By Laurel and Marty Princeworth | Beacon contributors
It’s that time of year again. Then again, when isn’t it?
As a tribute to National Apple Month, observed nationally throughout the month of October, we present a sweet/sour concoction, full of deliciousness and flavor. Not only is it guaranteed to not disappoint, it is guaranteed not to disappoint.
- Apples, 8 or a dozen, any variety, any size, fresh-picked or store-bought
- 1/2 cup apple cider
- 1/2 cup apple cider vinegar
- Apple Records (for background music)
- 1/8 cup dark brown sugar
- 1/8 cup light brown sugar
- 1 cup sugar-sugar
- 1/4 cup honey-honey
- Lemon juice/lemon slice
- Pre-made pie crust, folded
- Ice-cream dollop (1 dollop)
- 1/4 teaspoon ground cinnamon, chopped
- Apple schnapps, to taste
- Cinnamon schnapps, to shotgun
- Antacid tablet (for tomorrow)
- 81 mg nutmeg
What to do:
Peel, slice and core apples to the best of your ability. In semi-medium/large bowl, combine cider, vinegar, 1/4 schnapps, cinnamon, sugar(s), lemon stuff …. Sprinkle with light rum (not listed). Discard liquified dollop into sink. Place mixture in medium pan and parboil. Pour contents into slow-cooker. Remove from heat. Place apple slices in larger receptacle than the previous one. Pour mixins’ over-the-top. Stir vigorously (about 1 second). Save crust for later, prolly in freezer. Consume remaining schnapps. Chill.
Serve with applesauce (contributed recipe does not follow). Makes about 9 or 10 units.