Tag: apples

Apple Chutney Pork Chops
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Pork chops and apples just belong together so pork chops topped with homemade apple chutney take your average pork chop recipe to the next level!

Don’t let the simplicity of this recipe fool you. It is delicious! In fact, I kept munching on those apples while they were simmering and they made the house smell like heaven! It just screams fall and the sweet and tangy apples are perfect for kids and adults.

My daughter is obsessed with pork chops. She begs for them, yet barely eats chicken. It doesn’t make sense to me but whatever! She loves this version. Her other favorite is our stuffed pork chop dinner! If you need a new dinner recipe that the whole family will love, then this apple chutney for pork version needs to be on your recipe rotation!

Ingredients for Apple Chutney and Pork Chops

Ok the ingredients list is going to look a little long but most of the ingredients are spices, so grab your measuring spoons and get ready to make a dry rub for the pork chops and the most delicious homemade apple chutney. The flavors taste incredible! Here is what you will need:
- Boneless Pork Chops
- Dry Rub: Flour, Smoked Paprika, Chili Powder, Garlic Powder, Onion Powder, Kosher Salt
Apple Chutney
- Butter
- Salt
- Spices: Nutmeg, Curry Powder, Cardamom, and Ginger
- Honey
- Brown Sugar
- Apple Cider Vinegar
- Maple Syrup
- Dijon Mustard
- Cornstarch
- Water
- Honeycrisp Apples
- Golden Raisins
The measurements for each ingredient are listed in the recipe card at the end of the post.

What Apples Go Best with Pork?

Any of your typical baking apples work great with pork. You want an apple that is crisp with a strong apple flavor. These are our favorites: Honeycrisp, Braeburn, Pink Lady, Granny Smith, Gala, or Golden Delicious.

How to Cook a Pork Chop Perfectly

Pork chops often end up bland and dry, but they absolutely do not have to be! Here are some tips for making juicy golden boneless pork chops every time:
- A good pork chop must start with a delicious dry rub and then a good sear over medium-high heat. Searing creates a delicious crusty outside layer that seals in the juices.
- Once the chops have a golden sear, stick the cast iron skillet into the oven to bake until they are done. You are looking for 145 degrees Fahrenheit.
  
  PRO TIP: If you don’t have a cast iron pan, then sear on the stove in a nonstick skillet and move them to a baking dish to finish cooking in the oven.
- Which leads me to the next tip…have a good meat thermometer!
- Thicker pork chops make for more tender meat. When you get the thinner cut pork chops, they dry out super fast, so the thicker the better!
- Know your pork chop. If you get bone-in chops, they will need 10-15 minutes longer to cook. Just be aware of what you are buying and plan your cook time accordingly.
Now you can make a perfect pork chop every time!

What is Chutney?

Chutney is a sauce. Chutney is usually made of fruits or vegetables with vinegar, spices, and sugar.

How Do People Eat Chutney?

Chutney can be eaten in a variety of ways. It is coming to eat it over the top of meat, like we are doing in this recipe. It is also common to eat it with cheese, as a glaze on meats, use it as a dip for crackers or vegetables, or as a spread on a burger or sandwich.

What to Eat with Apple Chutney Pork Chops

I’ve actually only ever made these pork chops with a side of mashed potatoes and a veggie because it just feels so right, but there are options:

We would love to hear what you decide to make!

How Do You Reheat a Pork Chop?

Preheat an oven to 350 degrees. Put a little water in the bottom of an oven safe dish. Place the pork chop in the dish and cover. Bake for 10-15 minutes, or until the pork chop is hot.

How Long Do Pork Chops Keep?

You can keep left overs in the refrigerator in an airtight container for 3-4 days.

Apples and pork chops people! You have to try it and this homemade apple chutney is so flavorful and delicious. Now that you have all the tips for making juicy and tender pork chops, get your buns to the grocery store and let’s do this!

More Pork Recipes to Try:
Servings: 4

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

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Prepare the Pork Chops

In a shallow dish, whisk together all of the rub. Coat each side of the pork chops and set aside.

2 Tablespoons Flour, 1 teaspoon Smoked Paprika, 1 teaspoon Chili Powder, 2 teaspoons Garlic Powder, 1 teaspoon Onion Powder, 2 teaspoons Kosher Salt, 4 Boneless Pork Chops

Make the Pork Chops

Preheat the oven to 350 degrees

Heat a skillet over medium high heat and drizzle in about 2 tablespoons of canola oil or olive oil. Brown the chops on each side and place in an 8×8 baking dish.

2 Tablespoons Canola Oil

Bake for 40-50 minutes or until an internal temperature of 165 degrees. Meanwhile, prepare the chutney.

For the Apple Chutney

In a large saucepan, melt the butter and then whisk in the spices. Combine all remaining ingredients along with the apples.

1 Tablespoon Butter, 1/2 teaspoon Salt, Pinch Nutmeg, 1/4 teaspoon Curry Powder, 1/4 teaspoon Ground Cardamom, 1/2 teaspoon Ground Ginger, 1/4 Cup Honey, 1 1/2 Tablespoons Brown Sugar, 2 Tablespoons Apple Cider Vinegar, 2 Tablespoons Maple Syrup, 1/2 teaspoon Dijon or Ground Mustard, 2 Cups Honeycrisp Apples, 2 Tablespoons Golden Raisins

Bring to a boil over high heat, reduce the heat to medium low and simmer, uncovered for 10-15 minutes or until apples are tender. Whisk together the cornstarch and water and slowly drizzle into the simmering apples, stirring as you go until thickened slightly. Remove from heat until pork is done.

1 Tablespoon Cornstarch, 1 Tablespoon Water

Serve pork chops with mashed potatoes, chutney sauce and a sprinkle of parsley.

Parsley

Serving: 1gCalories: 574kcalCarbohydrates: 67gProtein: 40gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 130mgSodium: 2083mgPotassium: 966mgFiber: 4gSugar: 52gVitamin A: 697IUVitamin C: 5mgCalcium: 58mgIron: 2mg

Author: Sweet Basil

Course: All of the Best Pork Recipes on the Internet, Quick and Simple Dairy Free Recipes
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January 10, 2024
Brussels Sprout Salad
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This Brussels sprout salad has all the color, crunch, flavor, and goodness you could ever want in a salad!

Shredded Brussels sprouts, fruit, nuts, and cheese are tossed with a bright and tangy vinaigrette.

A Crisp & Crunchy Salad
- Just prep, dress, and toss, Brussel sprout salad is delicious as a side or lunch.
- Raw Brussels sprouts taste similar to coleslaw mix but slightly sweeter.
- This salad recipe stays crispy and crunchy longer than regular greens, so it’s perfect to make a day ahead.
Ingredients for Brussels Sprout Salad

Brussels Sprouts – Many stores sell shaved Brussels sprouts but you can also shred raw whole Brussels sprouts yourself (directions below). Replace Brussels sprouts with any type of coleslaw mix.

Fruit – Red apples are sweeter while green apples are tart and tangy – either will work. Pomegranate seeds (arils) and dried cranberries add sweetness.

Cheese – Feta is both salty and creamy and can be replaced with goat cheese or shaved parmesan cheese.

Nuts – I love walnuts, pecans, or almonds in this salad. If you’d like to make this nut-free, try pumpkin seeds or sunflower seeds.

Other Additions – Try adding red onion or a sprinkle of crispy bacon.

The Dressing

The dressing for this salad is very simple. It’s sweet and tangy – and perfect on a shaved Brussels sprouts salad. Honey can be replaced with maple syrup. If you’d prefer a store-bought dressing, choose a sweet and tangy vinaigrette or even coleslaw dressing.

How to Shred Brussels Sprouts for Salad
1. Remove any discolored leaves. Cut off the very end of the stem.
2. Use the slicing blade of a food processor or slice them very thinly with a sharp knife or mandoline.
3. Rinse the shredded sprouts in cold water and drain well before using.
How to Make Brussel Sprout Salad
1. Combine all the dressing ingredients in a jar and shake well.
2. Prep the Brussels sprouts in any of the methods listed in the recipe below, and rinse and dry them.
3. Toss chopped apples with lemon juice and then combine all ingredients (per the recipe below) in a large mixing bowl.
4. Toss with dressing before serving.
Tips for Brussels Sprouts Salad

If you shred your own Brussels, they can be rinsed and will last a week in the fridge before preparing the salad.

Keep leftover Brussels sprouts salad in a covered container for up to 3 days in the refrigerator.

More Brussels Side Dishes

This Brussel sprout salad is a favorite – however we love Brussels almost any way you serve them!

See All Brussels Sprouts Recipes

Did you love this Brussels Sprouts Salad? Leave us a comment and a rating below!
5 from 72 votes↑ Click stars to rate now!
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Brussels Sprout Salad

Shredded Brussels sprouts, crisp tart apples, feta cheese, cranberries, pomegranate arils, and walnuts are tossed in a tangy honey dijon vinaigrette.

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

In a small jar, combine olive oil, cider vinegar, honey, lemon juice, Dijon mustard, garlic powder, salt, and pepper. Shake well to mix.

Toast the nuts in a dry skillet over medium heat, stirring frequently, until they are fragrant and lightly browned, about 4 minutes.

Shred Brussels sprouts, rinse well, and dry.

Chop the apple and toss with 1 teaspoon lemon juice.

In a large salad bowl, combine Brussels sprouts, apple, dried cranberries, pomegranate arils, walnuts, and feta cheese.

Drizzle with dressing, toss to coat, and serve.

To Shred Brussels Sprouts:

Rinse Brussels sprouts and cut off a small piece of the stem end. Remove any discolored leaves.

Run Brussels sprouts through your food processor, slice on a mandoline slicer, or slice with a knife as thinly as possible.

Place shaved sprouts in a bowl of cold water to rinse and then drain well (I use my salad spinner).

Shaved brussels sprouts can be kept up to one week in the fridge.

Calories: 281 | Carbohydrates: 28g | Protein: 6g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 149mg | Potassium: 516mg | Fiber: 6g | Sugar: 17g | Vitamin A: 910IU | Vitamin C: 100mg | Calcium: 101mg | Iron: 1.9mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Salad, Side Dish

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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December 12, 2023
Virgin Hot Toddy: A Non-Alcoholic Holiday Cocktail

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A surprise hit on the botanical walks I lead, where a picnic rewards the exercise, is the hot toddy that I pour in late fall and winter. When “toddy” is mentioned, eyebrows are raised—some in hope and anticipation, some in trepidation. Because it means alcohol, doesn’t it? It can, but not necessarily. Some eyebrows sink in disappointment when they learn that this is a virgin version. But the surprise, for the eyebrows’ owners, is that their first, steaming sip is a happy one, because this warming toddy tastes satisfyingly grown up. It is portable for picnics, scaleable for big holiday parties, and comforting sipped during a gift-opening pause on Christmas Day.

Photography by Marie Viljoen.

Above: A hot toddy (and soup) are portable winter picnic fare.

Above: Cold creek, hot toddy (in a heat-proof Picardie glass).

I call my forager’s version of a hot toddy a Forest Toddy. It is spiced with local, seasonal aromatics, featuring the edible herbs and spices of maritime forests and land-locked woodlands.

Above: A frigid New Year’s Day picnic, with hot Forest Toddies.

The flavors of a hot toddy that tastes of place can shift. They may include the gin-y bittersweetness of juniper (otherwise known as eastern red cedar, Juniperus virginiana), bayberry (Morella pensylvanica), citrus-like spicebush (Lindera benzoin), sumac species, and the perfumed resin of needled evergreens like fir, hemlock, pine, or spruce (Abies, Tsuga, Pinus and Picea, respectively). Variations I have made include pine cone jam, which you can make or buy; dried magnolia petals, for their gingery, cardamom-like bitterness; and fragrant sweetfern (Comptonia peregrina).

Caveat: Does it go without saying that you should never use yew (Taxus), also a needled evergreen? Not only is yew not aromatic, but it is decidedly toxic.

Above: Virgin Forest toddies with hardy orange and fir garnishes.

The fun of this hot toddy recipe is that it is endlessly various and open to creativity. You can glean ingredients from your pantry, garden, farmer’s market, or grocery store. Its success depends on balance: between sweet and tart, tannic and aromatic. Layers of botanical flavor give it a sense of toddy gravitas and the complexity that is often associated with booze. I’m not saying you can’t add a dash of your favorite spirit (bourbon and rye spring to mind), but I can assure you that no one will miss it.

Above: Blood orange and yuzu peel, crushed spicebush, fresh juniper, and bay leaf.

In winter, the juniper in my recipe is fresh, since its season is from late fall through spring; the spicebush is the dried fruit from late summer (or purchased online), or the tree’s aromatic winter twigs, scraped. The fir, well, that is trimmed from my (unsprayed) holiday tree. While fir is the most aromatic of the needled trees, hemlock and spruce have plenty to offer, as do pine needles.

Above: Farmer’s market apple cider.

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December 4, 2023
Roasted Pear & Apple Salad w/ Maple Vinaigrette – Oh Sweet Basil
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We love to make this roasted pear and apple salad in the fall with all the freshly harvested apples and pears!

It is topped with prosciutto, cinnamon pecans, pepitas, gorgonzola and raisins then tossed with the most stunning caramelized shallot maple vinaigrette.

Ingredients for Roasted Apple Salad

Here is a list of the ingredients you will need for this salad recipe:
- Prosciutto – adds crunch and smoky delicious flavor
- Honeycrisp Apples (or Jonagold) – these apples hold up great to roasting and the flavor is the best
- Bartlett Pear (or Bosc) – become so flavorful and delicious when roasting
- Cinnamon Pecans (or Hazelnuts) – You can buy these at the store or make them on your own. See section below for how to make them at home.
- Olive Oil – helps keep the apples and pears from sticking to the pan
- Black Pepper – adds flavor
- Mixed Greens with Arugula – If your container of mixed greens doesn’t include arugula then buy some arugula and add it. Arugula just shines in this salad!!
- Gorgonzola – We love gorgonzola but it is easily substituted with any cheese you love. Try smoked cheddar, gouda, goat cheese, manchego, gruyere, etc.
- Pepitas – adds a yummy little crunch and nutty flavor
- Golden Raisins – can be replaced with regular raisins, craisins or pomegranate seeds
Vinaigrette

This recipe was inspired by a Taste of Home recipe I was reading. It just sounded so good and it was fabulous on this salad! Here is what you will need:
- Shallots – have a mild onion flavor and caramelize quickly
- Kosher Salt – adds a touch of flavor to the shallots as they caramelize
- Maple Syrup – use the real stuff!
- White Balsamic Vinegar (or Apple Cider Vinegar) – you gotta have vinegar for a vinaigrette, both these options are sweet and tangy
- Olive Oil – the base of the vinaigrette
The measurements for each ingredient in the salad and in the homemade dressing are listed in the recipe card at the end of this post.

What Apples are Best for Salads?

I am forever loyal to honeycrisp apples! Jonagold will also work great. If you can’t find those or if they are too expensive (they can get quite pricey), then go with gala, granny smith, or Braeburn.

How to Roast Apples and Pears

Roasting apples and pears is so easy! You will want to slice them pretty thin, cutting the pears a little thicker than the apples. Then lay them on a baking sheet that has been drizzled with a little olive oil to prevent sticking. Make sure all the slices are in a single layer. Place them in a preheated oven (425 degrees) and let them roast for 10 minutes. Then flip them all over and roast them for about 5 more minutes or until they are golden.

How to Make Cinnamon Pecans

Do you ever smell those to-die-for cinnamon nuts at football games or state fairs? It is seriously the best smell on earth! You can make them at home so easily! Here is what you will need:
- 1 1/2 cups whole pecans
- 3 Tablespoons sugar
- 1 1/2 teaspoons ground cinnamon
- 2 Tablespoons water
To make the nuts, add all ingredients to a large skillet over medium-low heat. Stir everything together and then keep stirring as the sugar begins to melt. Cook until pecans have begun to toast lightly (about five minutes) and then pour onto parchment paper to cool. You can use this same technique with almonds, hazelnuts, walnuts, etc.

Can I Use Bacon Instead of Prosciutto?

Yes, but prosciutto feels lighter in this salad and is healthier than bacon. I realize that bacon is probably something you might already have on hand so if you that’s what you have, then go for it!

What to Serve with this Salad

If you want to make this salad a little heartier, add some grilled chicken or smoked chicken. Keeping it a side dish is also a great option to alongside a roasted whole chicken, a pork tenderloin or a pot roast.

How to Store Salad

Salads are tricky to store once they have all been put together because the lettuce gets so wilty and soggy. So if you have extra salad that has already had everything added to it, just eat it within a day or too and store it in the an airtight container.

You can store everything separately for longer and just assemble everything right before eating. The dressing, roasted fruits and cinnamon pecans can be made ahead of time and it’s super fast to just assemble everything.

I am a salad lover! Give me all the salads all the days and I am a happy lady! So I love assembling salads and trying different combinations of toppings and dressings. This roasted pear and apple salad hits all the necessary salad notes…crunchy, salty, sweet, creamy, chewy, yummy yummy yum yum yum!

More Delicious Salad Recipes
Servings: 6 -8

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Vinaigrette (adapted from Taste of Home)

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Preheat the oven to 400.

Lay the prosciutto out onto a sheet pan so the pieces aren’t overlapping. Bake for about 9-12 minutes, or until crisp. Quickly transfer to a plate lined with paper towels and set aside until cool. Once cool, crumble to pieces.

12 oz Prosciutto

Increase the oven temperature to 425 degrees and drizzle a little olive oil on the pan. Add the sliced apples and pears to the sheet pan, spreading them in an even layer. Roast for 10 minutes. Then flip the fruits and roast for another 5 minutes, or until golden. Set aside to cool.

1 1/2 Honeycrisp Apples, 1 Bartlett Pear

Meanwhile, heat a skillet over medium heat. Once hot add a drizzle of olive oil, then gently add the shallots, and a pinch of salt to the skillet. Sauté for a few minutes without stirring until the shallots are caramelized and softened.

Kosher Salt, 2 Shallots

Stir in the maple syrup and vinegar. Let simmer for 30 seconds or until the liquid is absorbed. Transfer to a bowl and let cool.

4 Tablespoons Maple Syrup, 4 Tablespoons White Balsamic Vinegar

Slowly drizzle in the olive oil to the shallots, and season with salt and freshly cracked black pepper to taste.

1/3-1/2 Cup Olive Oil, Black Pepper

Add the mixed greens with arugula to a large mixing bowl. Add the roasted apples, pears, pecans, prosciutto, cheese, raisins and pepitas.

1 Cup Cinnamon Pecans, 1 Container Mixed Greens with Arugula, 6 oz Gorgonzola, 2 Tablespoons Pepitas, 3/4 Cup Golden Raisins

Drizzle in the vinaigrette and toss to combine. Taste the salad and season with more salt and freshly cracked black pepper if needed. Serve immediately.

Nuts – We purchase cinnamon pecans from the nut section of the store or you can make your own. 1 1/2 cups whole pecans 3 Tablespoons sugar 1 1/2 teaspoons ground cinnamon 2 Tablespoons water Add all ingredients to a large skillet over medium-low heat. Stir all ingredients together and then keep stirring as the sugar begins to melt. Cook until pecans have begun to toast lightly, about five minutes and then pour onto parchment paper to cool.

Cheese – This is a great salad to use your favorite cheese like:

smoked cheddar,

aged sharp cheddar

manchego

gouda

gruyere

goat cheese

Raisins – You can use craisins or pomegranates for a more holiday festive salad.

Calories: 710kcalCarbohydrates: 47gProtein: 16gFat: 52gSaturated Fat: 15gPolyunsaturated Fat: 8gMonounsaturated Fat: 25gTrans Fat: 0.1gCholesterol: 59mgSodium: 783mgPotassium: 496mgFiber: 4gSugar: 35gVitamin A: 275IUVitamin C: 5mgCalcium: 203mgIron: 2mg

Author: Sweet Basil

Course: 100 + Salad Recipes to Obsess Over
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Sweet Basil

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November 13, 2023
“Invisible Apple Cake” Is So Delicious It Will Disappear in Minutes

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Grab a slice before it’s gone.
READ MORE…

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Kristina Razon

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November 11, 2023
Waldorf Salad
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Waldorf salad is a classic side dish with a nostalgic flair!

Apples, walnuts, celery, grapes, and raisins unite in a simple mayonnaise dressing for a unique flavor combination!

Prep it ahead for your next holiday dinner or throw this easy salad together in minutes when something different is needed on the table.

What is Waldorf Salad?
- The original Waldorf salad recipe was created by the maître d’hôtel, Oscar Tschirky, from the Waldorf Astoria Hotel in New York City. The classic Waldorf salad recipe only contained apples, celery, and mayonnaise.
- This Waldorf salad recipe is a spin on the classic with its vintage ingredient list that includes fruit, nuts, and raisins!
- It’s super easy to prepare, even small kids can help!
- The crisp sweetness of apples offsets the walnuts and celery perfectly.
- A classic Thanksgiving or Christmas dish that will be a hit served as an appetizer or a side dish.
Waldorf Salad Ingredients

Apples – Crisp & sweet red apples are the best apples to use. Go for Honey crisp for the best texture or classic MacIntosh. Red delicious, Gala apples, Fuji, or pink lady will all work. If you prefer tart apples, green Granny Smith apples will make a very tart Waldorf salad!

Grapes & Raisins – This salad uses a combo of red grapes and green grapes. Regular sultana raisins are typical in Waldorf salad, but dried cranberries add a bright and tangy burst. Experiment with different dried fruits like blueberries, goji berries, or dried cherries.

Walnuts – Walnuts give this salad extra crunch and flavor! Other nuts and seeds to try include crushed Brazil nuts, almonds, pecans, or toasted sunflower seeds. Go for unsalted nuts to keep the flavors clean. Watching calories? Simply replace nuts with extra celery!

Dressing – Simple mayo with sugar added keeps this salad creamy. Try swapping half the mayo for sour cream or for a lower fat option, swap for plain Greek yogurt.

Variations – Make it into an entree salad or sandwich filling with the addition of chopped chicken and onion or serve it over a bed of lettuce leaves. Add in some pepitas (shelled pumpkin seeds), mini marshmallows, poppy seeds, or even hemp hearts for extra protein.

How to Make Waldorf Salad

Simple is the name of the game with this recipe:
1. Wash and chop apples, slice celery, and halve grapes. If using whole walnuts, chop them.
2. Whip mayonnaise with sugar.
3. In a large bowl, toss apple mixture (per recipe below) with dressing, taste and add salt & pepper to taste, and chill.
Can It Be Made Ahead?

To make Waldorf salad ahead of time, chop the apples and toss them in a lemon juice and water mixture, making sure each piece is thoroughly coated. This will keep the apples from oxidizing and will add a bright, citrusy element to the dressing.

Storing Waldorf Salad

Store leftover salad in an airtight container, and keep refrigerated for up to 3 days. Drain the liquid off before serving, then mix in a teaspoon or two of fresh mayonnaise with a sprinkle of sugar and perhaps a squeeze of lemon. Delish!

Sweet and Savory Salad Recipes

Did your family enjoy this Waldorf Salad? Be sure to leave a rating and a comment below!
5 from 43 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Waldorf Salad

Waldorf salad is a nostalgic salad that combines celery, grapes, apples, walnuts, and raisins in a creamy base.

Prep Time 15 minutes

Cook Time 5 minutes

Chill Time 1 hour

Total Time 1 hour 20 minutes

Combine mayonnaise and sugar. Set aside

In a medium bowl, toss together all remaining ingredients.

Stir in the mayonnaise mixture and stir to combine.

Leftover salad can be stored in an airtight container in the fridge for up to 3-4 days. Stir before serving again.

Calories: 264 | Carbohydrates: 20g | Protein: 2g | Fat: 20g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 128mg | Potassium: 227mg | Fiber: 2g | Sugar: 12g | Vitamin A: 100IU | Vitamin C: 4.2mg | Calcium: 21mg | Iron: 0.6mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Salad, Side Dish

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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November 7, 2023
The Brilliant Way I Use Leftover Apple Peels from Making Pie

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Going apple picking is filled with so much potential: The possibility of future pies, cakes, and maybe some fritters. But with all that you’ll make and bake, there is most certainly going to be apple scraps. The peel, core, and blemished spots not required for your treats can certainly accumulate. Maybe there is even an apple end that doesn’t quite layer into that perfect apple galette. What is one to do with the leftover apple? Apple stock, of course!

Apple stock is as simple as taking all of your apple scraps, taking cues from a savory stock, and boiling it off. You can use scraps from a galette, applesauce, even a savory pork and apple stew. Apple stock contains multitudes not just because it cuts down on food waste, but also because it’s also a delicious base in a drink, as a glaze, and beyond.

My method for apple stock is quite straightforward. Simmer the apple peels with water until it reduces down by half. The next day, feed the mixture more apple peels and water and repeat, until you ultimately end up with a super-flavorful stock.

Steps for Making Apple Stock

Combine the peel from 2 pounds of apples with 2 quarts of water. Bring to a boil and simmer it until it reduces down to a quart. The next day, add the scraps from 2 more pounds of apples and add 1 pint water. Reduce again until it’s slightly less than a quart. Repeat the process on the third day. The color of the stock will begin to have a deeper hue. By this fourth time it will reduce down to one pint of apple stock.

Homemade apple stock can be added to cocktails, such as sangria or a spritz. It can also be cooked down to a glaze for chicken or roasted vegetables, or used in place of apple cider in cider doughnuts.

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Ben Weiner

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October 31, 2023
Stuffed Caramel Apple Cookies Are Irresistibly Gooey

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Kristina Vänni

Internationally recognized culinary authority Kristina Vänni is a well-known food writer, engaging TV host, award-winning recipe developer, food stylist, and photographer. In addition to writing for industry-leading websites including Better Homes and Gardens, The Spruce Eats, and Food52, she has been a featured expert on national media such as ABC News’ “World News Tonight” and CBS’ “The Talk” and has served as a spokesperson and recipe developer for national brands such as Finlandia, KitchenAid, Post Foods, Baileys, among many others. Kristina is currently writing her first cookbook, an exploration of the traditional and seasonal cuisine from her family’s dairy farm in Finland. Kristina enthusiastically shares her creative content, behind-the-scenes peeks, and industry expertise with food enthusiasts on Instagram, Facebook, and Twitter.

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Kristina Vänni

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October 30, 2023
No-Bake Caramel Apple Éclair Cake Will Have You Going Back for Seconds

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Sara Haas

Sara Haas RDN, LDN, is a food and nutrition expert with formal training in the culinary arts. She works as a freelance writer, recipe developer, food photographer, media authority, public speaker, and consultant dietitian/chef. Sara is a former culinary and nutrition instructor, and served as a National Academy of Nutrition and Dietetics Media Spokesperson. Sara has been featured in Eating Well Magazine, Shape Magazine, Parents Magazine, USA Today, The Wall Street Journal, The Huffington Post, Epicurious, BabyCenter, O Magazine, and Today’s Dietitian Magazine.

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Sara Haas

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October 22, 2023
This DIY Caramel Apple Bar Is the Best Way to Serve Dessert on Halloween

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Bobbing for apples at a Halloween party is so 2019 (hello, germs) — and it’s also a big, wet mess. Instead of getting water everywhere, opt for a beloved fall treat from childhood for kids and adults alike: caramel apples. For your next party, tap into your guests’ sense of nostalgia with a build-your-own caramel apple bar. From the supplies you’ll need to tips and tricks to prevent sticky messes, here’s how to do it — and be the host with the most this autumn:

What You’ll Need for a DIY Caramel Apple Bar

How to Set Up the DIY Caramel Apple Bar

DIY Caramel Apple Bar Techniques and Tips

In my years of hosting DIY caramel apple bars, these are a few best practices that can make this Halloween treat mess-free and more entertaining.

Did you try this for your Halloween party? Let us know how it went in the comments below!

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Jennifer Billock

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October 20, 2023