Thursday, 06 October 2016 16:14

Crockpot Apple Butter

If you like apple butter then this is the simplest way you could make it.  I don't use a lot of it so I canned the leftovers since it won't likely last more than 3-4 weeks in the fridge.  I used small jars to keep it fresh.

Ingredients:

8 large apples, peeled and quartered
1/2 cup brown sugar
1/2 cup raw cane sugar
Cinnamon, nutmeg and cloves to taste

Peel and quarter the apples. You may want to chop them smaller to decrease cooking time. Place apples, sugar and spices in a crockpot and cover with the lid.

Cook on high for about 4 hours stirring occasionally, then remove lid and continue to cook on high till the water evaporates to desired consistency another hour or two. Blend till smooth, place in Mason's jars and process.

Enjoy!

 

 

Published in Dips & Spreads
Tuesday, 26 April 2016 15:34

Cabbage Slaw

 
We spend most of our weekends in the summer at our trailer located in beautiful Sauble Beach where I
grew up. That means we get a lot of company, which we love. I don’t want to spend all weekend
cooking, as I would rather spend that time kayaking and biking and enjoying the beach. I always
make some salads up so we can eat away at them all weekend. This is one of my favourites. It is so
easy to make and is loaded with fibre and antioxidants. It keeps well for a few days in the fridge. -Dee
 
 
 
Cabbage Slaw:
1 head of purple cabbage shredded
1 bag of shredded broccoli or carrot slaw (or both)
1-2 apples washed and cut into bite size pieces
2 ounces of hemp seeds (can be added when serving if you prefer)
¼ - ½ cup of dried cranberries, raisins or goji berries
Dressing:
¼-½ cup of grape seed oil
¼-½ cup of vinegar (Balsamic, apple cider or red wine all work well)
2 tbsp raw honey
1 tbsp minced ginger
1 tbsp minced garlic
Drizzle over the salad and let the flavours meld together.
Amount of oil and vinegar will change with the quantities of vegetables you use.
 
 
Published in Lunch