skillet dinners in that time, but for good reason.

Two really awesome things happened since I last posted.  One, Don't Ask Don't Tell officially bought the farm.  Good riddance to a hateful, discriminatory policy, in this lowly military spouse's opinion.  Two, fall arrived!  Let the apples roll!

As soon as I saw Jonathan apples at the store I knew it was time for stewed apples.  Jonathans are wonderful to cook with.  They are often as sweet as candy, and they break down into a great chunky applesauce type texture.  The combination of Jonathans and Granny Smiths together make for perfect stewed apples.  Incidentally, the next time I went to the grocery store after the Jonathans made their appearance, the Honeycrisps had arrived, which are one of my favorites for eating out of hand.  Man, I love apple season!

The combination of brown and white sugar might seem a bit fussy, but it's a great pairing.  The brown sugar gives a lovely caramely type flavor, but cutting it with the white sugar makes sure the flavor of the apples can still take center stage.  Finished off with a little cinnamon, cloves and nutmeg, it's like apple pie in a bowl.  These apples make a great side dish to a fall supper.  I served mine with cider glazed pork chops and roasted sweet potatoes and carrots.

Stewed Apples

3 cups peeled and chopped Granny Smith apples, about 3 apples
3 cups peeled and chopped Jonathan apples, about 3 apples
1/4 cup brown sugar
1/4 cup white sugar
1/3 cup apple cider
1 tsp. cinnamon
1/8 tsp. cloves
Pinch fresh ground nutmeg

Combine all ingredients in a large, heavy saucepan.  Bring to a simmer, turn heat to low and cook, covered, for about 45 minutes or until the Jonathan apples have broken down and the Granny Smiths are softened.

1 comment:

  1. Sallie, how did you know I bought a bag of apples this morning? This is perfect. Thanks.