It’s that time of year up here in Boston—we’re going apple picking! We usually have so much fun that we get carried away and end up coming home with tons of apples.
We eat some plain and I usually make applesauce and apple pie but after that I run out of ideas.
Do you have any suggestions for other things we can do with apples?
The good folks at The Kitchn were once again on the same mental path as me last week, explaining how to make apple butter.
It’s an extension of applesauce, so if you’re already familiar with that simple process, you’re already halfway there.
Instead of the stovetop, I am apt to put my apple butter in my Dutch oven for hours at a time, but if you have a smaller slow cooker than my All-Clad monster, that might be a good idea too.
In addition to that tempting project, I’ve brainstormed a few other options that run toward the savory end of the spectrum, in case you’re bored with all that sweetness.
First, you could do a tweak on the traditional Waldorf salad, which is usually made with apples, celery, grapes, and walnuts in a mayonnaise-based dressing.
But for a fall twist, instead of grapes, try dried cranberries, and mix in pecans instead of walnuts.
Apples pair so well with blue cheese that you should definitely add a few crumbles to the salad too, if stinky cheeses are your thing.
In the recipe below, took the idea of applesauce in the opposite direction of apple butter to make a spicy apple chutney.
This condiment is amazing with pork chops, of course, but also pairs well with cheddar cheese on crackers as a snack.
(I know from experience; I ate a whole plateful while writing this post!)
Surprisingly, spicy apple chutney is also great over oatmeal for a big wake-up call in the morning.
- 2 apples, chopped into 1-inch dice
- 3 dried or fresh figs, chopped
- 1 tablespoon grated fresh ginger
- 1 teaspoon curry powder
- 1 small shallot, minced
- 1 small serrano pepper, minced
- juice of 1 lemon
- 1 stick cinnamon
- 1 bay leaf
- Add all ingredients to a medium (2-quart) saucepan.
- Bring to a simmer over medium-low heat and cook until the apples are tender but retain just a bit of bite in the center, 10-15 minutes.
- Remove the cinnamon and bay leaf and check the consistency.
- If the chutney is too chunky for your tastes, just mash gently with your potato masher until it suits you.
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