Apples, Apples, Apples


This is a nice accompaniment to spiced pork, roasted chicken or grilled salmon.


3 tart cooking apples, cored and diced (no need to peel)

½ cup chopped white onion

1 tablespoon minced ginger root

½ cup orange juice

1/3 cup cider vinegar

½ cup brown sugar

1 teaspoon grainy mustard

1/4 teaspoon hot pepper f lakes

½ teaspoon salt

½ cup raisins or currants


Combine all ingredients except the raisins in a heavy sauce- pan. Bring to a boil, stirring constantly, then reduce to simmer and stir occasionally until most of the liquid has evaporated; about 45 minutes. Remove from heat and add the raisins. Store in the refrigerator or can using traditional methods.

(Source: Adapted from a recipe by the Washington State Apple Commission)



Before they taste this, people wonder at the lack of spices. If lovely fresh apples are used, the spices won’t be missed.


1 egg

¾ cup sugar

½ cup f lour

1 teaspoon baking powder dash of salt

½ teaspoon vanilla

2 cups diced apples, peeled and sautéed in 1 tablespoon butter until soft

½ cup chopped walnuts


Beat the egg, gradually adding the sugar and vanilla. Then add f lour, baking powder and salt to create a smooth batter. Fold in sautéed apples and nuts, then pourinto a buttered and floured 8-inch-square glass pan. Bake for about 30 minutes at 350 degrees F. Cut into squares and serve with caramel topping, ice cream orboth.



This is one of the simplest and most delicious ways to prepare fresh apples. Keep a jar on hand to serve over cake, ice cream, pound cake or yogurt,with your morning granola or straight out of the jar with a spoon at two in the morning, when you find yourself alone and hungry.


4 sliced apples; no need to peel

4 tablespoons butter (no substitute)

A pinch of nutmeg

1 teaspoon cinnamon

1 cup walnuts

1 cup brown sugar

1 cup cream or buttermilk


Melt the butter in a heavy pan. Add the sugar and swirl until melted. Add the spices and apples and sauté until the apples are tender. Add the walnuts and stir.Turn off the heat, and slowly stir in the cream. Serve immediately over ice cream or cake, and keep the leftovers in a jar in the fridge.

(Source: Traditional)