Of course, natural apples are best consumed fresh, but if there is no cellar where they can be stored until spring, housewives come to the aid of various tasty apple preparations for the winter. I dedicate this collection of recipes to all those with a sweet tooth, because most of the recipes presented contain sugar.
Jam, jam, puree, ketchup, compote... and that's not all that can be made from apples.
For preparations, it is best to use summer (Belyi Naliv, Antonovka, Glory to the Winner) or autumn varieties of apples (Makintosh, Spartak, Pepinka), which are fully ripe and have absorbed all the summer sun.
But if you can’t buy these, nothing bad will happen and preparations made from winter apple varieties will also turn out delicious.
Dear friends, if you have your favorite and proven recipes for apple preparations, please share them in the comments. You can also take a photo of your apple preparations for the winter and attach the photo to the form with comments.
Apple and plum jam
Moderately gelled, picturesquely ruby, with delicate acidity. Assorted jam from apples and plums can be a universal additive for biscuits, bagels, cheeses, cottage cheese and pancakes. Are you intrigued? Then welcome to my kitchen, where I will tell you in detail how to make apple and plum jam. Recipe with photo HERE.
Adjika with apples
This aromatic and spicy sauce will be an excellent addition to main dishes.
You will need : 1 kg of tomatoes, 1 kg of bell pepper, 200 g of red hot pepper (optional), 200 g of garlic, 5 pears, 5 apples, 10 plums, 1 bunch of parsley, 1 cup of vegetable oil, 1/2 cup of 9% - vinegar, 1/2 cup sugar, 2 tbsp. salt, 1 tbsp. khmeli-suneli.
Preparation. Rinse all vegetables and fruits well, remove seeds and seeds, cut off the skins of apples and pears and pass everything through a meat grinder. Place in a deep enamel bowl, add salt, spices, sugar and chopped parsley. Pour in vegetable oil, vinegar and mix thoroughly. Leave at room temperature overnight. Then place the adjika into prepared jars, sterilize for 20 minutes and roll up.
Apple jam slices “Amber”
Apple jam in slices according to this recipe is not only appetizing, but also very bright. Apple slices acquire an amber hue due to a special cooking method. This amber apple jam will decorate any family tea party, and can also serve as an excellent sweet gift for the New Year and Christmas holidays. See the recipe with photos HERE.
Pickled apples
Apples have a very piquant taste; they are a good appetizer for meat dishes or an ingredient in potato, beet or cabbage salads.
You will need : 1 kg of apples (preferably sour), 100-200 ml of wine or apple cider vinegar, 100-200 g of sugar, water, spices (cloves, ground cinnamon, allspice) and salt to taste.
Preparation. Wash the apples, cut into quarters, remove the seeds and place in boiling water for 3 minutes, and then immediately in cold water for a minute. If the apples are small, you don’t need to cut them, just wash them well, blanch them and put them in a jar. To prepare the marinade, pour 2 cups of water into the pan, add sugar, add spices to taste and bring the mixture to a boil. Cook for 5 minutes, add vinegar and stir. Place the apples tightly in liter jars, fill with marinade and roll up.
Apple preparation for pies
Preparing the filling for apple pies for the winter allows you to save a lot of time when preparing baked goods: all you need to do is worry about the dough, and the apples are already ready - peeled and cut! If I’m interested in you, then I’m happy to invite you to my kitchen - I’ll show you how to prepare apples for the winter for pies. Recipe with photo erase HERE.
Recipe for candied apples with spices
These are not just dried apple pieces, but a real delicacy that can be offered to guests for dessert.
You will need : 1 kg of apples, 800 g of sugar, 1 orange, 5 cloves, 1 tsp. ground cinnamon, water and a little powdered sugar for sprinkling.
Preparation. Peel the apples and cut into small slices. Prepare the syrup: mix half the sugar and 3 tbsp. water, bring to a boil and cook. Place the apple slices in the syrup and simmer over low heat, stirring occasionally, until the apples become translucent. Cut the zest from the orange and add it to the apples, add all the spices and cook for another 10-15 minutes, stirring constantly. Line a baking sheet with parchment paper greased with butter or vegetable oil. Carefully place the apple slices on it and place in an oven preheated to 50°C with the door ajar for 2 hours. Then leave to dry for a day at room temperature. After that, dry it in the oven again. Sprinkle the finished candied fruits with powdered sugar and place in airtight containers. Store in a cool place.
Apple and chokeberry jam
Sweet, with a slight sourness and a characteristic taste of chokeberry (chokeberry) jam is a real find in the winter, when our body needs powerful support with vitamins and microelements more than ever. Thanks to chokeberry, this jam turns out to be mega-healing, has a rich color and is perfect for home tea drinking. How to cook, see HERE.
Recipe for cabbage with apples for the winter
Cabbage with apples is a hearty and tasty salad that can be served fresh or rolled into jars for the winter. The dish often includes onions, sweet peppers, eggplants and aromatic spices.
Cabbage with apples for the winter
A tasty and satisfying dish can be served as a side dish with meat or chicken.
- Chop the cabbage into thin strips, grate the carrots, and cut the apples into slices. Mix the ingredients in a deep bowl.
- Wash the jars and scald them with boiling water.
- Boil water, add salt.
- Place vegetables and fruits in the prepared dishes and fill them with brine.
- Close the jars with lids, turn them upside down and wrap them in a blanket. When the pieces have cooled, store them in the pantry.
You will be able to try the salad in 5-7 days.
Cabbage and apple soup recipe
You can use this preparation for preparing first courses.
- white cabbage – 1.5 kg;
- green tomatoes – 1 kg;
- carrots – 700 g;
- onion – 600 g;
- green apples – 300 g;
- vegetable oil – 300 g;
- sugar – 90 g;
- salt – 60 g;
- vinegar 70% – 15 g;
- black peppercorns – 20 pcs.
- Finely chop the cabbage, grate the carrots and apples. Cut the tomatoes into slices and the onion into half rings.
- Place the prepared products in a pan and fill them with vegetable oil. Add salt, pepper and sugar to the products.
- Place the bowl over medium heat and bring the soup to a boil. After 20 minutes, pour vinegar into them and cook the food for another 10 minutes.
- Place the vegetables in clean and dry half-liter jars, close the preparations with lids.
- Place the dishes on the roofs and cover them with a woolen blanket. The next day, the cooled jars can be stored in the cellar or any other cool and dark place.
When you want to make soup, simply add canned vegetables, fresh potatoes, chicken or meat to the boiling broth.
Salad for meat
A healthy and tasty side dish can be prepared from fresh vegetables and fruits.
- cabbage – 500 g;
- apple – 1 pc.;
- lemon – 1 pc.;
- olive oil – 80 g;
- red vinegar – 60 ml;
- grated ginger – 30 g;
- honey – 15 g;
- mustard – 15 g;
- salt - to taste.
- Cut the cabbage into thin strips, then rub it with salt with your hands.
- Grate the apple and pour lemon juice over it.
- In a small bowl, mix honey, vinegar, vegetable oil, mustard.
- Mix prepared ingredients with ginger and dressing.
Serve the dish as an appetizer or side dish.
Canned and fresh cabbage salad contains many vitamins, microelements and fiber.
Also interesting: pollock fish cutlets
Compote of apples for the winter with rose hips and lemon (recipe without sterilization)
Who said that the harvesting season is summer and early autumn? Even in October-November, you can do home canning and do it quite successfully. For example, at this time I finish a very tasty and healthy apple and rosehip compote. The recipe is very simple, and compote is always very popular in the winter season. See the recipe HERE.
Pickled cabbage with apples
Autumn is coming, which means it’s a busy time for making all kinds of winter supplies that can help you fill your family’s menu with tasty and healthy dishes in these difficult times. And in winter and early spring, when the shortage of fresh or spicy vitamin snacks is especially acute, pickled cabbage with apples will come in handy.
In addition to the ease of making this dish, you should also take into account its exceptional budget, although it can become a real decoration for the table. After all, in the fall, during the season, cabbage is one of the cheapest and at the same time vitamin-rich vegetables. And apples, if there is a fruitful year, are found everywhere and are often given away just like that, so long as they don’t go to waste and are put to good use. Not to mention those cases when cabbage and apples grow on your site. Therefore, pickled cabbage prepared with apples for the winter will not cause virtually any material costs, and can bring simply extraordinary benefits.
Cabbage with apples - the most delicious recipe
Of course, when sauerkraut is made, apples are perhaps the most common addition after carrots. But fermented products are not stored for a very long time and require special storage conditions that are not always found in an ordinary apartment.
Attention! But cabbage, marinated with apples and rolled up for the winter, can be stored even in an ordinary kitchen cabinet or pantry until summer.
And at any time you can open it, put it on the table and enjoy the piquant and slightly spicy taste of this easy-to-make snack.
So, start by preparing the vegetables first. White cabbage, if you want to use it for wrapping for the winter, you need to choose dense cabbage with light leaves. Of course, it is best to use mid-season or late varieties, but this is only possible if you grow cabbage in your own garden. In other cases, you will have to rely on the integrity of the sellers. However, in the midst of autumn, after the first frost, varieties of cabbage suitable for pickling are usually sold.
For 2 kg of cabbage you will need to find about two more medium-sized carrots and 5-6 sweet and sour apples.
Advice! It is desirable that the apples are also firm and juicy.
It is better to cut the cabbage into long, narrow strips, although if you prefer rectangles, then this method of shredding is not excluded, it is only important that they are small in size.
The carrots are grated on a coarse grater, and the apples are freed from seeds. Do not remove the skin, as it contains most of the nutrients. It is best to cut apples into thin slices.
All chopped vegetables are placed in a large container and mixed thoroughly. To these are added 60 g of salt, 200 g of sugar, one teaspoon of dill seeds and 10 pieces of black and allspice peas.
Mix everything well again, cover with a lid and set aside for several hours. During this time, you can sterilize the jars with lids in which the preparation will be stored for the winter, and prepare the marinade.
To do this, one and a half liters of water are heated to a boil and combined with one glass of vinegar. Boil for just a few minutes and remove from heat.
The entire vegetable mixture with seasonings is placed in jars and filled with marinade.
When laying and pouring the marinade, the vegetables are lightly compacted so that they are covered with liquid on top.
This amount of vegetables and filling should make 4 liter jars of the product. In order for cabbage pickled for the winter to be stored under normal room conditions, filled jars are sterilized for 25 minutes in boiling water and rolled up with sterile lids. After this, wrap it upside down in a blanket and leave it until it cools completely.
Secrets of delicious pickled cabbage
What do housewives need to remember to make pickled cabbage really tasty?
- Firstly, so that you can crunch the finished cabbage with pleasure, you need to choose dense, tight heads of cabbage.
- Secondly, adding cherry, oak or horseradish leaves to the marinade will also contribute to increased crunchiness of day-old pickled cabbage. Perhaps someone has already encountered this cooking feature when pickling cucumbers.
- Thirdly, when using bay leaf, it is removed from the marinade after boiling so that it does not add additional bitterness to the dish.
- Fourthly, to add a piquant aroma and taste to ready-made cabbage dishes, finely chopped ginger root is added to the vegetables.
- Fifthly, in an effort to diversify the flavor palette, do not limit yourself to standard seasonings for the marinade such as allspice, black pepper and bay leaf. Feel free to experiment with adding spices such as cumin, coriander, basil, savory, tarragon, rosemary.
- Sixth, when pickling cabbage for the winter, in addition to carrots and apples, you can use a wide variety of vegetables and fruits: cranberries, lingonberries, plums, beets, onions and bell peppers.
In addition to the fact that a salad of pickled cabbage with apples is itself a spicy and tasty dish, it is not forbidden to add pickled vegetables from it to other salads of fresh and boiled vegetables. This way, you can create additional flavor variations and thereby diversify your menu.
Apples in grape syrup
At first glance, desserts made from apples: preserves, jams, jams may seem too simple and not very interesting. But this recipe won my heart once and for all. And although the ingredients for it, again, are the most banal - apples and grapes, the unusual preparation more than pays for it. How to cook apples in grape syrup, see HERE.
Spiced apple jelly
Aromatic spicy jelly is very tasty added to hot pancakes.
You will need : approximately 1.5 kg of apples, 400-500 g of sugar, 10 cloves, 1 lemon and 600 ml of water.
Preparation. Peel and seed the apples and chop finely. Fill them with water in a saucepan, add cloves and simmer until soft. Then beat the apple mass with a blender, put it on the fire again and bring to a boil. Add granulated sugar and chopped lemon without peel. Cook the jelly until the sugar dissolves. You can check the readiness of the jelly by dropping a drop onto a saucer chilled in the freezer: if it immediately hardens and does not spread, the jelly is ready. Cool it, put it in prepared jars and roll it up.
Compote of apples for the winter with orange (without sterilization)
A very tasty compote for the winter is made from apples - moderately sweet, both adults and children usually like it. I also cook it often, but I have one “secret” - I add a few slices of orange to accompany the apples. It would seem that this is such a small thing, but it is thanks to it that the familiar taste of apple compote begins to play with new colors. Recipe with photo HERE.
How to wet apples for the winter - Instructions
Here we will give instructions on how to wet apples for the winter!
If soaked apples are prepared correctly, they will not only retain a bright taste, but will also have a wonderful aroma. They make a great dish or addition to salads, desserts or meats.
The fruits for this cooking method will need to be collected from the tree yourself; fallen fruits will not work. They must be fresh and preferably firm. Summer varieties are not recommended. Special attention should be paid to the straw for soaking - choose from a new harvest without odors and mold, since it is the straw that preserves the color, taste and aroma of the apples.
You should use those apples that have been sitting for about three weeks after picking, then unsuitable fruits will be rejected. Store-bought apples may not be the best for soaking because they often contain a lot of chemicals.
Apples are soaked in brine, but you can get creative and add various herbs, spices or herbs (honey, lemon balm, currants, mint, etc.). It is most convenient to use wooden tubs or glass and ceramic dishes for this; if you only have plastic containers, then they must be for food.
You can find the following types of apple peeing:
- Simple (only sugar and salt are added to the brine);
- Sugar (add sugar and honey in large quantities);
- Sour (no sweet ingredients added).
While soaked apples are being prepared, it is necessary to remove mold and foam from them once a week (more often if necessary) and scald them with boiling water under pressure. Soaked apples should be stored in cool rooms. Now you know how to wet apples for the winter, according to our recipe.
We figured out how to wet apples for the winter
Lucky ducky burger with duck and apple
Ingredients (for 1 serving) . 1 round burger bun, 50 g baked duck fillet, 1/2 pickled cucumber, 20 g Antonovka, 1 iceberg lettuce leaf, 10 g butter, 1/2 tsp. ready-made hoisin sauce (if you don’t find it on sale, you can do without it), 1/2 tsp. raspberry jam, 1 tsp. low-fat cream, 1 1/2 tsp. soft cheese (for example, Philadelphia), French fries (optional), salt and pepper to taste.
Instructions . Mix hoisin sauce and raspberry jam and simmer until the mixture turns into caramel with a bright taste and aroma. Place the baked duck fillet into the resulting caramel and heat it through. Cut the burger bun in half lengthwise and spread the bottom half with a mixture of soft cheese and cream. Next, place finely chopped iceberg lettuce on the bottom of the bun, and then an apple, cut into thin strips. Place hot duck on top, then thin slices of cucumbers and cover everything with the top of the bun. Serve the finished burger with a side of French fries if desired.
Regis Trigel, chef of the Brasserie Most restaurant and brand chef of the Strelka bar:
“Sour apples, like any other fruit, are best subjected to minimal heat treatment, since high temperatures significantly reduce the nutritional value of the product. Only in their raw form do they retain all vitamins and minerals completely. That's why I recommend this fresh green vegetable and apple salad. This is the greenest salad you've ever tasted. All the ingredients in its composition are green - a real treasure trove of vitamins and minerals. By the way, you can eat it without restrictions, it is completely harmless to your figure.”
Soaked Antonovka apples in jars
Pickled apples are a truly Russian product, because even our great-grandmothers knew how to preserve all the benefits and taste of this fruit until spring. There are many recipes for apple fermentation with different additives, but all of them are intended for large barrels. Today's housewives are modern city dwellers who prepare soaked apples in ordinary three-liter jars.
Prepare soaked apples in jars:
- We take whole apples. We cut large fruits into slices, but small ones can be left whole. Place the apples in clean three-liter jars.
- Let's prepare the brine: for five kilos of fruit you will need 2.5 liters of water and a spoonful of white sweet sand and salt. Add the dry ingredients to the water, boil and then fill the jars with their contents with the hot marinade.
- Cover the containers with lids and place in the refrigerator. If after a month the fruits are not salted, then we just wait another half month.
Salad of 10 green vegetables and apple
Ingredients (for 1 serving) . 40 g mini zucchini, 1 stalk of green asparagus, 1 stalk of celery, 1/4 green bell pepper, 1/4 green sour apple (Antonovka), 1 cucumber, 1 avocado, 1 handful of mixed lettuce (arugula, frisee, mini -spinach), 1 tbsp. l. fresh green peas. For the sauce: 4 arrows of green onions, 4 arrows of sibulet onions (can be replaced with green), 1 tbsp. l. lemon juice, 1 tsp. honey, 1-2 tsp. soy sauce, 1 tsp. olive oil, 1 pinch ground black pepper.
Instructions . Peel the asparagus and scald the zucchini with boiling water. Cut the asparagus in half, zucchini into slices, celery into strips, cucumber into slices. Cut three slices from the apple for decoration, cut the rest into cubes. For the sauce, finely chop the onion, mix with soy sauce, oil, lemon juice, honey and pepper. Mix all salad ingredients with dressing.
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Carlo Grecu , brand chef of Sixty and Carlson restaurants:
“Sour apples make the most delicious desserts. When a woman tells me that she is on a diet, is very careful about her figure, and asks me to prepare some dessert for her, I prepare this pie. Due to the very thin layer of dough, it turns out light. The most high-calorie part of the dish is the custard. If you want to make it more dietary, reduce the amount of sugar when preparing the custard to a minimum, and put just a little bit of the cream itself in the pie. By the way, this pie is not only very thin, but also very fast - it is prepared in a matter of minutes. Then all you have to do is put it in the oven and just wait a little.”
