Apple Chutney from Apples Picked





We may have found ourselves in trouble if we had been caught, or even worse, may have been forced to put back what was filling every pocket in our coats, and creating a large bulge in my sweater, as we walked back through the trails, smiling at each passerby, nudging the bulge delicately to put it into a less discriminating position. I feared that a small, bright red, apple would fall from the bundle of jackets they were all wrapped up in, and our secret would be nothing. No more apples to bring home, and no more thrill of unwrapping them and inspecting each tiny, beautiful little fruit. And to savour each sweet, juicy bite, to finish the apple in only a few to little bites.
It was more than the thrill of filling our hands with apples that drove us, it was also the pride in reaching the tallest branch, and the biggest apple. Hidden among the brambles that surrounded the apple trees, we cowered down and suddenly went silent as kids rambunctiously passed by, and we feared the moment of being caught, apple-handed. As they passed, we climbed higher. Foot, branch, hand, pull, branch, reach. Apple. Pull. Keep.
As dad climbed the tree and pulled at apples that were only too eager to be collected, I took one after another apple, and stowed them away. Hidden, our secret.

And like hail that pours without warning, hitting and bouncing, dad shook the branches above me and apples fell. Not one by one so I would be able to collect each one and carefully wipe it before it became one of ours, but all at once. Apples fell, thumping the ground and bouncing down, as if little droplets of water scattering in a pond of autumn leaves. Apples dropped, and apples hurt as they fell, pounding on my head to cause a mind-muddling moment, until another one falls directly ahead, and it reiterates that mantra playing, apple, apple, apple apple apple...

With all these apples home and filling up an oversized basket, I had to start somewhere. Oh, but my mind was still playing the theme song from Fantastic Mr. Fox, 'Boggis, Bunce, and Bean, one short, one mean, one lean...' and I am the fox with the apples. I still can't contain my excitement from the fun of apple picking. Even if it wasn't really as thrilling as digging tunnels and escaping underground. But we can pretend, because we did clamber under brambles and emerge into a secluded opening right under brilliantly shining red apples up in the tree.
I"ll just have to make something with these apples that will last a while, and keep reminding me of us in that tree, and the tire I earned from carrying a huge pile of apples back up and through the trails.

Spiced Apple Chutney

{print recipe here}
---------------------------------------------------------------------------------------------------------------------
makes 2 cups

Ingredients:

8 small apples*
1 cup water
2 tsp cinnamon
1 tsp allspice powder
1 tbsp balsamic vinegar

 Directions:


The same recipe can also be used to make sweetened apple sauce by omitting the balsamic vinegar for 2 tbsp raw honey or maple syrup. The procedure is the same, however you'll more likely want to peel the apples for a smoother consistency.

For a chutney with a bit more substance, as cooking the apples breaks down their turgidity and therefor structure, I would recommend leaving the peels of the apples on. However if you do choose to peel them (and for making apple sauce), use about 1 and 1/2 times the amount in the recipe.

Begin by slicing the apples very thinly lengthwise, and adding to a large pot over medium heat.

Pour in the water, and stir in the spices, either adding balsamic vinegar or honey at this point. Allow the pot to begin to bubble before turning the temperature to medium-low.

Continue cooking for approximately 20 minutes, until the apples are softened and almost translucent.

Allow the pot to cool before storing. For apple sauce, pour the mixture into a food processor and blend until smooth.

The chutney or apple sauce can be stored in an airtight container for up to 5 days.

*the apples I used were quite small, so if you have larger apples use only about 4, and for medium apples 6. Also take into consideration their size if you choose to peel them. 

For a recipe for Apple Baked Chicken, using these apples, click here.

Enjoy! xx S

Labels: , ,

Think of Me Gluten-Free: Apple Chutney from Apples Picked

27 October 2013

Apple Chutney from Apples Picked





We may have found ourselves in trouble if we had been caught, or even worse, may have been forced to put back what was filling every pocket in our coats, and creating a large bulge in my sweater, as we walked back through the trails, smiling at each passerby, nudging the bulge delicately to put it into a less discriminating position. I feared that a small, bright red, apple would fall from the bundle of jackets they were all wrapped up in, and our secret would be nothing. No more apples to bring home, and no more thrill of unwrapping them and inspecting each tiny, beautiful little fruit. And to savour each sweet, juicy bite, to finish the apple in only a few to little bites.
It was more than the thrill of filling our hands with apples that drove us, it was also the pride in reaching the tallest branch, and the biggest apple. Hidden among the brambles that surrounded the apple trees, we cowered down and suddenly went silent as kids rambunctiously passed by, and we feared the moment of being caught, apple-handed. As they passed, we climbed higher. Foot, branch, hand, pull, branch, reach. Apple. Pull. Keep.
As dad climbed the tree and pulled at apples that were only too eager to be collected, I took one after another apple, and stowed them away. Hidden, our secret.

And like hail that pours without warning, hitting and bouncing, dad shook the branches above me and apples fell. Not one by one so I would be able to collect each one and carefully wipe it before it became one of ours, but all at once. Apples fell, thumping the ground and bouncing down, as if little droplets of water scattering in a pond of autumn leaves. Apples dropped, and apples hurt as they fell, pounding on my head to cause a mind-muddling moment, until another one falls directly ahead, and it reiterates that mantra playing, apple, apple, apple apple apple...

With all these apples home and filling up an oversized basket, I had to start somewhere. Oh, but my mind was still playing the theme song from Fantastic Mr. Fox, 'Boggis, Bunce, and Bean, one short, one mean, one lean...' and I am the fox with the apples. I still can't contain my excitement from the fun of apple picking. Even if it wasn't really as thrilling as digging tunnels and escaping underground. But we can pretend, because we did clamber under brambles and emerge into a secluded opening right under brilliantly shining red apples up in the tree.
I"ll just have to make something with these apples that will last a while, and keep reminding me of us in that tree, and the tire I earned from carrying a huge pile of apples back up and through the trails.

Spiced Apple Chutney

{print recipe here}
---------------------------------------------------------------------------------------------------------------------
makes 2 cups

Ingredients:

8 small apples*
1 cup water
2 tsp cinnamon
1 tsp allspice powder
1 tbsp balsamic vinegar

 Directions:


The same recipe can also be used to make sweetened apple sauce by omitting the balsamic vinegar for 2 tbsp raw honey or maple syrup. The procedure is the same, however you'll more likely want to peel the apples for a smoother consistency.

For a chutney with a bit more substance, as cooking the apples breaks down their turgidity and therefor structure, I would recommend leaving the peels of the apples on. However if you do choose to peel them (and for making apple sauce), use about 1 and 1/2 times the amount in the recipe.

Begin by slicing the apples very thinly lengthwise, and adding to a large pot over medium heat.

Pour in the water, and stir in the spices, either adding balsamic vinegar or honey at this point. Allow the pot to begin to bubble before turning the temperature to medium-low.

Continue cooking for approximately 20 minutes, until the apples are softened and almost translucent.

Allow the pot to cool before storing. For apple sauce, pour the mixture into a food processor and blend until smooth.

The chutney or apple sauce can be stored in an airtight container for up to 5 days.

*the apples I used were quite small, so if you have larger apples use only about 4, and for medium apples 6. Also take into consideration their size if you choose to peel them. 

For a recipe for Apple Baked Chicken, using these apples, click here.

Enjoy! xx S

Labels: , ,

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