Stewed apples are like applesauce, except chunky. Serve these warm or at room temperature alongside a meat and potatoes meal. We make a big batch of these at least once a week all during apple season and sometimes eat stewed or fried apples three times a day – we are our own best customers! We like Golden Delicious for these, but others prefer Jonathans. For stewed apples, peel, core, and thickly slice 6 large, ripe apples into a heavy skillet (preferably non-stick) with ½ cup white Karo syrup, 2 T. margarine, ½ tsp. cinnamon and ¼ tsp. nutmeg. Cook until almost tender. You may add 2-6 T. sugar. We prefer the tartness. For fried apples, double the margarine, and omit the spices-so good, but not for fat watchers!
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