Caramel Apple Butter

Ingredients:

• 4 lb. firm, crisp apples, like Fuji or King David
• 1 tbsp. canola oil
• 1½ cups granulated sugar
• 2 tbsp. butter
• ½ cup heavy whipping cream, at room temperature
• 2 tbsp. dark brown sugar
• 2 tsp. lemon juice
• 1½ tsp. vanilla extract
• ½ tsp. kosher salt

 

Directions:

Preheat oven to 350°. Peel and core apples; cut them into eighths. Toss with oil and place on a parchment paper-lined baking sheet. Roast for 1½ hours, until golden; set aside. When apples are cool enough to handle, place in the bowl of a food processor and purée slightly; set aside.

In a 4-qt. saucepan over high heat, combine granulated sugar and ½ cup water. Cook without stirring, 7–9 minutes, or until a candy thermometer reads 385°. When it starts to caramelize, swirl the pan gently for even color. Slowly whisk in cream, then butter. Lower heat to medium and whisk until thick, about 1 minute longer. Remove from heat and whisk in brown sugar. With the motor of the food processor running, stream caramel into bowl with apples and purée until slightly smooth. Add lemon juice, vanilla, and salt and mix until combined.

Makes 3 cups. 

Easy Refrigerator Pickles

Ingredients:

6 cups thinly sliced pickling cucumbers (~ 2 pounds)

2 thinkly sliced white onions

1.5 cups of white vinegar (I used half white and half champagne vinegar--wink!)

3/4 cups sugar (add some brown sugar for flavor)

3/4 teaspoon salt

1/2 teaspoon mustard seeds

1/2 teaspoon celery seeds

1/2 teaspoon ground turmeric

1/2 teaspoon crushed red pepper flakes

1/4 teaspoon freshly ground black pepper

1/4 teaspoon lemon pepper

4 garlic cloves thinly sliced

Directions:

Alternate layers of sliced cucumbers and sliced onions in the glass jars until full. Finish with a few onions.

Combine vinegar and remaining ingredients in saucepan, stir well. Bring to a boil; cook 1 minute. Pour over cucumber mixture and let cool. Cover and chill at least 4 days.

Note: These should be stored in a refrigerator (thus the name) and last about a month.