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Old 1 Week Ago   #406
GrowingCoastal
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Originally Posted by dmforcier View Post
Made tonight:

1 c sugar
1/2 c orange juice + 1/4 c water (could go all OJ)
1 medium jalapeño, seeded, chopped fine
1.1 lb cranberries

Boiled for about 10 min. The berries popped over time, leaving lots of seeds. I would have (should have) cooked them longer but boiled the batch over (as usual) so cut it short.

Délicieuse!

Never thought of adding any peppers to it but I do chop a whole orange to cook with the berries.

Cranberry sauce with fresh horseradish grated over top is good too.
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Old 1 Week Ago   #407
dmforcier
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Really?? That's something I never would have thought of.

The pepper adds just a bit of heat. I like it. I get the orange in the background but it's not obtrusive; it marries well with the cranberry. I'd go with zest if I had an orange...

FWIW, I do like the canned jellied stuff. This is better.


WORTH. Recipes please. Especially for the giblet gravy.
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Old 1 Week Ago   #408
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Hard to repeat what I cook without measuring everything on the giblet gravy.
But I will try when the time comes.

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Old 1 Day Ago   #409
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Grand total of 21 pints of applesauce and 8 - 12 oz apple butter!!
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Old 1 Day Ago   #410
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Grand total of 21 pints of applesauce and 8 - 12 oz apple butter!!
I like applesauce, and apples are getting cheaper here, may have to beg your recipe and the how to of it.

What is the difference between applesauce and apple butter?
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Old 1 Day Ago   #411
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Apple butter is much thicker and heavily spiced. More like a jam than a sauce. Applesauce can be sweetened or not, sometimes a touch of cinnamon is added. I like combining another fruit like strawberries with applesauce.
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Old 1 Day Ago   #412
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I don't really have a set recipe. I will try to make sense. I do like to use 2 or 3 different types of apples. (Jonathan, Jonagold, Cortland, Winesap, Braeburn) I cut them up, leave on the skin but try to get as much of the seeds and core out without wasting apple, then I add a touch of apple cider or apple juice or even just a bit of water in the bottom of the pot to start the steaming. Don't use to much liquid cause the apples will make juice. Once the apples are soft I put them through the strainer thing (posting a picture).

Once the apples are squished, if making apple butter, which is more cooked down, thickened and caramelized, I put the squished apples in a crock pot on low. I leave them cook for 24 hours or more if needed (depending on the amount). When the apple squish is totally broke down and thick and creamy I add spices. Cloves, allspice, cinnamon, nutmeg maybe molasses or brown sugar? All to taste.

Applesauce would just be put back in the pot to heat up. Possibly add brown sugar, cinnamon. Then there is the times where I might mix it up and add nutmeg or a touch of honey or maple syrup or whatever.

Hot jars, hot sauce, water bath, 20 minutes pints, 25 minutes quarts. BOOM done!!
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Old 1 Day Ago   #413
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Every cook apples in a pressure cooker?
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Old 1 Day Ago   #414
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Originally Posted by Spike2 View Post
I don't really have a set recipe. I will try to make sense. I do like to use 2 or 3 different types of apples. (Jonathan, Jonagold, Cortland, Winesap, Braeburn) I cut them up, leave on the skin but try to get as much of the seeds and core out without wasting apple, then I add a touch of apple cider or apple juice or even just a bit of water in the bottom of the pot to start the steaming. Don't use to much liquid cause the apples will make juice. Once the apples are soft I put them through the strainer thing (posting a picture).

Once the apples are squished, if making apple butter, which is more cooked down, thickened and caramelized, I put the squished apples in a crock pot on low. I leave them cook for 24 hours or more if needed (depending on the amount). When the apple squish is totally broke down and thick and creamy I add spices. Cloves, allspice, cinnamon, nutmeg maybe molasses or brown sugar? All to taste.

Applesauce would just be put back in the pot to heat up. Possibly add brown sugar, cinnamon. Then there is the times where I might mix it up and add nutmeg or a touch of honey or maple syrup or whatever.

Hot jars, hot sauce, water bath, 20 minutes pints, 25 minutes quarts. BOOM done!!
Followed you just fine, even have a chinois, too! Thank you, think I'll be putting by some applesauce.
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Old 1 Day Ago   #415
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even have a chinois, too!
PFFT! Oh look at you with all your big words and stuff . . . chinois . . . meh! Was my technical term of the "apple squisher with holes" to fancy for you? hmmmmm?

LOL Had NO IDEA what it was called.
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Old 1 Day Ago   #416
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PFFT! Oh look at you with all your big words and stuff . . . chinois . . . meh! Was my technical term of the "apple squisher with holes" to fancy for you? hmmmmm?

LOL Had NO IDEA what it was called.
LOL, just too long!!! Also called a china cap. I like to use "chinois" because it sounds funny to me ( chin wa) and I tend to giggle or at least smile when I say it.
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Old 1 Day Ago   #417
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PFFT! Oh look at you with all your big words and stuff . . . chinois . . . meh! Was my technical term of the "apple squisher with holes" to fancy for you? hmmmmm?

LOL Had NO IDEA what it was called.
Me neither. And I just gave mine away.


Ah well.



Giggling is allowed.
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Old 1 Day Ago   #418
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Me neither. And I just gave mine away.


Ah well.



Giggling is allowed.
Shame, make great riced potatoes for gnocchi or mashing, or even straining most of the solids out of stock.
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Old 1 Day Ago   #419
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Me neither. And I just gave mine away.


Ah well.



Giggling is allowed.
AKA China cap.

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Old 16 Hours Ago   #420
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Originally Posted by coronabarb View Post
Apple butter is much thicker and heavily spiced. More like a jam than a sauce. Applesauce can be sweetened or not, sometimes a touch of cinnamon is added. I like combining another fruit like strawberries with applesauce.
Thank you! Forgot to thank you for the information, sorry.
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