There are never enough reasons for culinary experiments with apples. This fruit is useful, and most importantly, it is available all year round, and each variety has a special taste. And apples in a wide variety of forms are wonderful, you can cook not only desserts from them.
Apple "cheese"
Remove the skin from five kilograms of apples, select the core and cut into thin slices. Prepared raw materials are poured with one and a half kilograms of sugar and allowed to stand. After two days, you need to drain the juice that appears and cook it over low heat until the volume is halved. After that, add two-thirds of the slices to the pan and continue to cook, after an hour, add the remaining apple slices and half a teaspoon of ground cinnamon and cook for another half hour. As soon as the mass begins to lag behind the walls, it is transferred into a bag of several layers of gauze and placed under a press for two days. A simpler cooking option: finely chop a pound of peeled apples and cook until thick with a glass of water, then rub through a sieve and also put under a press.
Pickled apples
Late-ripening apples suitable for storage are carefully sorted out, all damaged fruits are removed, washed and placed in a tub with tails on top. Cherry or blackcurrant leaves are laid on the bottom and between the layers. Separately mix 100 g of sugar, 50 g of salt and rye flour each, brew everything with boiling water and pour the apples with the resulting wort. After that, they are covered with a wooden circle and pressed down with a load so that the liquid is three to five cm higher than the apples. The shell is placed in a cool place for 30 days, adding water or wort as it evaporates.
Apple condiments
The taste of apple horseradish suits cold meat, for which you just need to mix two grated apples, a glass of grated horseradish, a tablespoon of sugar and five tablespoons of yogurt and apple cider vinegar. Salt is added to taste after stirring. Apple mustard is good for hot meals. To prepare it, you need to bake, peel and grate three sour apples and mix the puree with three tablespoons of dry mustard. Separately boil three tablespoons of white wine vinegar, add two tablespoons of sugar, a little salt, a couple of cloves and peppercorns each. The hot marinade is poured into mashed potatoes and insisted in the refrigerator for about three days.
