Michigan apples are great this year, we picked up a whole bushel of Northern Spies on Saturday for eating, cooking and baking. Sunday afternoon was spent peeling, coring and slicing, cooking and tasting. Great stuff to add to tasty meals the rest of the fall and winter.
For those who have asked for my recipe, here it is!
- 18 large apples, peeled, cored and sliced
- 3/4 tsp cinnamon, or to taste
- 1/2 tsp nutmeg
- 3/4 tsp salt
- 3 TBSP lemon juice
- 1/2 cup + 1 TBSP Bourbon
- 1 3/4 cup brown sugar, packed
- 1/2 cup honey
- 2 TBSP cornstarch
- 3/4 cup water
Mix apples with lemon juice, sugar, honey, salt, cinnamon, nutmeg and bourbon in a large pot. Cook over medium heat until apples are tender and the juice boils (about 20 minutes or so). Mix water and cornstarch together and add to mixture, continue to cook until the juices thicken. Enjoy! Great served warm as a side, or over ice cream. I usually freeze this in pint containers for later use. The above recipe makes about 7 pints.