What is the deal with our fascination with apples? We have sayings in the US like “An apple a day keeps the doctor away,” “She’s the apple of my eye,” and “As American as baseball and apple pie.”
Then of course, there’s Adam and Eve.
Have you ever seen an image portrayal of the forbidden fruit in the Garden of Eden that didn’t use an apple as the fruit? I’m sure there are some, but they are the minority. And, lest we forget, there’s the BIG Apple of New York City.
So, since so many are apparently fascinated with apples, and personally I’m pretty fascinated with good nutrition and natural health, I thought we could take a good look at the good ol’ apple.
Medicinal and Health Benefits of Apples:
- The chief dietetic value of apples lies in the malic and tartaric acids. These acids are of signal benefit to persons of sedentary habits, who are liable to liver derangements, and they neutralize the acid products of gout and indigestion. ‘An apple a day keeps the doctor away’ is a respectable old rhyme that has some reason in it.
- The acids of the Apple not only make the fruit itself digestible, but even make it helpful in digesting other foods. Popular instinct long ago led to the association of apple sauce with such rich foods as pork and goose, and the old English fancy for eating apple pie with cheese, an obsolete taste, nowadays, is another example of instinctive inclination, which science has approved.
- The sugar of a sweet apple, like most fruit sugars, is practically a predigested food, and is soon ready to pass into the blood to provide energy and warmth for the body.
- A ripe raw apple is one of the easiest substances for the stomach to deal with, the whole process of its digestion being completed in eighty-five minutes.
- The juice of apples, without sugar, will often reduce acidity of the stomach; it becomes changed into alkaline carbonates, and thus corrects sour fermentation.
- It is stated on medical authority that in countries where unsweetened cider is used as a common beverage, stone or calculus is unknown, and a series of inquiries made of doctors in Normandy, where cider is the principal drink, brought to light the fact that not a single case of stone had been met with during forty years.
- Ripe, juicy apples eaten at bedtime every night will cure some of the worst forms of constipation. Sour apples are the best for this purpose. Some cases of sleeplessness have been cured in this manner. People much inclined to biliousness will find this practice very valuable. In some cases stewed apples will agree perfectly well, while raw ones prove disagreeable. There is a very old saying: ‘To eat an apple going to be, Will make the doctor beg his bread.’
- The Apple will also act as an excellent dentifrice, being a food that is not only cleansing to the teeth on account of its juices, but just hard enough to mechanically push back the gums so that the borders are cleared of deposits.
- Rotten apples used as a poultice is an old Lincolnshire remedy for sore eyes, that is still in use in some villages.
- It is no exaggeration to say that the habitual use of apples will do much to prolong life and to ameliorate its conditions. In the Edda, the old Scandinavian saga, Iduna kept in a box, apples that she gave to the gods to eat, thereby to renew their youth.
- A French physician has found that the bacillus of typhoid fever cannot live long in apple juice, and therefore recommends doubtful drinking water to be mixed with cider.
- A glucoside in small crystals is obtainable from the bark and root of the apple, peach and plum, which is said to induce artificial diabetes in animals, and thus can be used in curing it in human beings.
- The original pomatum seems to date from Gerard’s days, when an ointment for roughness of the skin was made from apple pulp, swine’s grease, and rosewater.
- The astringent verjuice, rich in tannin, of the Crab apple, is helpful in chronic diarrhoea.
- The bark may be used in decoction for intermittent and bilious fevers.
- Cider in which horse-radish has been steeped has been found helpful in dropsy.
- Cooked apples make a good local application for sore throat in fevers, inflammation of the eyes, erysipelas, etc.
- Stewed apples are laxative; raw ones not invariably so
- Apples contain flavonoids, antioxidants that improve immune function and prevent heart disease and some cancers.
- Green apples act as a liver and gall bladder cleanser and may aid in softening gallstones.
- Because of their high water content, apples are cooling and moistening and aid in reducing fever. Simply grate them and serve them to feverish patients. Steamed apples sweetened with honey are beneficial for a dry cough and may help to remove mucous from the lungs.
- Hippocrates (circa 400 BCE), the Greek physician considered the father of medicine, was a proponent of nutritional healing. His favorite remedies were apples, dates, and barley mush.
- Modern medical practitioners are beginning to recognize that the apple’s abundant quantity of pectin is an aid in reducing high cholesterol as well as blood sugar, a wonder food for people with coronary artery disease and diabetes.
Apple Nutrition Facts:
(*One medium 2-1/2 inch apple, fresh, raw, with skin)
Carbohydrate 21 grams
Dietary Fiber 4 grams
Calcium 10 mg
Phosphorus 10 mg
|Iron .25 mg
Sodium 0.00 mg
Potassium 159 mg
Vitamin C 8 mg
Vitamin A 73 IU
Folate 4 mcg
*The nutritional value of apples will vary slightly depending on the variety and size.
Five Reasons to Eat an Apple a Day:
- Your Diet – Apples are the perfect, portable snack: great tasting, energy-boosting, and free of fat.
- Your Heart – Research confirms it! The antioxidant phytonutrients found in apples help fight the damaging effects of LDL (bad) cholesterol.
- Your Digestion – Just one apple provides as much dietary fiber as a serving of bran cereal. (That’s about one-fifth of the recommended daily intake of fiber.)
- Your Lungs – An apple a day strengthens lung function and can lower the incidence of lung cancer, as well.
- Your Bones – Apples contain the essential trace element, boron, which has been shown to strengthen bones – a good defense against osteoporosis.
The History of the Apple:
There have been those who have been very aware of the apple’s relationship to the history of our world. Author-naturalist Henry David Thoreau wrote, “It is remarkable how closely the history of the apple tree is connected with that of man.”
As we take a look at the history of the apple, we should recognize and pay tribute to the role of the inventive horticulturists of the Roman era. If not for them, our brown bag lunches of today may be missing something – an apple.
There also would not be (gasp) apple pie, apple cider, apple fritters, apple juice, apple butter, or caramel apple dip (one of my favorites!). Of course, we may still have caramel pear dip or soemthing of the sort, but you get my drift. Simply said, we would be living without sweet, juicy apples in our diet.
The wild apple of ancient Asia, malus pumila var mitris, would never have been chosen to be a part of our modern diet it in its uncultivated form.
These ancient wild apple trees produced hundreds of tiny fruits which consisted mainly of small, dark brown seeds and core – and they were sour to boot.
Hardly something I would choose to make a pie out of! The wild apple of Europe, the main ancestor of the domestic apple, is classified as malus sylvestris.
Though some historians do not agree about who first cultivated the wild apple, many maintain that it was the Romans who discovered that these little, sour wild apples could be cultivated into sweet and juicy fruits.
Other historians report the apple’s origins were rooted in Southwestern Asia, just south of the Caucasus Mountains between the Black Sea and the Caspian Sea. And still others note that apple seeds found in Anatolia were carbon dated 6500 BCE. Archeologists even found a fossilized imprint of an apple seed from the Neolithic period in England.
With the apple’s exact origin still hypothetical, another unanswered question arises. Did Eve really bite into an apple that she plucked off the forbidden tree of knowledge of good and evil in the Garden of Eden?
No name is given to the fruit that she and Adam tasted that fateful day although apples are mentioned later in the Bible. Some historians believe the forbidden fruit could have been a pomegranate or even a quince.
In the 13th century BCE, Ramses II ordered cultivated varieties of apples planted in the Nile delta. In Attica, Greece, apples were being grown in a very limited quantity during the 7th century BCE. Since they were so costly, it was decreed that a bridal couple would have to share one apple on their wedding night.
Twenty-two varieties were mentioned by Pliny the Elder, Circa 23 CE: there are now about 2,000 kinds cultivated. In the Old Saxon manuscripts there are numerous mentions of apples and cider. Bartholomeus Anglicus, whose Encyclopedia was one of the earliest printed books containing botanical information (being printed at Cologne about 1470), gives a chapter on the Apple.
When the early explorers returned from their travels and introduced new fruits and vegetables into Europe, the Europeans often didn’t know what to call them.
To them, the name “apple” symbolized all fruits and was at one time bestowed upon melons, avocados, cashews, cherimoyas, dates, eggplants, lemons, oranges, peaches, pineapples, pine nuts, pomegranates, potatoes, quinces, and tomatoes. Poet Robert Frost found this rather amusing and penned this poem:
The rose is a rose,
And was always a rose.
But the theory now goes
That the apple’s a rose.
In Shakespeare’s time, apples when served at dessert were usually accompanied by caraway, as we may read in Henry IV, where Shallow invites Falstaff to ‘a pippin and a dish of caraway,’ In a still earlier Booke of Nurture, it is directed ‘After mete pepyns, caraway in comfyts.’
The custom of serving roast apples with a little saucerful of Caraways is still kept up at Trinity College, Cambridge, and at some of the old-fashioned London Livery dinners, just as in Shakespeare’s days.
The taste for apples is one of the earliest and most natural of inclinations; all children love apples, cooked or uncooked. Apple pies, apple puddings, apple dumplings are fare acceptable in all ages and all conditions.
Interesting Apple Facts:
- The crabapple is the only apple native to North America.
- Apples come in all shades of reds, greens, and yellows.
- Two pounds of apples make one 9-inch pie.
- Apple blossom is the state flower of Michigan.
- 2,500 varieties of apples are grown in the United States.
- 7,500 varieties of apples are grown throughout the world.
- 100 varieties of apples are grown commercially in the United States.
- Apples are grown commercially in 36 states.
- Apples are grown in all 50 states.
- Apples are fat, sodium, and cholesterol free.
- A medium apple is about 80 calories.
- Apples are a great source of the fiber pectin. One apple has five grams of fiber.
- The pilgrims planted the first United States apple trees in the Massachusetts Bay Colony.
- The science of apple growing is called pomology.
- Apple trees take four to five years to produce their first fruit.
- Most apples are still picked by hand in the fall.
- Apple varieties range in size from a little larger than a cherry to as large as a grapefruit.
- Apples are propagated by two methods: grafting or budding.
- The apple tree originated in an area between the Caspian and the Black Sea.
- Apples were the favorite fruit of ancient Greeks and Romans.
- Apples are a member of the rose family.
- Apples harvested from an average tree can fill 20 boxes that weigh 42 pounds each.
- The largest apple picked weighed three pounds.
- Europeans eat about 46 pounds of apples annually.
- The average size of a United States orchard is 50 acres.
- Many growers use dwarf apple trees.
- Charred apples have been found in prehistoric dwellings in Switzerland.
- Most apple blossoms are pink when they open but gradually fade to white.
- Some apple trees will grow over 40 feet high and live over 100 years.
- Most apples can be grown farther north than most other fruits, because they blossom late in spring, minimizing frost damage.
- It takes the energy from 50 leaves to produce one apple.
- Apples are the second most valuable fruit grown in the United States. Oranges are first.
- In colonial time, apples were called winter banana or melt-in-the-mouth.
- The largest U. S. apple crop was 277.3 million cartons in 1998.
- Apples have five seed pockets or carpels. Each pocket contains seeds. The number of seeds per carpel is determined by the vigor and health of the plant. Different varieties of apples will have different number of seeds.
- World’s top apple producers are China, United States, Turkey, Poland and Italy.
- The Lady or Api apple is one of the oldest varieties in existence.
- Newton Pippin apples were the first apples exported from America in 1768, some were sent to Benjamin Franklin in London.
- In 1730, the first apple nursery was opened in Flushing, New York.
- One of George Washington’s hobbies was pruning his apple trees.
- America’s longest-lived apple tree was reportedly planted in 1647 by Peter Stuyvesant in his Manhattan orchard and was still bearing fruit when a derailed train struck it in 1866.
- Apples ripen six to ten times faster at room temperature than if they were refrigerated.
- A peck of apples weight 10.5 pounds.
- A bushel of apples weights about 42 pounds and will yield 20-24 quarts of applesauce.
- Archeologists have found evidence that humans have been enjoying apples since at least 6500 B.C.
- The world’s largest apple peel was created by Kathy Wafler Madison on October 16, 1976, in Rochester, NY. It was 172 feet, 4 inches long. (She was 16 years old at the time and grew up to be a sales manager for an apple tree nursery.)
- It takes about 36 apples to create one gallon of apple cider.
- Apples account for 50 percent of the world’s deciduous fruit tree production.
- The old saying, “An apple a day, keeps the doctor away.” This saying comes from an old English adage, “To eat an apple before going to bed, will make the doctor beg his bread.”
- Don’t peel your apple. Two-thirds of the fiber and lots of antioxidants are found in the peel. Antioxidants help to reduce damage to cells, which can trigger some diseases.
- In 2005, United States consumers ate an average of 46.1 pounds of fresh apples and processed apple products. That’s a lot of applesauce!
- Sixty-three percent of the 2005 U.S. apple crop was eaten as fresh fruit.
- In 2005, 36 percent of apples were processed into apple products; 18.6 percent of this is for juice and cider, two percent was dried, 2.5 percent was frozen, 12.2 percent was canned and 0.7 percent was fresh slices. Other uses were the making of baby food, apple butter or jelly and vinegar.
- The top apple producing states are Washington, New York, Michigan,Pennsylvania, California and Virginia.
- In 2006, 58% of apples produced in the United States were produced in Washington, 11% in New York, 8% in Michigan, 5% in Pennsylvania, 4% in California and 2% in Virginia.
- In 2005, there were 7,500 apple growers with orchards covering 379,000 acres.
- In 1998-90 the U.S. per capita fresh apple consumption was around 21 pounds.
- In 2005, the average United States consumer ate an estimated 16.9 pounds of fresh market apples
- Total apple production in the United States in 2005 was 234.9 million cartons valued at $1.9 billion.
- In 2006/2007 the People’s Republic of China led the world in commercial apple production with 24,480,000 metric tons followed by the United States with 4,460,544 metric tons.
- In 2006/2007 commercial world production of apples was at 44,119,244 metric tons.
- Almost one out of every four apples harvested in the United States is exported.
- 35.7 million bushels of fresh market apples in 2005 were exported. That was 24 percent of the total U.S. fresh-market crop.
- The apple variety ‘Red Delicious’ is the most widely grown in the United States with 62 million bushels harvested in 2005.
- Many apples after harvesting and cleaning have commercial grade wax applied. Waxes are made from natural ingredients.
- National Apple Month is the only national, generic apple promotion conducted in the United States. Originally founded in 1904 as National Apple Week, it was expanded in 1996 to a three-month promotional window from September through November.
- On August 21, 2007 the GoldRush apple was designated as the official Illinois’state fruit. GoldRush is a sweet-tart yellow apple with a long shelf life. The apple is also the state fruit of Minnesota, New York, Vermont, Washington and West Virginia.
Now, we’ve talked about how amazing apples are – their history, their medicinal and health uses, interesting facts and other cool tidbits.
What we haven’t touched on is how to preserve and cook with apples. Well, here we go!
How to Preserve Apples:
How to Prepare Apples for Freezing
Enzymes in light colored fruits such as apples, pears and peaches can cause oxidative browning as soon as the fruit is peeled or cut. Browning can cause loss of vitamin C. Because fruits are usually served raw they are not usually blanched to prevent this discoloration. Instead, chemical compounds are used to control enzymes in these fruits.
The most common treatment is ascorbic acid (vitamin C). Ascorbic acid may be used in its pure form or in commercial mixtures of ascorbic acid and other compounds. Browning can also be halted temporarily by placing fruit in citric acid or lemon juice solutions or in sugar syrup. However, these measures are not as effective as treatment with ascorbic acid in its pure form.
Apples, as well as other fruits, retain better texture and flavor if packed in sugar or sugar syrup. However, sugar is not necessary to safely preserve fruit. Fruits packed in syrup are generally best used for uncooked desserts, those packed in syrup or unsweetened are best for most cooking purposes, because there is less liquid in the product.
How to Freeze Apples in Syrup
This syrup recipe will make 5 1/3 cups syrup which will cover approximately 6 pints or 3 quarts of apple slices. Use rigid freezer containers or zip-closure freezer bags.
2-1/2 cups sugar
4 cups water
3 pounds apples
1/2 teaspoon ascorbic acid powder (1500 mg)*
To make syrup, dissolve sugar in lukewarm water, mixing until the solution is clear. To prevent browning add 1/2 teaspoon ascorbic acid powder (1500 mg) or equivalent in finely crushed vitamin C tablets. Stir to dissolve. Chill syrup before using. Select fresh full-flavored apples that are crisp and firm, not mealy in texture.
Wash, peel and core. Slice medium apples into twelfths and large apples into sixteenths. Place 1/2 cup syrup in each pint-size container and slice each apple directly into chilled syrup. Press apples down in containers and add enough syrup to cover apple slices.
Leave 1/2 inch headspace in each pint (or 1 inch in each quart-size container). Place a small piece of crumpled water-resistant paper, such as waxed paper, on top of each container to hold apples slices down under syrup. Seal, label, date and freeze at 0°F or below. Use within one year.
*To use lemon juice: drop apple slices into a solution of two tablespoons lemon juice and two quarts water. Drain well before covering with syrup.
How to Freeze Apples without Sugar
Apples frozen without sugar are generally used for cooking. Can be used for pie making too.
Wash, peel and core apples. To prevent darkening, dissolve 1/2 teaspoon (1500 mg) ascorbic acid powder or equivalent of finely crushed vitamin C tablets in 3 tablespoons water. Sprinkle over apples. Place apple slices in zip-closure freezer bags, label, date and freeze.
Treated apples can also be frozen first on a tray leaving space between each piece. Pack into containers as soon as slices are frozen (approximately 2-4 hours). Freeze for up to one year at 0°F or below.
Dry Sugar Packed Apple Slices
Follow directions for “Freezing Apples without Sugar”; mix 1/2 cup sugar to each quart apples slices. Place apples in containers, press fruit down, leaving 1/2 inch headspace for pints and quarts. Seal and freeze for up to one year at 0°F or below.
How to Prepare Apples for Canning
How to Prevent Apple Discoloration in Canning
After they are cut or peeled, apples, and other light colored fruit (pears and peaches) will begin to turn dark due to oxidation.
To prevent this, as you prepare the fruit for canning, or cooking place in a holding solution made from ascorbic acid or vitamin C tablets. Tablets contain filler, which may turn the water cloudy, but it is not harmful.
Ascorbic acid powder can be purchased at health food stores or drugstores. It prevents darkening while enhancing nutritional value of apple recipes without changing flavor.
Commercial ascorbic acid mixtures can also be used. Read the label on the container for the amount to use. Although lemon juice adds slight lemon flavor and may not be as effective, bottled or fresh lemon juice can also be used at a ratio of 1/2 cup per 1/2 gallon water.
Apple Chutney Recipe
Chutney is a piquant relish from the quinine of India. It is usually eaten in small amounts to add flavor and to accent a meal. To can: process chutney in a boiling water bath for 15 minutes for pints and 25 minutes for quarts.
The following recipe is flexible as to which fruit is used.
1 cup pitted prunes, chopped
1 1/2 cups apple cider vinegar
2 cups brown sugar
1 teaspoon coriander seeds, ground
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 to 1 teaspoon ground cayenne pepper (optional)
3 medium-sized (crisp) apples, peeled, cored and chopped
1 cup currents, chopped
1 cup onions, chopped
2 medium tomatoes, peeled, seeded and chopped
Cover the prunes with water and boil for 10 minutes. Drain and chop.Combine vinegar, sugar, coriander, cinnamon, salt and pepper in an enameled or stainless steel pan.
Heat to boiling; add prunes, apples, currents, onions, and tomatoes. Cover and boil stirring frequently with a wooden spoon for about 30 to 40 minutes. Chill or serve warm. Refrigerate for up to two weeks or can.
To can: pour hot chutney into pint jars, remove air bubbles, use two-piece lids prepared according to manufacturers instructions, adjust lids and process for 15 minutes in a boiling water bath. Makes two pints.
Note: This recipe can be doubled or tripled with very good results.
Red Cinnamon Apple Rings Recipe
Great side dish with Braised Greens, Roast Vegetables, Roast Turkey or other poultry. These apple rings can be canned for long-term preservation or stored in the refrigerator for up to 2 weeks.
5 pounds firm cooking apples
(Golden Delicious, Granny Smith, Jonathan, Gala, Jonagold, etc.)
2 cups sugar
2 cups water
Red food coloring (optional)
4 cinnamon sticks
Ascorbic acid powder, vitamin C tablets, or lemon juice*
Wash and core apples; do not peel. Slice apples into 1/2 inch thick rings. To prevent browning, drop apple rings into a bowl of cold water (about 2 quarts) containing 1/2 teaspoon ascorbic acid powder (1500 mg), or use equivalent in finely crushed vitamin C tablets or 1/2 cup lemon juice.
Keep apples covered with ascorbic acid water until ready to use. Combine sugar, 2 cups water and cinnamon sticks in a large saucepan. Add a few drops of red food coloring, if desired. Bring syrup to a boil and boil for five minutes. Remove from heat.
Drain apples, add to syrup. Return syrup and apples to a boil; reduce heat and simmer 30 minutes. Remove from heat and let stand until cool. Remove apple rings from syrup. Loosely pack apple rings into canning jars leaving 1/2 inch headspace. Return syrup to heat and bring to a boil.
Remove cinnamon sticks. Ladle hot syrup over apple rings leaving 1/2 inch headspace. Remove air bubbles. Adjust two-piece lids. Process pint size jars 15 minutes, or quarts 20 minutes in a boiling water bath canner. Yield about six pints or three quarts.
*May substitute 1/2 cup fresh or bottled lemon juice.
Source: So Easy to Preserve, Fourth Edition, University of Georgia Cooperative Extension Service.
Stuffed Cinnamon Apples Recipe
2/3 cup red cinnamon candies
2 cups water
3 ounce package cream cheese
2 tablespoons milk
1 teaspoon lemon juice
1/3 cup pitted dates, chopped
1 small can crushed pineapple, drained
2 tablespoons chopped walnuts
Peel and core apples, mix candies and water. Cook until candies are dissolved. Add apples. Simmer, uncovered until tender, about 15 minutes.
Chill in syrup for several hours. Blend cream cheese, milk, lemon juice, dates, pineapple and nuts. Drain apples on rack. Place apples on top of salad greens. Stuff center of apples with cream cheese mixture. Very pretty and delicious.
Apple Caramel Dip Recipe
1 bag Kraft caramels
1 can sweetened condensed milk
1 stick butter or margarine
1 bag apples
Unwrap caramels. Combine caramels, butter and milk. Melt together in microwave. Stir occasionally while melting. Slice apples. Dip into warm caramel. Keeps well in refrigerator and just needs to be heated again when serving.
Peel and core apples. Cut into slices, put them into a saucepan, and add a little water or apple juice to cover the bottom of the pot. Cover pot, start heat on high, and bring to a boil.
Turn heat down to medium, and cook gently, about 15 minutes, stirring often and checking liquid to prevent burning. When soft, the apples can be mashed for a textured applesauce or put through a food mill or food processor for a smoother texture.
Add any spices, flavoring extracts, and sweeteners to taste and cook for another minute or two to set the flavors. Cool and store in the refrigerator.
Apple Butter Recipe
Apple butter begins with the preparation of applesauce, then spices are added and the mixture is cooked longer. After adding the spices, flavorings, and sweetener, remove the pot lid, and continue cooking over medium-low heat until the mixture becomes very thick, stirring frequently.
The process may take an hour or two depending on the water content of the apples. Cool thoroughly before refrigerating.
As an alternative, you can bake your pureed, spiced apples in a shallow pan in the oven at 300 (gas mark 2) for 2 hours until thickened. With either method, check for doneness by putting a little dollop of apple butter on a dish and turning the dish upside down. The mixture should stick to the plate.
If you plan to make a large quantity for gift giving, have hot sterilized jars ready and spoon your hot apple butter into the jars, leaving only 1/8-inch at the top. Seal immediately and cool.
Baked Apples Recipe
To prepare a dessert of traditional baked apples, core apples and fill the cavities with black and golden raisins, cinnamon, nutmeg, allspice, crushed walnuts, and evaporated cane juice. Put them into a baking pan and add a little unfiltered apple juice in a pool at the bottom of the pan.
Bake apples, uncovered, at 350 (gas mark 4) for 1 hour or until very tender when pierced with a fork. Baste often to prevent drying out. Alternatively, you can also cover the pan with aluminum foil (shiny side down) and bake for 30 minutes. Then, remove the foil and bake another 30 minutes. This method assures a soft apple.
Crock Pot Baked Apples Recipe
5 to 6 med. apples, cored & peeled about 1 inch down
1/2 cup sugar
2 tablespoons raisins
1 teaspoon cinnamon
2 tablespoons butter
1/2 cup water
Mix sugar, raisins and cinnamon. Stuff apples with sugar mixture and dot them with butter. Pour water into cooker. Add apples. Cook on low 7 to 8 hours. Yields 5 to 6 servings.
Crock Pot Applesauce Recipe
10 large cooking
apples, peeled, cored & sliced or cut in chunks
1/2 cup water
1 teaspoon cinnamon
1/2 to 1 cup sugar
Put all ingredients into crockpot. Should be about 3/4 full. Cover and cook on low 8 to 10 hours (high 3 to 4 hours).
More apple sayings:
“Anyone can count the seeds in an apple, but only God can count the number of apples in a seed.” ~ George Bernard Shaw
“The apple does not fall far from the tree”
“The apple tree never asks the beech how he shall grow, nor the lion the horse, how he shall take his prey.” ~ William Blake
“The sweeter the apple, the blacker the core. Scratch a lover and find a foe!” ~ Dorothy Parker
“Even if I knew that tomorrow the world would go to pieces, I would still plant my apple tree.” ~ Martin Luther