What to do with cooking apples?

Pink.

Hi OddjobKIA,

There's an earlier thread that may help so I've added your post to it to keep the suggestions together.

This thread might give you some inspiration too:

What To Do With Apples?

Pink

sandraroffey

JAMS AND CHUTNEYS ARE GREAT HOME MADE. BETTER THAN ANYTHING BOUGHT. GIVE APPLE CHUTNEY A GO. or apple and rose hip jelly. yum

OddjobKIA

I made some tom chutney last year which is really nice....

might try soem apple jelly

Any

On River Cottage Autumn (www.rivercottage.net) few weeks ago they cooked few things with apples. Have a look at the website and go to recipes link.

cocalls

hi there
i too have a massive glut of apples earlier in the thread someone mentioned making apple puree cake using the apples instead of butter. Does anyone have a receipe for this-ive done this before just mashing up ripe bananas and using no butter and it was delish(have also lost the receipe for that so if anyone has it that'll be great ta)

FairyElephant_2

cocalls wrote: »

earlier in the thread someone mentioned making apple puree cake using the apples instead of butter. Does anyone have a receipe for this

...pretty please?!?

I've heard about replacing butter with apple puree in sponge cake but not sure quite how to goabout it - any help please?

Thanks,

FE

JulieM

Mary Berry's apple dessert cake goes down well in our house, here's the recipe.

5 oz soft marg
2 large eggs
8 oz caster sugar
1 teasp almond essence
1 teasp baking powder
8 oz SR flour
12 oz bramley or other cooking apples, peeled cored and chopped into small pieces
1 oz flaked almonds
Demerara sugar

Heat oven, grease 8" loose bottomed cake tin. (Or use loaf tin, see below)
Put first 6 items in bowl, mix till smooth.
Spread half mixture in tin, place apples over, then dot over remaining mixture.
Sprinkle over flaked almonds and demerara sugar.
Cook gas mark 3 for about one and a half hours.
Serve warm or cold.

I prefer to divide the mixture between 2 loaf tins, lined with greaseproof liners, the sort you get from Lakeland. The cooking time is then less, about 45 mins. This cake freezes well.

OddjobKIA

thnks Julie M

and elcome to MSE

sylvia9121

HI there

Like many others, I have inherited some cooking apples (about 15):eek:
I have got rhubarb and apple in the slow cooker at the moment, with a touch of water, sugar, cinnamon and a glug of amaretto I will make that into an apple and rhubarb pie for pudding tonight,

I was wondering if anyone has an apple chutney recipe?? Please :j


Many Thanks

Miró

sylvia9121 wrote: »

HI there

Like many others, I have inherited some cooking apples (about 15):eek:
I have got rhubarb and apple in the slow cooker at the moment, with a touch of water, sugar, cinnamon and a glug of amaretto I will make that into an apple and rhubarb pie for pudding tonight,

I was wondering if anyone has an apple chutney recipe?? Please :j


Many Thanks

I make loads of this every year...dead easy!

Spiced Apple Chutney

Ingredients
225g/8oz onions, chopped
900g/2lb apples, cored and chopped
110g/4oz sultanas, raisins or chopped dates
15g/½oz ground coriander
15g/½oz paprika
15g/½oz mixed spice
15g/½oz salt
340g/12oz granulated sugar
750ml/1¼ pints malt vinegar


Method
1. Put all the ingredients into a preserving pan. Slowly bring to the boil until the sugar has dissolved.
2. Simmer for 1½-2 hours, stirring from time to time to stop the chutney sticking to the pan.
3. When it is very thick and you can draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid, the chutney is ready.
4. Turn into sterilised jars, seal and cool.
5. Store in a cool, dark cupboard for two to three months before eating.

HTH