Remember those weird food-color infused spiced apples that women in the 60’s made with red hots? These are not those! There is really nothing easier than making spiced apples. Truth be told, you don’t actually need a specific recipe to make them, like so many of the things that I most enjoy making. So take the following as guidelines, rather than as some sort of immutable truth. If you don’t like one of the ingredients that I like, leave it out, by all means, and add other things that you think will enhance it for you!
Servings: 4
Time: 25 minutes, 10 active
Must-have Ingredients:
4 tart apples, peeled and cut into chunks
1/2 c sugar (I like brown)
1 t cinnamon
Dash of salt
1/4 c liquid (water, apple juice, lemon juice, etc.)
Optional ideas:Â
Nutmeg
Chinese five spice
Nuts
Dried fruits (raisins, cherries, etc.)
Lemon zest
Calvados
Instructions:
Peel, core, and cut apples into chunks. Sometimes I just cut them into wedges. Depends on my mood. Put these in a medium-sized heavy sauce pan.
Add the rest of the ingredients. Bring to a boil and stir, turn down to a simmer. Check apples every now and again to see if they are a consistency that you like. If you over cook it, nothing is lost; it just turns into apple sauce, which is also delicious!
Menu ideas:
Serve this as a side dish with almost any pork dish. It also makes a great dessert when served with vanilla ice cream, especially if you made it with calvados. Leftovers are great for breakfast in your oatmeal, or eaten with yogurt and granola.
