apple cider 3 ways
Apple Sauce
1 1/2 lbs. of Alstede Farms Apples – mixing apple varieties will produce
the best flavor.
1/4 -1/2 t cinnamon
1/4 c or more apple cider
Peel, core, and cut apples into chunks. Place apple pieces into a saucepan. Pour in the cider and sprinkle with the cinnamon.
Cook apples over medium heat. Lower the heat if they are cooking too fast. Check evaporation of the Cider, add a little extra if needed. Apples will become very tender, about 20 minutes. Mash gently with a fork or masher to desired texture. Optional: Add brown sugar, or honey
Apple Topping or Filling
3 medium apples
2 T butter
1/2 cup apple cider, divided
2 T cup brown sugar
1 T cornstarch
1/2 teaspoons cinnamon
A sprinkle of nutmeg
2 teaspoons lemon juice
1/3 cup of raisins (optional)
Peel and core the apples, cut the quarters in ½ and slice. I used Jonagold and Pink Lady. Melt the butter in a large skillet and add the apples and stir to coat with butter. Mix in the brown
sugar and 1/4 c cider and allow the mixture to cook until the apples start to soften. If making a pie or tart allow the apple to soften just a little. If using as a topping, continue to cook to
desired texture.
Stir in the spices and raisins if using and cook a few minutes longer. Mix the cornstarch with the remaining 1/4 c cider and mix it into the apples.
Drizzle with the lemon juice. Continue to cook a few more minutes, allowing the mixture to thicken, stirring as needed.
Keep warm to use as a topping , or remove the pan from the heat and pour the filling onto a large plate or rimmed baking pan in a single layer to allow the filling to cool quickly.
The filling should be cool before it is used to prepare the pie/tart/ strudel. This can be done a day in advance and refrigerated.
