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September 07, 2008

Comments

Eileen M.

My advice: freeze it and then add it to subsequent batches of late-season applesauce - then it will just be subtle overtones in a great applesauce, rather than being just one big Sour note!
:D

JoVE

Eileen makes a good point. I was just going to suggest adding something sweet like honey.

neagleyinba

I often like having that tartness. My experience with early season apples is to not sugar the apple sauce when it is hot. I always wait until it cools to room temp and then stir in my sugar. It preserves the "tanginess" that I really love from the apple sauce and lets it get sweeter.

If you truly don't like the outcome, I'd suggest making a batch of good 'ole PA Dutch apple butter. You can base apple butter with an apple sauce and then add some more apples to it. I highly recommend the combination!

Ted

I'm nodding my head to these suggestions.

These apples were supposed to be made into apple butter, which starts as sauce. I'm surprised they're this tart: they really don't taste like "apples", just sour.

I made butter last year, 'though I think about a month later. I vaguely remember there was a wider variety of apples at the stand, so it could be the variety. Or it could be just the apples of this year: we had a cool summer, so maybe the apples won't be as sweet.

I'll give it another try mid-October with a different variety. Meanwhile, I have about a half-peck remaining, and I'll make them into sauce and freeze, as Eileen has suggested.

Quelyn

Beef Apple Soup

1/2 kilo beef
3 Tart apples
1/4 kilo mushrooms
1 large onion
1 liter beef stock
1 liter tart apple juice or cider
1 to 5 cloves of garlic [your choice]
1 tsp thyme
2 tsp caraway
Salt to taste
Olive oil

1. Coarsely chop onion and Mince garlic while olive oil is heating in a dutch oven over medium heat.

2. Add Onion, thyme and garlic to dutch oven. Saute onion until transparent.

3. Cut beef into roughly 1 cm cubes. You may use left over roast beef if you have it.

4. Lightly salt the beef then add to pan. Brown on all sides.

5. Quarter mushrooms. If mushrooms are large cut into smaller potions. Sixths or eights. When beef is browned add to pan.

6. Add beef stock and Apple juice. Freshly pressed unfiltered is beat.

7. Bring to a gentle boil for 1 minute. Skim any scum or foam that forms off. Turn down heat and simmer covered for 1 hour.

8. Add cut up apples. Roughly 1.5 cm size peices. Simmer covered 30 minutes.Check broth if it needs salt add some.

9. Add caraway seed and simmer another 10 minutes.

10. Serve with a crusty loaf of bread like sour dough french.

This soup freezes well. Though I've only been able to do it if I make a double batch. A single batch never lasts longer then a weekend in my one person household.

Barb B

Sour apple sauce. We used to make it on purpose.
Apple Sauce Pork:
Water down the applesauce. Pour it over some kind of pork bits (ribs, pork button bones, sweet and sour cut, whatever) Have the meat in a single layer. Cook at about 325deg. checking often and stirring. Cook till the pork is nice and brown, but the sauce isn't burnt. A little soya sauce is good with it too.

Apple butter - we made this by the bushel. You want late season apples for the sweeter stuff. And the BIG SECRET to not having it dump on your stove and burn to the bottom. Put it in a deep pan, then stick 'er in the oven at about 300, and cook it down in there.
A lot of people pull it out when its brown and thick. Leave it for another half hour or so and it will be lovely red and thick, and tons tastier.
Use it to make what my kids called "spoiled rotten porridge" (only spoiled rotten kids get to eat it) Make your porridge as usual. Just before its ready, dump in a bunch of apple butter and a smitch of cinnamon. Beautiful when its minus 20!

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