Grape And Spiced Cran-Apple Jam Recipe – Grape And Apple Conserve Recipe – How To Make Cran-Apple Grape Conserve

Total Time: 120 mins

Ingredients

• 6 whole cloves
• 6 whole allspice berries
• 8 cups seedless red grapes
• 6 cups sugar
• 4 medium tart apples, peeled and chopped (about 4 cups)
• 4 cups coarsely chopped fresh cranberries
• 3 tablespoons lemon juice plus enough water to equal 1 cup
• 1-1/2 teaspoons ground cinnamon
• 1 medium tart apple, peeled and shredded (about 1 cup)

Directions

1. Make a spice bag by placing cloves and allspice berries on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string.
2. In a stockpot, combine next 6 ingredients. Add spice bag. Bring to a boil. Reduce heat; simmer, uncovered, until mixture begins to thicken, about 45 minutes. Add shredded apple; simmer until thickened, 35-45 minutes longer (mixture will thicken more after cooling). Discard spice bag.
3. Carefully ladle hot mixture into 10 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
4. In batches, place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

This delicious recipe and photos were created by TasteOfHome.com, we simply shared it. Check them out for more great ideas!

Peanut Butter Apple Nachos Recipe – Vegan Snack Recipe

Prep: 5 mins – Total: 5 mins

Ingredients

• 1 large apple (or 2 small apples), I used pink lady
• 1-2 tablespoons smooth peanut butter, melted
• 1-2 tablespoons jelly, your favorite flavor
• chia seeds, optional

Instructions

1. Cut apple(s) in thin slices and arrange on a plate.
2. Top with melted peanut butter and jelly.
3. Option to top with a sprinkle of chia seeds or nuts.
4. Enjoy!

This delicious recipe and photos were created by TrialAndEater.com, we simply shared it. Check them out for more great ideas!

Pumpkin Apple Cobbler Recipe

Prep: 20 mins – Total: 4 hrs

Ingredients

• 5 cups sliced peeled tart apples (about 4 medium)
• 1 cup fresh or frozen cranberries
• 1 cup packed dark brown sugar, divided 
• 2 teaspoons ground cinnamon, divided 
• 1 teaspoon vanilla extract
• 1/2 cup butter, softened
• 3 large eggs, room temperature
• 1 can (15 ounces) pumpkin
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• Chopped pecans, optional 
• Vanilla ice cream or whipped cream

Directions

1. In a 4- or 5-qt. greased slow cooker, combine apples, cranberries, 1/2 cup brown sugar, 1 teaspoon cinnamon and vanilla.
2. In a large bowl, cream butter and remaining 1/2 cup brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin. In another bowl, whisk flour, baking powder, baking soda, salt and remaining 1 teaspoon cinnamon; beat into pumpkin mixture.
3. Spread over apple mixture. If desired, sprinkle with pecans. Cook, covered, on high until apple mixture is bubbling around edges and cake is set, about 4 hours. Serve with ice cream or whipped cream.

This delicious recipe and photos were created by TasteOfHome.com, we simply shared it. Check them out for more great ideas!

Apple Scalloped Potatoes Recipe

Prep: 25 mins – Cook: 55 mins

Ingredients

• 1 medium Granny Smith apple, peeled and thinly sliced
• 1 teaspoon sugar
• 1 teaspoon lemon juice
• 2 tablespoons butter
• 1/2 cup sliced sweet onion
• 4 medium red potatoes, thinly sliced (about 1 pound)
• 3/4 cup plus 2 tablespoons shredded Parmesan cheese, divided
• 1/2 cup heavy whipping cream
• 1/2 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 bacon strips, cooked and crumbled
• Chopped fresh parsley, optional

Directions

1. Preheat oven to 350°. In a small bowl, combine apple slices, sugar and lemon juice; toss to coat. Set aside. In an 8- or 9-in. cast-iron or other ovenproof skillet, heat butter over medium heat. Add onion; cook and stir until crisp-tender, about 3 minutes. Remove from the heat.
2. Alternately arrange potato and apple slices in a single layer in same skillet. Combine 3/4 cup Parmesan cheese, cream, thyme, salt and pepper; pour over top.
3. Bake, uncovered, 50 minutes. Top with bacon and remaining 2 tablespoons Parmesan cheese. Bake until potatoes are tender and top is lightly browned, 5-10 minutes longer. Let stand 10 minutes before serving. If desired, sprinkle with parsley.

This delicious recipe and photos were created by TasteOfHome.com, we simply shared it. Check them out for more great ideas!

Simple Apple Cake Recipe

Prep: 25 mins – Bake: 35 mins

Ingredients

• 1-3/4 cups sugar
• 1 cup vegetable oil
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1-1/4 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon baking soda
• 2 cups finely chopped peeled tart apples
• 1 cup chopped walnuts
• 1-1/4 cups whipped topping

Directions

1. Preheat oven to 350°.
2. In a large bowl, beat the sugar, oil, eggs and vanilla until well blended.
3. Combine the flour, baking powder, salt, cinnamon and baking soda; gradually beat into sugar mixture until blended. Fold in apples and walnuts.
4. Transfer to a greased 13×9-in. baking dish.
5. Bake until a toothpick inserted in the center comes out clean, 35-45 minutes.
6. Cool on a wire rack.
7. Serve with whipped topping.

This delicious recipe and photos were created by TasteOfHome.com, we simply shared it. Check them out for more great ideas!

Crockpot Bratwurst With Sauerkraut And Apples Recipe

Prep: 15 mins – Total: 6-8hrs

Ingredients

• 4 pounds uncooked bratwurst links
• 3 bottles (12 ounces each) German-style beer or 4-1/2 cups reduced-sodium chicken broth
• 1 jar (32 ounces) sauerkraut, rinsed and well drained
• 4 medium Granny Smith apples (about 1-1/4 pounds), cut into wedges
• 1 medium onion, halved and thinly sliced
• 1-1/2 teaspoons caraway seeds
• 1/4 teaspoon pepper

Directions

1. In a large nonstick skillet, brown bratwursts over medium-high heat in batches. Transfer to a 7-qt. slow cooker. Add remaining ingredients.
2. Cook, covered, on low 6-8 hours or until a thermometer inserted in sausage reads at least 160°.

This delicious recipe and photos were created by TasteOfHome.com, we simply shared it. Check them out for more great ideas!

Apple Spice Waffles Recipe

Prep/Total Time: 30 mins

Ingredients

• 2 cups biscuit/baking mix
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 2 large eggs, room temperature
• 1-1/2 cups 2% milk
• 6 tablespoons butter, melted
• 1 cup chopped peeled apple
• Optional: Whipped cream and maple syrup

Directions

1. Preheat waffle maker. In a large bowl, combine biscuit mix, cinnamon and nutmeg. In another bowl, whisk eggs, milk and butter; stir into dry ingredients just until moistened; stir in apple.
2. Bake waffles according to manufacturer’s directions until golden brown. If desired, serve with whipped cream, syrup and additional chopped apples.

This delicious recipe and photos were created by TasteOfHome.com, we simply shared it. Check them out for more great ideas!

Apple & Sage Roasted Butternut Squash Recipe

Prep: 20 mins – Cook: 30 mins – Total: 50 mins

Ingredients

• 1 small butternut (2.5 pounds -or 4 cupsof cooked butternut)
• 2 tablespoons coconut oil, olive oil or butter
• 1 large apple- gala, honey crisp, diced (more for garnish, optional)
• 2 large shallots (or 1 onion)- diced
• 5 fat garlic cloves – rough chopped
• 1 teaspoon fresh ginger – rough chopped ( or use ginger paste)
• 1 tablespoon fresh sage, and more for garnish
• 3 ½ –4 cups vegetable stock or chicken stock (I used 4 cups water with 2 teaspoons veggie bouillon paste)
• 1 teaspoon kosher salt
• ½ teaspoon fresh cracked pepper
• fresh grated nutmeg– optional ( about ¼ teaspoon, more to taste, feel free to use ground)
• pinch cayenne -optional, but tasty here.
• ½– 3/4 cup coconut milk (from a can) or use ¼-1/2 cup heavy cream or half and half. For a lighter version, sub almond milkor just leave it out, thinning the soup with more veggie stock if you prefer.
• 1–2 teaspoons maple syrup (optional- see notes)
• 1/2 teaspoon apple cider vinegar (optional- see notes)
• Optional Garnishes- crispy sage, Pumpkin seed “Brittle”, sumac, warm coconut milk, sautéed diced apple (sauté in coconut oil)

Instructions

1. Preheat oven to 425F
2. Split the butternut in half lengthwise, place open side down, on a greased or parchment-lined, rimmed sheet pan. (See notes) Roast 30-35 minutes or until easily pierced with a fork, through the skin at the top, narrow end.
3. While the butternut is roasting, chop the onion, apple, garlic, and ginger and herbs.
4. Heat oil in a large heavy bottom pot or dutch oven, over medium heat.
5. Add onion and apple and cook 6-7 minutes, stirring until golden and tender, then add garlic and ginger, and cook 4-5 more minutes, add the herbs,turning the heat down to med-low for one more minute. It will smell divine. Turn heat off.
6. When the butternut is tender, flip them over, let them cool down, enough to handle, then scoop out seeds. Scoop out flesh and place in a bowl, you should have 3 3/4 to 4 cups.
7. Add the apple onion mixture to the same bowl.
8. Then, blend in batches with the veggie stock until very smooth, using a blender. (If using hot ingredients, be sure to Hold the lid down tight with a kitchen towel– to prevent a blender explosion!) If you prefer a thicker soup, add less water, thinner soup, more water.
9. Add the blended soup back into the same pot and warm over low heat. Add salt, pepper, nutmeg. Stir in you choice of milk to desired richness.
10. Taste. If you’d like more sweetness, a teaspoon or two of maple syrup will help. If you need a little acidity, a few drops of AC vinegar, or squeeze of orange juice is nice. Adjust salt.
11. To serve, divide among bowls, sprinkle with maple-glazed pumpkin seeds, crispy sage leaves, sautéed apple.

This delicious recipe and photos were created by FeastingAtHome.com, we simply shared it. Check them out for more great ideas!

Apple-Sausage Stuffing Recipe

Directions

• 1 tsp olive oil
• 2 links turkey sausage, preferably apple, casings removed
• 1 medium onion, diced
• 2 stalks celery, diced
• 1 Granny Smith apple, cored, peeled, and diced
• 1⁄2 cup dried cranberries
• 2 cloves garlic, minced
• 5 cups cubed bread from a sturdy loaf or baguette, preferably whole wheat (Slightly stale bread works best. If the bread is fresh, place in a 350°F oven for 10 minutes before using.)
• 10–12 leaves fresh sage, chopped
• 1 1⁄2 cups low-sodium chicken stock
• 1 egg, beaten
• Salt and black pepper to taste
• 2 Tbsp cold butter, diced

Directions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the sausage, onion, celery, apple, cranberries, and garlic and sauté for about 10 minutes, until the vegetables are soft and the sausage is just cooked through.
3. Combine the bread, sausage-vegetable mixture, sage, stock, and egg in a large mixing bowl.
4. Toss to evenly coat the stuffing with the liquid. Season with a few pinches of salt and black pepper.
5. Place in a 13″ x 9″ casserole dish and dot with the butter.
6. Bake, uncovered, for about 40 minutes, until the top of the stuffing is nicely browned and crunchy.

This delicious recipe and photos were created by EatThisNotThat.com, we simply shared it. Check them out for more great ideas!

Cranberry Apple Chutney Recipe

Ingredients

• 1kg cooking apples, peeled and chopped into small chunks
• 500g eating apple, peeled and chopped into large chunks
• 450g onion, sliced
• 50g fresh root ginger, finely chopped
• 1 tsp peppercorns
• 500g granulated sugar
• 250ml cider vinegar
• 500g cranberry

Directions

• Place all ingredients except cranberries in a large heavy-based saucepan, then gently heat, stirring, until the sugar dissolves. Bring to the boil, then reduce heat and simmer, uncovered, for about 50 mins, stirring regularly until the apples and onions are tender, the mixture has thickened and no watery juice remains.
• Add the cranberries, then cook for a further 10 mins or so until just softened but not burst.
• Spoon the hot chutney into sterilised jars and seal. Store unopened in a cool, dark place. The chutney will keep for up to 6 months. Chill on opening.

This delicious recipe and photos were created by BBCGoodFood.com, we simply shared it. Check them out for more great ideas!