What can I make with apples

wannalot

Hello all

I have been offered a big bag of cooking apples from a friend's tree, but I have absolutely no idea what to do with them. I'm sure they can be kept for a while, as they are straight from the tree, but I would ideally like to turn them into something which can be frozen/stored.

Does anyone have any good ideas?

HOWMUCH

I would stew this can be kept in the fridge for a week and freeze the rest and get as and when. What to do, Eve's pudding, crumble, pies, stewed just with custard on top. I pop some into very small containers and use as apple sauce when having pork. I got some still whole apples I've had for a month just stored in a dark cool place. I also acquired some today on my way home. They were outside a neighbours with a notice saying help ourself please. Just do a google and see what you fancy.

tanith

I freeze apples after cooking them a little , I portion them and freeze. I use them all through the Winter to make pies, crumbles, apples and custard or just plain on my porridge. I also bake the apples after coring and filling with sweet mincemeat.

[Deleted User]

Hi,

chutney, spiced apple, apple/beetroot, apple/tomato, loads, just 'google' for recipes.

torbrex

Core them, slice them into rings and bake in a low oven until they are just going crispy (dried out) and serve as a snack.

lisa110rry

I'm going to bring the tone down a bit. Apple Schnapps!

To each pound weight of cored and sliced apples, add 70cl of vodka and about 50mg of white sugar. Swirl around once a day until all the sugar is dissolved and then wait for 3-6 months. Strain into clean bottle and tightly cap. Leave for as long as you can. Nice with Appletize or straight or on ice cream.

C_J

Core them, slice them into rings and bake in a low oven until they are just going crispy (dried out) and serve as a snack.

Then dip them in melted dark chocolate. They're lovely

I batch cooked an oven full of apple, cinnamon and oat muffins for family packed lunches this week - make an ordinary cake mix, add a couple of handfuls of porridge oats, a sprinkle of cinnamon powder and some peeled, grated (or finely chopped) apple and bake as usual. They're really tasty, and very filling - plus they freeze brilliantly.

Bettie

I've been making pectin with crab and cooking apples . I've frozen quite a lot in bags and I've filled up several jars of it. I've made a very popular sweet chilli jelly, a mint jelly and I am hoping to make a rosemary jelly and cranberry jelly. Beauty of it is no coring or peeling. :-)

RAS

Start by sorting through the fruit. Bruised, manky spot, hole suggesting codling moth, broken skin; needs processing quickly.

Unblemished will keep - if it is Bramley possibly into March.

For the stuff that needs processing try, crumble, apple cake (that will keep a coupe of weeks if you can keep you mitts of it), Cabbage and apple slaw, Baked apples.

Then either dry or freeze as per tanith's suggestions. You can use frozen or whole fruit to make chutneys, pies, cakes, crumble, cakes.

PasturesNew

If you think you can use them, just not all this week, then if you wipe each one down with a cloth/kitchen paper, checking they're not bruised etc then wrap them individually in newspaper, you can store them in a dark place (under the stairs in a box) they'll keep for weeks/months. This gives you the option of "using them fresh/raw" rather than having to process/freeze them in the next 1-2 days.

LameWolf

Home-made mincemeat. This is how I make it:

12 oz cooking apple,
12 oz sultanas
12 oz raisins
8 oz glace cherries
1 packet veggie suet
1 lb Demerara sugar
A goodly amount of brandy (I use "cooking" brandy from @ldi)

Wuzz the apple, sultanas, raisins and cherries briefly in the food processor.
Put into a LARGE bowl with the Demerara sugar and suet, and mix in enough brandy to get a lovely sticky mix, of the consistency you'd use for mince pies. Mix it well.
Cover and leave for 48 hours.
Mix in a smidge more brandy, and pot up into clean jars.