You don't have to love fruits and vegetables to take advantage of the local farmer's market. Do it to support local business and farmers; do it if reducing your carbon footprint is a concern to you, or do it to try a new recipe using produce you can certain of its freshness and quality. This month's featured ingredient is the teacher's favourite the apple. Around since prehistoric times, apples are grown all around the world and have been cultivated for over 3000 years. There are 15 different main varieties of apples are grown in Ontario, with the McIntosh, Gala, Empire, Red Delicious, and Northern Spy varieties the most popular. If you're planning an apple-picking trip in the near future, a great recipe to try is for apple butter, a cooked-down version of applesauce that is sweeter and richer in flavour. Great on toast, pancakes or fruit parfaits, apple butter can be also used as a fat substitute in reduced-fat or fat-free cooking, as well as in vegan recipes.Ingredients:
1 kg Ontario apples peeled, cored and diced in 5 mm pieces
175 g granulated sugar
2.5 g cinnamon
125 mL apple cider
30 mL apple cider vinegar
- Combine all the ingredients in a heavy-bottomed saucepan and place over medium-low heat.
- Cook uncovered until the apples are very tender and have darkened, occasionally giving everything a stir. After about 60 to 70 minutes, remove the mixture from the stove and let it cool.
- Puree everything using either a blender or an immersion blender. Pour the apple butter into a clean container, cover and chill in your refrigerator, it should be good for up to two weeks.
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