I invented this as soon as we moved to the beautiful Shenandoah Valley and partook of some of the wonderful home-grown apple crops that abound around here in October! Our favorite local orchard is Paugh's, down Route 42 South that produces delightful apples, apple cider, and apple butter (I procured the applejack elsewhere!). Serve with any pork or ham dish.
Serves: 6-8
Prep.Time: 45 minutes
2 cups Apple Cider
Juice of 1 Lemon
3 tablespoons Applejack, or Apple Cider
6 large Apples (Stayman, Empire, Rome or combination)
1 cup packed Brown Sugar
1/2 cup granulated sugar
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/8 teaspoon ground Cloves
Pinch of ground ginger Pinch of kosher salt
Place cider, lemon juice and applejack into a large saucepan. Peel, core and thinly slice the apples; add to saucepan.. Add remaining ingredients; mix well. Bring slowly almost to a boil; lower heat and simmer 30-40 minutes, stirring occasionally, or until apples are tender but not mushy. Let cool about 30 minutes. Serve warm, room temperature, or chilled. Makes about 2 quarts.
Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved