The previous recipe I shared was for my Homemade Maple Apple Cider. If you remember I suggested you reserved the leftover apple pulp from the cider. In today’s recipe I will show you three more recipes you can get from that same apple pulp.
In case you missed the cider recipe and post I wrote that from one 2 kilo or 4.4 lb bag of apples I was able to make baked apples, apple cider, apple puree/sauce, apple butter, and apple cookies. With the exception of the baked apples nearly everything that came inside of that bag of apples was consumed. The only things discarded were the apple seeds and stems, I’m not kidding. It wasn’t an intentional thing it just happened that way. Actually I’m quite proud of myself for not being wasteful. So today I will share the remaining foods created from the leftover pulp from the apple cider.
As the apple pulp was straining from the cider I couldn’t help but be enticed by the sweet scents coming from it. I grabbed a spoon and took a taste, then thought to myself it would be such a waste to throw it out. So I decided to puree it, minus the cinnamon stick of course, to make a tasty apple puree.
Apple Puree or Sauce Made With Remaining Apple Cider Pulp:
Place all of the pulp, and skins (if you left them on) into a blender. Discard the cinnamon stick. Puree the pulp,skins into a smooth sauce. Taste and adjust if you like.
After I had pureed the apple pulp I got to thinking what if instead I made apple butter? So I made apple butter and this is how.
Molasses Apple Butter
apple pulp from apple cider or homemade puree = 2 3/4 cups or 450 grams
1 cinnamon stick
1 tsp. ground cinnamon powder, optional for extra flavor
1/2 tbsp. Molasses
1 tbsp. light brown sugar
1. Place the reserved apple pulp in a blender, process until the pulp and skins have completely broken down. Pour into a pot, then add the cinnamon stick, ground cinnamon, molasses and brown sugar. Stir until well combined.
2. Under low heat allow to simmer for 11/2 hours or until the mixture turns into a darker thicker consistency. Taste and adjust if needed. Remove and discard cinnamon stick. Store the apple butter in a airtight container inside the refrigerator. Consume within 1 week.
Apple butter tastes great ontop of Czech Vanocka christmas bread. It is similar to Polish Chalka and Jewish Challah. If you have any leftover apple butter you will want to save it for the recipe below.
Then after a couple of days of eating apple butter I was craving oatmeal cookies. I got the idea why not use the apple butter to make the cookies. So I did.
Fluffy Molasses Apple Butter Cookies
makes 10 small cookies
1/2 cup or 100 g apple butter (used my homemade above)
1 tbsp. or 10g butter
11/2 cup ( 170 g) a.p. flour
3 tbsp. rolled oats
2 tbsp. light brown sugar
1 tsp. ground cinnamon
1/2 tsp. baking powder
1. Preheat oven to 180c or 350f and line a cookie sheet. Melt the butter and set aside. In a large bowl combine the flour, oats, ground cinnamon until well combined. Next add the apple butter and melted butter, mix until well combined.
2. Drop 1 tbsp. of cookie batter onto cookie sheet, evenly spread out. Bake in center of above for 10-15 minutes. Allow to cool before eating.
I think everything turned out quite good but the cookies could use improvements. Like I’ve said before baking is not my forte so it’s a recipe I will work on. Regardless it’s pretty cool seeing 2 kilos of apples being transformed from one thing to another with pretty darn good results. So next time I get a craving for homemade apple cider there will be extra apple goodies to look forward to.
Have any of you ever done anything (crazy) like this before? Or am I just crazy? Wait don’t answer the last question.
*P.S. November’s YBR signup post will go up this Thursday the 17th. It will be earlier this month so I can make sure to accommodate all of you celebrating the Thanksgiving Day holiday.