Apples are a versatile fruit that can be enjoyed in a variety of ways. They are delicious eaten fresh, baked into pies and other desserts, or cooked into savory dishes. Spiced apples are a classic fall treat that can be enjoyed on their own or used as an ingredient in other recipes. The combination of sweet apples, warm spices, and a touch of tartness creates a flavor that is both comforting and festive. Whether you are looking for a simple snack or a special dessert, there is a spiced apple recipe out there to suit your needs.
Check out the recipes below so you can choose the best recipe for yourself!
CINNAMON SPICED APPLES
If you're feeling festive, scoop some vanilla ice cream over a bowl of my cinnamon spiced apples. They're homey, aromatic and just plain heavenly. -Amie Powell, Knoxville, Tennessee
Provided by Taste of Home
Categories Desserts
Time 3h15m
Yield 6 cups.
Number Of Ingredients 7
Steps:
- In a small bowl, mix the first 5 ingredients. Place apples in a greased 5-qt. slow cooker; add sugar mixture and toss to coat. Top with butter. Cook, covered, on low 3-4 hours or until apples are tender, stirring halfway through cooking.
Nutrition Facts : Calories 181 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 48mg sodium, Carbohydrate 34g carbohydrate (29g sugars, Fiber 2g fiber), Protein 0 protein.
BAKED BRIE WITH MAPLE CARAMELIZED APPLES AND SPICED PRALINE BACON
This is a party in your mouth. Creamy, smoky, spicy, sweet, this recipe makes for a dramatic appetizer that will wow at your Thanksgiving cocktail hour! The recipe also works with a 16-ounce round of Brie if you're feeding a big crowd. Serve with a baguette or your favorite crackers.
Provided by Julie Hubert
Categories Meat and Poultry Recipes Pork Bacon Appetizers
Time 33m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Lay bacon on the prepared baking sheet. Mix pecans, brown sugar, chili powder, and sea salt together in a bowl. Sprinkle evenly over the bacon.
- Bake in the preheated oven until crisp, and browned, 18 to 20 minutes. Transfer to a rack to cool. Chop bacon into rough pieces.
- Melt butter in a nonstick skillet over medium-high heat. Add apples and 1 tablespoon maple syrup. Saute, stirring only every 60 to 90 seconds, until apples are tender and brown, about 8 minutes. Mix in remaining 2 tablespoons maple syrup and cinnamon. Transfer to a bowl.
- Cut a round of parchment paper slightly larger than the round of Brie cheese. Place the Brie cheese on the parchment paper; place onto a baking sheet. Top with the cooked apples to make a big mound.
- Bake in the hot oven for 5 minutes. Add bacon-praline mixture on top of the Brie. Continue baking until top is bubbly, 2 to 3 minutes more. Transfer to a serving platter using a large spatula. Sprinkle with sea salt and rosemary.
Nutrition Facts : Calories 193.2 calories, Carbohydrate 11.6 g, Cholesterol 39.7 mg, Fat 13.5 g, Fiber 1 g, Protein 7.5 g, SaturatedFat 7.4 g, Sodium 301.9 mg, Sugar 10 g
BAKED SPICED BUTTERNUT SQUASH WITH APPLES AND MAPLE SYRUP
Categories Fruit Vegetable Side Bake Thanksgiving Vegetarian Kid-Friendly Apple Spice Butternut Squash Fall Maple Syrup Bon Appétit Small Plates
Yield Serves 8 to10
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Butter 13 x 9 x 2-inch glass baking dish. Stir butter, maple syrup and apple juice in small saucepan over medium-low heat until butter melts. Increase heat and boil until mixture is slightly reduced, about 5 minutes. Remove from heat; whisk in cinnamon, allspice and salt.
- Arrange 1/3 of squash slices in prepared dish. Top with half of apple slices, then 1/3 of squash slices. Arrange remaining slices of squash and apple atop, alternating squash and apple slices and overlapping slightly. Sprinkle lightly with salt and pepper. Pour maple syrup mixture over. Cover baking dish tightly with foil.
- Bake casserole until squash is almost tender, about 50 minutes. Uncover and bake until squash is tender, basting occasionally with syrup, about 20 minutes longer. (Can be made 1 day ahead. Cover with foil and refrigerate. Rewarm, covered, in 350°F oven about 25 minutes, or microwave on high about 8 minutes.) Spoon syrup from dish over vegetables and serve.
SPICED CRAB APPLES
Steps:
- 1. Run a large needle through each apple to prevent them from bursting. 2. Tie spices in cheesecloth bag. Combine remaining ingredients and spice bag in a saucepan; bring to a boil. Cook 5 minutes. 3. Add apple, 1/2 at a time; simmer until almost tender. Remove from syrup and place in a large container. 4. Remove spice bag from syrup. Bring sugar to boiling point: pour over apples. 5. Cover and let stand overnight. 6. Place apples in sterilized jars. Reheat syrup; pour into jars. Seal. 7. Process in hot water bath for 10 minutes.
THICK PORK CHOPS WITH SPICED APPLES AND RAISINS
Provided by Tyler Florence
Categories main-dish
Time 2h50m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F.
- In a mixing bowl combine the water, brown sugar, sea salt, apple juice concentrate, peppercorns, and thyme. Give it a good stir to dissolve the sugar and salt. Transfer the mixture to an extra-large re-sealable plastic bag. Submerge the pork chops in the brine, seal up the bag, and put it in the refrigerator for 2 hours to tenderize the meat. Do not brine longer than that or the meat will break down too much and get mushy.
- Remove the pork chops from the brine and pat them dry with paper towels. Sprinkle both sides of the meat with salt and pepper. Put a heavy skillet over medium-high heat. Add a 3-count drizzle of olive oil and get it hot. Lay 2 pork chops in the pan (most likely only 2 of these massive pork chops will fit comfortably) and brown 4 minutes per side. Remove the pork chops to a large baking pan; brown the remaining 2 chops and add them to the others in the pan. Put the baking pan in the oven and roast the chops for 30 minutes. The pork is done when the center is still rosy and the internal temperature reads 140 to 145 degrees F when tested with an instant-read thermometer.
- While the chops cook, melt the butter in a clean skillet over medium-low heat. Add the apples and thyme and coat in the butter; cook and stir for 8 minutes to give them some color. Toss in the raisins and add the apple juice, stirring to scrape up the brown bits. Stir in the brown sugar, cinnamon, cloves, and dry mustard; season with salt and pepper. Squeeze in the juice from the lemon to wake up the flavor and simmer for 10 minutes or until the apples break down and soften. Spoon the spiced apples over the pork chops.
BAKED APPLES WITH SPICED CRANBERRY RELISH
Steps:
- Preheat the oven to 400 degrees F.
- In a small saucepan, heat the orange and lemon juices with 1/2 cup of the port. Add the zest and cook until tender, about 10 minutes. Reserve.
- In a medium saucepan, combine the cranberries, onion, 2 cups port, ginger, brown sugar, salt, pepper, and cinnamon. Over medium-high heat, cook until the relish thickens, 15 to 20 minutes, stirring occasionally. Stir in the remaining 1/2 cup port, the orange liqueur, and the reserved orange and lemon juice and zest mixture. Set aside.
- Cut off the top 1/4-inch of each apple. Using a melon baller, remove the core of the apple, being careful not to pierce the sides or bottom of the apples, to make apple "cups". Place the apple cups in a small baking dish. Spoon the cranberry relish into the apples. Spoon the excess relish around the apples. Cover with foil and bake until apples are tender, about 30 to 45 minutes.
ROASTED SPICED CHICKEN AND APPLES
Steps:
- Place the chicken breast-side up in a 9-by-13-inch pan. Season inside and out with 2 1/2 teaspoons salt and the Baharat. Refrigerate, uncovered, for at least 1 hour and up to overnight; this will help the skin get crispy!
- Preheat the oven to 450 degrees F.
- Stuff the cavity of the chicken with the onion, 4 sprigs of thyme and 2 sprigs of rosemary. Scatter the apples and remaining sprigs of thyme and rosemary around the chicken, sprinkle with the sugar and a pinch of salt and drizzle with the olive oil. Roast the chicken until the juices run clear and the internal temperature reaches 160 degrees F, about 1 hour. Let the chicken sit for 10 minutes.
- Discard the herb sprigs. Add a splash of vinegar to the apples and toss to coat. Carve the chicken and serve with the apples on the side.
- In a dry skillet over medium heat, toast the coriander seeds, black pepper seeds, cumin seeds, cloves and cardamom seeds, stirring often, until fragrant, 3 to 5 minutes. Transfer to a spice grinder and blend. Stir in the paprika, cinnamon and nutmeg.
GRILLED HAVARTI SANDWICH WITH SPICED APPLES
Posting for ZWT6. A variation from thenibble.com And after making myself I DID reduce the butter as Kim127 suggested. And after looking at momaphet's review and the original recipe I did reduce the sugar amount. Thank you both. Also think the caramelized onion is a wonderful suggestion.
Provided by WiGal
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt 2 tablespoons of butter in a skillet over medium heat.
- Add apples, sugar, cinnamon and cardamom; cook about 7 minutes, stirring frequently until most of the apple juices are reduced and the fruit is coated with a syrup.
- Remove pan from heat; set aside.
- Place four slices of the bread on a griddle.
- Top each with one slice of Havarti, 1/4 of the spiced apples, another slice of Havarti, and top with the remaining slices of bread.
- Butter the sandwich tops.
- Turn over and butter again.
- Place griddle over medium heat.
- Brown sandwiches on EACH side 3 to 5 minutes, until golden and Havarti begins to melt.
- Cool 5 minutes before serving.
Nutrition Facts : Calories 465.3, Fat 28, SaturatedFat 17.2, Cholesterol 88.4, Sodium 785.1, Carbohydrate 36.2, Fiber 2.5, Sugar 10, Protein 18
SPICED BAKED APPLES
I LOVE harvesttime and being able to cook with all the fresh produce gathered from gardens and groves. Since there's so much of everything, I try to be creative by enhancing old recipes with slight variations. That's what happened with these baked apples. The spices and touch of orange make the flavor just perfect! -Lorraine Chausse Cornwall, Ontario
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Combine raisins, nuts and orange zest; set aside. In a saucepan, bring brown sugar, water, butter, cinnamon and nutmeg to a boil. Reduce heat; simmer, uncovered, 2 minutes, stirring occasionally. Core apples and place in an ungreased 1-1/2-qt. baking dish; fill with raisin mixture. Pour sugar mixture over and around apples. Bake, uncovered, at 350° for 30-35 minutes or until apples are tender. Let stand 15 minutes before serving.
Nutrition Facts : Calories 369 calories, Fat 11g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 70mg sodium, Carbohydrate 71g carbohydrate (61g sugars, Fiber 7g fiber), Protein 3g protein.
CROCK POT BAKED SPICED RED CABBAGE WITH APPLES OR PEARS
A delicious recipe using red cabbage, fragrant spices & apples or pears; whilst this is happily cooking away, the spicy smell pervades the kitchen & indeed the rest of the house and heralds the start of my festive baking & freezing season - who needs expensive pot-pourries! Not only is this dish delectable to eat alongside turkey, pork, beef and hams in particular - but the colour is just gorgeous, a rich jewelled ruby red! This cabbage can be kept warm for long periods, reheated and also freezes very well, making it a very well behaved recipe!!
Provided by French Tart
Categories Apple
Time 6h45m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Discard outer leaves of the red cabbage and ut into quarters. Cut out the central woody root and then shred the quarters very finely. Place in a bowl. Cut the apples or pears into quarters, core them & then slice into fine dice and set aside in another bowl.
- Place peeled and diced onions into another bowl & make sure all the other ingredients are measured and to hand!
- If cooking in a conventional dutch oven or Le Creuset type casserole dish, turn oven on to 180 C or 360°F It can be cooked on top of the stove too.
- For cooking in the crockpot - take the inner crock out and start layering the ingredients: Red cabbage, then salt & pepper; Apples or pears, onions & garlic, then the spices & brown sugar;keep layering this way until everything has been used up.
- (If you would like it slghtly spicier, add a little more spices, but no more than 1 teaspoon per spice, as it will be too spiced & will detract from the apple/pear & red cabbage flavours!).
- Dot the top of the red cabbage with the butter and pour over the red wine vinegar.
- Season once more with salt & pepper and cook for 6 to 12 hours on High in the crockpot, until everything has broken down, is soft and it is a rich red colour.
- For conventional cooking - cook for about 2 - 2 1/2 hours at 180 C or 360°F I.
- It can be cooked on the stove top too; takes about 2 - 3 hours on a low heat, just a slow simmer.
- Pears can be used as well, and I sometimes add a handful of cranberries for a really festive touch!
SPICED CRAB APPLES RECIPE - (3.8/5)
Provided by DWatkins23
Number Of Ingredients 9
Steps:
- Combine sugar, water and vinegar in a large stainless or enamel saucpan. Break up cinnamon and tie up with allspice and cloves in a large square of cheesecloth and add to pan. Bring to a boil and boil for 10 minutes. Add prepared crabapples and return pan to a boil, reduce heat and boil GENTLY for 5-10 minutes. Remove from heat and let sit overnight. Pack into clean hot jars to 3/4 inch from rim and add syrup to cover, leaving 1/2 inch head space. Seal according to directions Process in a boiling water bath for 20 minutes at altitudes up to 1000 feet.
PORK ROAST WITH SPICED APPLES
"THE FINE FLAVOR of this pork roast is further enhanced when spicy-sweet apples are spooned over slices of the meat. This wonderful recipe made pork my favorite of all meats."
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 8-10 servings.
Number Of Ingredients 13
Steps:
- Combine salt, ginger, nutmeg and cinnamon; rub over roast. Place roast, fat side up, on a rack in a shallow roasting pan. Insert a thermometer. Bake, uncovered, at 325° for 2-1/2 hours or until thermometer registers 160°. Cover and let stand 15 minutes before slicing. , In a medium skillet, combine the first six spiced apples ingredients; bring to a boil. Reduce heat and simmer, uncovered, until slightly thickened. Add apples; simmer, uncovered, until apples are just tender, stirring gently. Serve with sliced pork roast.
Nutrition Facts :
LARRA'S BAKED SPICED APPLES AND ORANGES
I had oranges and apples in the house and couldn't find a recipe that used them both so I created this one. This is a great side-dish for a holiday gathering or would even be good as a dessert over French vanilla ice cream -- or even better if you cook this the night before and heat it up before serving. Enjoy!
Provided by LVD
Categories Side Dish Casseroles
Time 1h25m
Yield 15
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- In a large bowl, toss together the apples, oranges, brown sugar, Cheddar cheese, and walnuts. Spread evenly in a 9x13 inch baking dish. Sprinkle crushed crackers evenly over the fruit.
- Melt the butter in a small saucepan over medium heat and whisk in flour, cinnamon, nutmeg, cloves and baking powder. Drizzle over the crackers, then drizzle the creamer over the casserole. Cover with a lid or aluminum foil.
- Bake for 1 hour in the preheated oven. Remove from the oven and uncover. Stir gently to fold in the crust.
Nutrition Facts : Calories 292.3 calories, Carbohydrate 35.5 g, Cholesterol 23.5 mg, Fat 16.1 g, Fiber 3 g, Protein 4.1 g, SaturatedFat 6.5 g, Sodium 221.1 mg, Sugar 24.6 g
SPICED PIRATE BAKED APPLES
I threw this together tonight and it came out great. Not too sweet, just sweet enough! Suggested toppings: vanilla ice cream, creme fraiche, or nonfat vanilla Greek yogurt.
Provided by Debora Lynn
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix brown sugar, butter, cinnamon, and nutmeg together in a bowl.
- Cut the core out of each apple leaving the bottom intact to form a well. Stuff each apple with the brown sugar mixture, filling almost to the top. Place a few blueberries on top of the filling and finish with a layer of brown sugar mixture. Press a few raisins into the brown sugar mixture.
- Pour enough water into a shallow baking dish to cover the bottom; add walnuts, rum, vanilla extract, and cornstarch and mix well.
- Arrange apples in the water mixture and cover the dish with aluminum foil.
- Bake in the preheated oven until apples are slightly tender, about 20 minutes. Remove foil and bake until sugar begins to caramelize, water mixture is thickened, and apples are tender, about 15 minutes more. Stir the water mixture and spoon it over the apples. Cool apples for about 5 minutes before serving.
Nutrition Facts : Calories 349.5 calories, Carbohydrate 53.2 g, Cholesterol 30.5 mg, Fat 14.3 g, Fiber 4.3 g, Protein 1.5 g, SaturatedFat 7.7 g, Sodium 93.2 mg, Sugar 45.5 g
PORK CHOPS WITH SPICED SWEET POTATOES AND APPLES
Categories Fruit Pork Potato Sauté Quick & Easy Father's Day Apple Sweet Potato/Yam Spring Bon Appétit
Yield Serves 2; can be doubled
Number Of Ingredients 7
Steps:
- Sprinkle pork with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add pork; sauté until brown, about 3 minutes per side. Transfer pork to plate. Add potato and onion to skillet. Reduce heat to medium; sauté until onion is golden, about 7 minutes. Mix in apple and cinnamon; season with salt and pepper. Nestle pork among vegetables. Pour in broth; bring to boil. Cover, reduce heat and simmer until pork and vegetables are tender, about 10 minutes.
SUGARCANE BAKED HAM WITH SPICED APPLES AND PEARS
Provided by Emeril Lagasse
Categories main-dish
Time 1h55m
Yield 10-12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Line a shallow baking pan with parchment or waxed paper. Insert the sugarcane sticks into the ham at 3 to 4-inch intervals. Tie the ham, using kitchen twine, horizontally and vertically, like a package, to hold it together. Place it on a wire rack in the baking pan.
- In a mixing bowl, combine all of the glaze ingredients together except for the mustard and water. Mix well. In a small bowl, dissolve the mustard in the water, then add to the spice mixture. Blend well.
- Brush the entire ham with the glaze, coating it evenly. Wash, core, and halve the fruit. Place all around the ham. Baste the ham a second time and baste the fruit with the glaze. Bake for 45 minutes. Baste the ham and fruit again. Bake another 45 minutes. Remove the ham from the oven and let it rest for 5 minutes. Remove and discard the string and swizzle sticks. Serve the apples and pears on a platter with the ham. Serve everything warm or at room temperature.
SPINACH AND BLUE CHEESE SALAD WITH SLICED APPLES AND SPICED CARAMELIZED PECANS
Steps:
- Cut the apple into quarters, remove the stem and the seeds, and cut into very thin slices. Sprinkle lemon juice over the slices and set aside.
- When ready to serve, in a salad bowl, combine the apple, spinach, radicchio, and blue cheese. Season lightly with salt and pepper and toss with the dressing. Adjust seasoning to taste.
- To serve, divide the salad among 4 plates and sprinkle the pecans around each salad.
- In a small bowl, whisk together the shallots and the mustard. Whisk in the vinegars, and then the olive and vegetable oils. Season with salt and pepper, to taste. Transfer to a covered container and refrigerate until needed.
- Yield: 1 1/4 cups
- Recipe courtesy Wolfgang Puck, "Adventures in the Kitchen", Random House, 1991
- In a deep-fryer or a deep pot, heat the oil to 350 degrees F. (A deep-frying thermometer can be clipped to the side of the pan so that you can tell when the proper temperature has been reached).
- Meanwhile, in a large saucepan bring 2 quarts of water to a boil. Add the pecans and boil for 2 minutes. Drain in a large strainer, shaking off all excess water. Sprinkle the salt and cayenne pepper over the nuts and then coat with the confectioners' sugar, a little at a time, allowing the sugar to melt into the pecans. Toss the nuts by shaking the strainer, adding a little more sugar each time, until all the sugar is used and all the nuts are coated. Do not use hands or a spoon to toss. The nuts should have a glaze of sugar.
- Carefully add the nuts to the heated oil, keeping the oil at 350 degrees F. Cook until golden brown, about 3 minutes, stirring occasionally. Remove with a slotted spoon to a baking tray to cool.
- Yield: 2 cups
- Recipe courtesy Wolfgang Puck, "Pizza, Pasta & More!," Random House, 2000
SPICED WAFFLES WITH CARAMELIZED APPLES
Provided by Dorie Greenspan
Categories Cake Ginger Breakfast Brunch Dessert Side Quick & Easy Apple Winter Honey Cinnamon Clove Nutmeg Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 20
Steps:
- Whisk first 12 ingredients in large bowl to blend. Whisk buttermilk, honey, egg yolk, and orange peel in medium bowl to blend. Whisk buttermilk mixture into dry ingredients. Stir in melted butter. Beat egg white in another medium bowl until stiff but not dry; fold into batter.
- Spray 8- to 9-inch square waffle iron with nonstick spray and preheat. Pour half of batter (about 1 cup) onto hot iron. Close top and cook until brown and set, about 3 minutes (time will vary depending on machine). Transfer waffle to large rack placed on rimmed baking sheet. Repeat with remaining batter. (Can be made ahead. Let stand at room temperature up to 3 hours or cool completely, wrap in foil, and let stand at room temperature 1 day. Rewarm uncovered on rack on baking sheet in 350°F oven until crisp, about 5 minutes per side.)
- Cut waffles into squares. Divide squares among 4 plates. Top with ice cream and Caramelized Apples.
SPICED SOUFFLé CREPE WITH SAUTéED APPLES
Tart apples are particularly abundant this time of year. Portnoy used Granny Smith apples, but you can try this recipe with Empire, Macoun, Honeycrisp, Winesap or Pippin.
Provided by Amanda Hesser
Categories dessert
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees. In a 12-inch iron skillet, melt 2 tablespoons of the butter with the thyme sprigs over medium-high heat. Add the apples and brown on all sides until just tender when pierced with a fork, 10 to 15 minutes. Sprinkle with 2 tablespoons of the sugar and cook, gently stirring, until the sugar dissolves and the apples caramelize, about 1 to 2 minutes more. Remove the thyme and set the apples aside. Wipe the skillet clean.
- In a large bowl, whisk together the vanilla pod and seeds with the melted butter, egg yolks, 1/2 cup of the sugar, cinnamon, allspice, cake flour and a pinch of salt. Whisk in the milk until combined.
- Whisk the egg whites with a pinch of salt, gradually adding the remaining 1/4 cup sugar. Whip to soft peaks, and then fold into the batter.
- Melt the remaining 3 tablespoons butter in the clean skillet over medium-high heat, swirling the butter up the sides of the pan. When the butter is foamy, spread the sauteed apples in the pan, then pour in the batter. Transfer to the oven and bake uncovered until the center of crepe no longer wobbles when shaken, 20 to 25 minutes. Sift confectioners' sugar on top, and if you like, serve with vanilla ice cream or creme fraiche.
Nutrition Facts : @context http, Calories 224, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 16 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 9 grams, Sodium 388 milligrams, Sugar 10 grams, TransFat 0 grams
GERMAN ROTKOHL - SPICED RED CABBAGE WITH APPLES AND WINE
Our family favorite Rotkohl dish, in the traditional German style (with a few flourishes)! Delicious!! Red cabbage, apples, aromatic spices and wine---this dish is sure to please! Wonderful served with holiday roast turkey, beef, or ham dishes -or- with bratwurst, weisswurst or wienerwurst sausages. Tip: For a delicious & traditional European feast serve the Rotkohl with German Meatballs recipe #106298, Beef Rouladen recipe #344842, Bavarian Sauerbraten recipe #409947, Wiener Schnitzel recipe #459188, or Swedish Meatballs, along with boiled new potatoes or buttered spaetzle noodles sprinkled with fresh snipped parsley. A great make-ahead dish that freezes & reheats beautifully, and actually tastes best after flavors have had a chance to marry (a day or two after cooking). I like to make two batches at a time, one for now and one to freeze for future meals. I hope you enjoy as much as we do. As my mother made it, with adaptations from the book "Aquavit and the New Scandinavian Cuisine" by James Beard Award-Winning Chef Marcus Samuelsson.
Provided by BecR2400
Categories Apple
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Cook the pork fat or bacon in a large skillet or dutch oven over low heat, stirring occasionally until it has rendered its fat, about 20 minutes for the pork fat or 10 minutes for the bacon.
- Add the onion, ginger, and cinnamon stick, increase the heat to medium, and cook, stirring occasionally for about 5 minutes, until the onion has softened.
- Add the cabbage, stirring and cooking over medium heat until some of the bits are slightly browned and caramelized, about 10 minutes (I do this in batches). Note: You can skip the browning step if you are in a hurry, but I find that it adds a particularly wonderful caramelized flavor to the finished dish. Now add the marjoram, garam masala, vinegar, and port or Madeira, and stir well. (Note: At this point add the optional bay leaf, whole clove, and chopped apple).
- Reduce heat to medium-low, cover, and simmer for 1 to 1 1/4 hours, stirring occasionally to make sure the cabbage is not sticking to the bottom of the pan.
- Remove the lid and cook, stirring frequently, for 15 minutes.
- Stir in the brown sugar (or maple syrup) and cook for 15 minutes longer, or until most of the liquid has cooked away.
- Remove the cinnamon stick and bay leaf before serving.
- NOTE: If you can't find garam masala, use just a small dash each of ground black pepper, rock salt, cinnamon, & cardomom.
Nutrition Facts : Calories 250.6, Fat 8.9, SaturatedFat 4.3, Cholesterol 9.3, Sodium 60.5, Carbohydrate 37, Fiber 4.4, Sugar 27.6, Protein 3
Tips:
- Choose the right apples: For this recipe, it's best to use firm, tart apples that hold their shape well when cooked. Granny Smith, Honeycrisp, and Pink Lady are all great options.
- Use a variety of spices: The key to making these spiced apples is to use a variety of spices. Cinnamon, nutmeg, ginger, and allspice are all classic choices, but you can also experiment with other spices like cardamom, cloves, or mace.
- Don't skimp on the butter: Butter adds richness and flavor to the apples, so don't be afraid to use a generous amount. If you're vegan, you can substitute coconut oil or olive oil.
- Cook the apples until they're tender: The apples should be cooked until they're tender, but not mushy. This will take about 15-20 minutes, depending on the type of apples you're using.
- Serve the apples warm or cold: Spiced apples can be served warm or cold. They're delicious on their own, but they can also be used as a topping for oatmeal, yogurt, or ice cream.
Conclusion:
Spiced apples are a delicious and versatile treat that can be enjoyed in many different ways. They're perfect for a quick and easy snack, or they can be used as a topping for oatmeal, yogurt, or ice cream. With so many different ways to enjoy them, spiced apples are sure to become a favorite in your home.
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