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Prep Time: 25 Minutes Cook Time: 420 Minutes |
Ready In: 445 Minutes Servings: 8 |
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This recipe was born out my frugal urge to redeem a big basket of very wrinkly, aging Gala Apples. I've listed the seasonings I used to add flair to this age-old method of preservation, but by all means, tells me what combos you enjoyed! The Hot Pepper Sauce (I used Tabasco) certainly added a 'kick' much appreciated in our home, but you may prefer the classical sugar-spice-and-all-things-nice variety without a touch of added heat. While this recipe was executed with a borrowed dehydrator, I would love to know people's success with the oven - apples spread in a single layer onto a lined baking sheet and place in preheated, 300 degree F oven for 25-30 min. or at 200 degrees F for 1 to 1-1/2 hours (cooling on a wire rack as you go).... Ingredients:
5 -10 cored apples, with skin removed (optional) |
1 cup sugar |
1 teaspoon allspice |
1 teaspoon cinnamon |
1 teaspoon ground cloves |
1/2 teaspoon hot pepper sauce (e.g. tabasco) |
1 cup apple cider |
1 cup boiling water |
Directions:
1. Combine all but the apples in a medium stainless steel pot and stir until sugar is dissolved.
2. Slice the apples as thin as you dare and soak them in spiced syrup for at least 1 hour.
3. Remove apples from syrup with a slotted spoon (allow a few seconds for excess moisture to drip off) and arrange slices in a dehydrator (follow manufacturer's instructions).
4. Dehydrate until preferred crispness, between 6-12 hours.
5. Store in airtight containers.
6. Prep time& yield is based on work with 5 apples- chip quantity also depends on thickness of slices.
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