Apples to Apples, Sauce to Chutney - 3 Ways to Get Your Apples into Every Meal

It's apple season folks, and I for one couldn't be more excited.  First of all – how fun is apple picking?!  I mean, there are few ways to better spend an autumn afternoon than by donning a flannel and plucking through an orchard in search of the perfect fruit.

Besides being fun to collect and tasty to snack on, apples are nutritionally awesome too.  They're loaded with fiber and cold busting vitamin C - so an apple a day may actually keep the doctor away!  BUT remember that like many fruits and veggies, at least half of the nutrients reside in the skin.  So keep it on!

Yes, apples are full of good-for-you stuff, but unfortunately they come with a warning… Apples rank at the very top of the Dirty Dozen list year after year – dubbing them the most contaminated fruit on our shelves.  This is largely due to a super chemical called diphenylamine, or DPA, used to keep our apples shiny and spot free during storage and shipment.  DPA is so toxic that it’s been banned throughout the entire EU, yet the US continues to pile it on.  So always try to buy organic apples if available.  And if you can't, at least pick up a bottle of fruit and veggie wash and spend a few moments to spray away pesticides and yucky wax coating.

A day in an orchard usually yields more apples than you'd buy at Whole Foods in a year.  So, once you've gathered the goods the question becomes "what do I do with all these apples?!"  The good news is that apples last 3-4 weeks when stored in the fridge.  But if you tire of snacking on them raw and want some easy ways to get your apple-a-day fix: look no further!

Click below for 3 super simple recipes to serve with every meal, stash in your pantry and give to your friends!


This savory sauce is so good served with chicken or meat, or eaten on it’s own!



-       4 medium sized apples

-       3/4 cup water

-       1 tbsp lemon juice

-       1 tbsp maple syrup

-       1.5 to 2 sprigs of rosemary

-       1 whole clove


-       Core and chop apples but keep the skin!

-       Bring water and salt to a boil, then add the apples and herbs

-       Reduce heat to a simmer, and leave partially covered until apples are soft – approx 15 minutes

-       Strain any excess liquid and remove rosemary stems

-       Mix by hand for a chunky sauce, or puree with a blender for a smoother consistency

-      Serve warm or cold, refrigerate in jars



I love this spiced apple butter smeared on a warm slice of bread or loaf, or swirled into oatmeal.





-       4 large apples

-       ¼ cup pure maple syrup

-       1/2 cup water

-       1 teaspoon cinnamon

-       ½ teaspoon ginger

-       ½ teaspoon vanilla extract


-       Core and chop apples but keep the skin!

-       Add all ingredients except vanilla to a pot and bring to a boil

-       Reduce heat to a simmer, leave uncovered for approx 45 minutes or until apples are completely soft and liquid is evaporated

-       Add vanilla and puree in a blender until smooth

-      Serve warm or cold, refrigerate in jars.  These make a sweet hostess gift idea!



This stuff is delish when served with cheese, or on a sandwich!


-       4 medium apples

-       1 large yellow onion, chopped

-       1 medium to large jalapeño     pepper, seeded and minced

-       Juice & zest of one medium orange

-       ¼ cup coconut sugar or maple syrup

-       ¾ cup apple cider vinegar

-       1 tsp allspice

-       1/ tsp salt

-       ½ tsp cinnamon

-       ½ tsp ginger

-       ½ tsp cumin


-       Core and chop apples but keep the skin!

-       Put all ingredients into a medium pot and bring to a boil

-       Reduce heat to simmer and cook, stirring occasionally, for about 1 hour

-       Remove from heat and serve warm, or allow to cool and refrigerate in jars



[V] Vegetarian

[VV] Vegan

[GF] Gluten Free

[DF] Dairy Free