Best Spiced Apples Recipes

CINNAMON SPICED APPLES

Steps:

• In a small bowl, mix the first 5 ingredients. Place apples in a greased 5-qt. slow cooker; add sugar mixture and toss to coat. Top with butter. Cook, covered, on low 3-4 hours or until apples are tender, stirring halfway through cooking.

BAKED BRIE WITH MAPLE CARAMELIZED APPLES AND SPICED PRALINE BACON

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Lay bacon on the prepared baking sheet. Mix pecans, brown sugar, chili powder, and sea salt together in a bowl. Sprinkle evenly over the bacon.
• Bake in the preheated oven until crisp, and browned, 18 to 20 minutes. Transfer to a rack to cool. Chop bacon into rough pieces.
• Melt butter in a nonstick skillet over medium-high heat. Add apples and 1 tablespoon maple syrup. Saute, stirring only every 60 to 90 seconds, until apples are tender and brown, about 8 minutes. Mix in remaining 2 tablespoons maple syrup and cinnamon. Transfer to a bowl.
• Cut a round of parchment paper slightly larger than the round of Brie cheese. Place the Brie cheese on the parchment paper; place onto a baking sheet. Top with the cooked apples to make a big mound.
• Bake in the hot oven for 5 minutes. Add bacon-praline mixture on top of the Brie. Continue baking until top is bubbly, 2 to 3 minutes more. Transfer to a serving platter using a large spatula. Sprinkle with sea salt and rosemary.

BAKED SPICED BUTTERNUT SQUASH WITH APPLES AND MAPLE SYRUP

Steps:

• Preheat oven to 400°F. Butter 13 x 9 x 2-inch glass baking dish. Stir butter, maple syrup and apple juice in small saucepan over medium-low heat until butter melts. Increase heat and boil until mixture is slightly reduced, about 5 minutes. Remove from heat; whisk in cinnamon, allspice and salt.
• Arrange 1/3 of squash slices in prepared dish. Top with half of apple slices, then 1/3 of squash slices. Arrange remaining slices of squash and apple atop, alternating squash and apple slices and overlapping slightly. Sprinkle lightly with salt and pepper. Pour maple syrup mixture over. Cover baking dish tightly with foil.
• Bake casserole until squash is almost tender, about 50 minutes. Uncover and bake until squash is tender, basting occasionally with syrup, about 20 minutes longer. (Can be made 1 day ahead. Cover with foil and refrigerate. Rewarm, covered, in 350°F oven about 25 minutes, or microwave on high about 8 minutes.) Spoon syrup from dish over vegetables and serve.

THICK PORK CHOPS WITH SPICED APPLES AND RAISINS

Steps:

• Preheat the oven to 350 degrees F.
• In a mixing bowl combine the water, brown sugar, sea salt, apple juice concentrate, peppercorns, and thyme. Give it a good stir to dissolve the sugar and salt. Transfer the mixture to an extra-large re-sealable plastic bag. Submerge the pork chops in the brine, seal up the bag, and put it in the refrigerator for 2 hours to tenderize the meat. Do not brine longer than that or the meat will break down too much and get mushy.
• Remove the pork chops from the brine and pat them dry with paper towels. Sprinkle both sides of the meat with salt and pepper. Put a heavy skillet over medium-high heat. Add a 3-count drizzle of olive oil and get it hot. Lay 2 pork chops in the pan (most likely only 2 of these massive pork chops will fit comfortably) and brown 4 minutes per side. Remove the pork chops to a large baking pan; brown the remaining 2 chops and add them to the others in the pan. Put the baking pan in the oven and roast the chops for 30 minutes. The pork is done when the center is still rosy and the internal temperature reads 140 to 145 degrees F when tested with an instant-read thermometer.
• While the chops cook, melt the butter in a clean skillet over medium-low heat. Add the apples and thyme and coat in the butter; cook and stir for 8 minutes to give them some color. Toss in the raisins and add the apple juice, stirring to scrape up the brown bits. Stir in the brown sugar, cinnamon, cloves, and dry mustard; season with salt and pepper. Squeeze in the juice from the lemon to wake up the flavor and simmer for 10 minutes or until the apples break down and soften. Spoon the spiced apples over the pork chops.

PORK ROAST WITH SPICED APPLES

Steps:

• Combine salt, ginger, nutmeg and cinnamon; rub over roast. Place roast, fat side up, on a rack in a shallow roasting pan. Insert a thermometer. Bake, uncovered, at 325° for 2-1/2 hours or until thermometer registers 160°. Cover and let stand 15 minutes before slicing. , In a medium skillet, combine the first six spiced apples ingredients; bring to a boil. Reduce heat and simmer, uncovered, until slightly thickened. Add apples; simmer, uncovered, until apples are just tender, stirring gently. Serve with sliced pork roast.

SPICED CRAB APPLES

Steps:

• 1. Run a large needle through each apple to prevent them from bursting. 2. Tie spices in cheesecloth bag. Combine remaining ingredients and spice bag in a saucepan; bring to a boil. Cook 5 minutes. 3. Add apple, 1/2 at a time; simmer until almost tender. Remove from syrup and place in a large container. 4. Remove spice bag from syrup. Bring sugar to boiling point: pour over apples. 5. Cover and let stand overnight. 6. Place apples in sterilized jars. Reheat syrup; pour into jars. Seal. 7. Process in hot water bath for 10 minutes.

ROASTED SPICED CHICKEN AND APPLES

Steps:

• Place the chicken breast-side up in a 9-by-13-inch pan. Season inside and out with 2 1/2 teaspoons salt and the Baharat. Refrigerate, uncovered, for at least 1 hour and up to overnight; this will help the skin get crispy!
• Preheat the oven to 450 degrees F.
• Stuff the cavity of the chicken with the onion, 4 sprigs of thyme and 2 sprigs of rosemary. Scatter the apples and remaining sprigs of thyme and rosemary around the chicken, sprinkle with the sugar and a pinch of salt and drizzle with the olive oil. Roast the chicken until the juices run clear and the internal temperature reaches 160 degrees F, about 1 hour. Let the chicken sit for 10 minutes.
• Discard the herb sprigs. Add a splash of vinegar to the apples and toss to coat. Carve the chicken and serve with the apples on the side.
• In a dry skillet over medium heat, toast the coriander seeds, black pepper seeds, cumin seeds, cloves and cardamom seeds, stirring often, until fragrant, 3 to 5 minutes. Transfer to a spice grinder and blend. Stir in the paprika, cinnamon and nutmeg.

CROCK POT BAKED SPICED RED CABBAGE WITH APPLES OR PEARS

Steps:

• Discard outer leaves of the red cabbage and ut into quarters. Cut out the central woody root and then shred the quarters very finely. Place in a bowl. Cut the apples or pears into quarters, core them & then slice into fine dice and set aside in another bowl.
• Place peeled and diced onions into another bowl & make sure all the other ingredients are measured and to hand!
• If cooking in a conventional dutch oven or Le Creuset type casserole dish, turn oven on to 180 C or 360°F It can be cooked on top of the stove too.
• For cooking in the crockpot - take the inner crock out and start layering the ingredients: Red cabbage, then salt & pepper; Apples or pears, onions & garlic, then the spices & brown sugar;keep layering this way until everything has been used up.
• (If you would like it slghtly spicier, add a little more spices, but no more than 1 teaspoon per spice, as it will be too spiced & will detract from the apple/pear & red cabbage flavours!).
• Dot the top of the red cabbage with the butter and pour over the red wine vinegar.
• Season once more with salt & pepper and cook for 6 to 12 hours on High in the crockpot, until everything has broken down, is soft and it is a rich red colour.
• For conventional cooking - cook for about 2 - 2 1/2 hours at 180 C or 360°F I.
• It can be cooked on the stove top too; takes about 2 - 3 hours on a low heat, just a slow simmer.
• Pears can be used as well, and I sometimes add a handful of cranberries for a really festive touch!

SPINACH AND BLUE CHEESE SALAD WITH SLICED APPLES AND SPICED CARAMELIZED PECANS

Steps:

• Cut the apple into quarters, remove the stem and the seeds, and cut into very thin slices. Sprinkle lemon juice over the slices and set aside.
• When ready to serve, in a salad bowl, combine the apple, spinach, radicchio, and blue cheese. Season lightly with salt and pepper and toss with the dressing. Adjust seasoning to taste.
• To serve, divide the salad among 4 plates and sprinkle the pecans around each salad.
• In a small bowl, whisk together the shallots and the mustard. Whisk in the vinegars, and then the olive and vegetable oils. Season with salt and pepper, to taste. Transfer to a covered container and refrigerate until needed.
• Yield: 1 1/4 cups
• Recipe courtesy Wolfgang Puck, "Adventures in the Kitchen", Random House, 1991
• In a deep-fryer or a deep pot, heat the oil to 350 degrees F. (A deep-frying thermometer can be clipped to the side of the pan so that you can tell when the proper temperature has been reached).
• Meanwhile, in a large saucepan bring 2 quarts of water to a boil. Add the pecans and boil for 2 minutes. Drain in a large strainer, shaking off all excess water. Sprinkle the salt and cayenne pepper over the nuts and then coat with the confectioners' sugar, a little at a time, allowing the sugar to melt into the pecans. Toss the nuts by shaking the strainer, adding a little more sugar each time, until all the sugar is used and all the nuts are coated. Do not use hands or a spoon to toss. The nuts should have a glaze of sugar.
• Carefully add the nuts to the heated oil, keeping the oil at 350 degrees F. Cook until golden brown, about 3 minutes, stirring occasionally. Remove with a slotted spoon to a baking tray to cool.
• Yield: 2 cups
• Recipe courtesy Wolfgang Puck, "Pizza, Pasta & More!," Random House, 2000

BAKED APPLES WITH SPICED CRANBERRY RELISH

Steps:

• Preheat the oven to 400 degrees F.
• In a small saucepan, heat the orange and lemon juices with 1/2 cup of the port. Add the zest and cook until tender, about 10 minutes. Reserve.
• In a medium saucepan, combine the cranberries, onion, 2 cups port, ginger, brown sugar, salt, pepper, and cinnamon. Over medium-high heat, cook until the relish thickens, 15 to 20 minutes, stirring occasionally. Stir in the remaining 1/2 cup port, the orange liqueur, and the reserved orange and lemon juice and zest mixture. Set aside.
• Cut off the top 1/4-inch of each apple. Using a melon baller, remove the core of the apple, being careful not to pierce the sides or bottom of the apples, to make apple "cups". Place the apple cups in a small baking dish. Spoon the cranberry relish into the apples. Spoon the excess relish around the apples. Cover with foil and bake until apples are tender, about 30 to 45 minutes.

SPICED CRAB APPLES RECIPE - (3.8/5)

Steps:

• Combine sugar, water and vinegar in a large stainless or enamel saucpan. Break up cinnamon and tie up with allspice and cloves in a large square of cheesecloth and add to pan. Bring to a boil and boil for 10 minutes. Add prepared crabapples and return pan to a boil, reduce heat and boil GENTLY for 5-10 minutes. Remove from heat and let sit overnight. Pack into clean hot jars to 3/4 inch from rim and add syrup to cover, leaving 1/2 inch head space. Seal according to directions Process in a boiling water bath for 20 minutes at altitudes up to 1000 feet.

SPICED BAKED APPLES

Steps:

• Combine raisins, nuts and orange zest; set aside. In a saucepan, bring brown sugar, water, butter, cinnamon and nutmeg to a boil. Reduce heat; simmer, uncovered, 2 minutes, stirring occasionally. Core apples and place in an ungreased 1-1/2-qt. baking dish; fill with raisin mixture. Pour sugar mixture over and around apples. Bake, uncovered, at 350° for 30-35 minutes or until apples are tender. Let stand 15 minutes before serving.

SPICED BAKED APPLES WITH MAPLE CARAMEL SAUCE

Steps:

• Heat oven to 375 degrees. Butter a small cake or baking pan. Use a vegetable peeler to peel a strip of skin from around stem of each apple. Use a melon baller or grapefruit spoon to scoop out core of each apple, leaving at least 1/4 inch at base. Stand apples in pan and use a paring knife to make 6 vertical cuts surrounding cavity, being sure not to pierce through bottom of apple.
• Place 1 teaspoon butter and 1 teaspoon maple syrup into cavity of each apple. Mix together brown sugar, pecans and raisins, and stuff 1/4 of this mixture into each apple. Pour remaining maple syrup and the wine into bottom of pan, and add cardamom, cloves, ginger and cinnamon.
• Bake apples, basting with liquid in pan every 5 to 7 minutes, until tender yet not collapsed, 45 minutes to an hour. Serve warm or at room temperature, with custard if desired.

LARRA'S BAKED SPICED APPLES AND ORANGES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a large bowl, toss together the apples, oranges, brown sugar, Cheddar cheese, and walnuts. Spread evenly in a 9x13 inch baking dish. Sprinkle crushed crackers evenly over the fruit.
• Melt the butter in a small saucepan over medium heat and whisk in flour, cinnamon, nutmeg, cloves and baking powder. Drizzle over the crackers, then drizzle the creamer over the casserole. Cover with a lid or aluminum foil.
• Bake for 1 hour in the preheated oven. Remove from the oven and uncover. Stir gently to fold in the crust.

RED AND NAPA CABBAGE SALAD WITH BRAEBURN APPLES AND SPICED PECANS

Steps:

• Melt butter in nonstick medium skillet over medium-high heat. Add pecans and stir 1 minute. Add brown sugar, Worcestershire sauce, and cayenne; stir until nuts are coated, about 1 minute. Transfer nuts to foil sheet and cool.
• Whisk both vinegars and mustard in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper. Do ahead Spiced pecans and dressing can be made 1 day ahead. Store pecans airtight at room temperature. Cover and chill dressing; bring to room temperature and rewhisk before using.
• Toss apples with lemon juice in large bowl. Add cabbages and dried cherries; mix. Add dressing and toss. Stir in pecans and season salad with salt and pepper.

GERMAN ROTKOHL - SPICED RED CABBAGE WITH APPLES AND WINE

Steps:

• Cook the pork fat or bacon in a large skillet or dutch oven over low heat, stirring occasionally until it has rendered its fat, about 20 minutes for the pork fat or 10 minutes for the bacon.
• Add the onion, ginger, and cinnamon stick, increase the heat to medium, and cook, stirring occasionally for about 5 minutes, until the onion has softened.
• Add the cabbage, stirring and cooking over medium heat until some of the bits are slightly browned and caramelized, about 10 minutes (I do this in batches). Note: You can skip the browning step if you are in a hurry, but I find that it adds a particularly wonderful caramelized flavor to the finished dish. Now add the marjoram, garam masala, vinegar, and port or Madeira, and stir well. (Note: At this point add the optional bay leaf, whole clove, and chopped apple).
• Reduce heat to medium-low, cover, and simmer for 1 to 1 1/4 hours, stirring occasionally to make sure the cabbage is not sticking to the bottom of the pan.
• Remove the lid and cook, stirring frequently, for 15 minutes.
• Stir in the brown sugar (or maple syrup) and cook for 15 minutes longer, or until most of the liquid has cooked away.
• Remove the cinnamon stick and bay leaf before serving.
• NOTE: If you can't find garam masala, use just a small dash each of ground black pepper, rock salt, cinnamon, & cardomom.

SUGARCANE BAKED HAM WITH SPICED APPLES AND PEARS

Steps:

• Preheat the oven to 350 degrees F.
• Line a shallow baking pan with parchment or waxed paper. Insert the sugarcane sticks into the ham at 3 to 4-inch intervals. Tie the ham, using kitchen twine, horizontally and vertically, like a package, to hold it together. Place it on a wire rack in the baking pan.
• In a mixing bowl, combine all of the glaze ingredients together except for the mustard and water. Mix well. In a small bowl, dissolve the mustard in the water, then add to the spice mixture. Blend well.
• Brush the entire ham with the glaze, coating it evenly. Wash, core, and halve the fruit. Place all around the ham. Baste the ham a second time and baste the fruit with the glaze. Bake for 45 minutes. Baste the ham and fruit again. Bake another 45 minutes. Remove the ham from the oven and let it rest for 5 minutes. Remove and discard the string and swizzle sticks. Serve the apples and pears on a platter with the ham. Serve everything warm or at room temperature.

SPICED APPLES AND RAISINS

Steps:

• Melt the butter in a clean skillet over medium-low heat. Add the apples and thyme and coat in the butter; cook and stir for 8 minutes to give them some color. Toss in the raisins and add the apple juice, stirring to scrape up the brown bits. Stir in the brown sugar, cinnamon, cloves, cardamom, and dry mustard; season with salt and pepper. Squeeze in the lemon juice to wake up the flavor and simmer for 10 minutes or until the apples break down and soften. Serve spiced apples and raisins with holiday pork, turkey or ham.

BAKED PORK CHOPS WITH APPLES & SPICED MAPLE SAUCE

Steps:

• Mix all ingredients in spice rub together and sprinkle over chops top and bottom.
• Preheat oven to 350 degrees Fahrenheit.
• Spray an oven proof, non-stick skillet with lid with cooking spray.
• Brown chops 3 minutes per side on medium high heat, uncovered. Remove from skillet and set aside.
• Add apples and onions to skillet and cook for 2 to 3 minutes or until they start to brown.
• Place chops over apple/onion mixture.
• Pour in chicken broth, cover and cook about 20 minutes. The pork chops should reach 150 degrees Fahrenheit.
• Take the chops out of the oven and let stand for 10 minutes to completely cook the chops and not dry them out.
• After taking chops out of oven combine spiced maple sauce ingredients in a small sauce pan.
• Bring to a boil, stirring constantly, until mixture reduces to desired consistency. We like ours thin, so we only cooked about two minutes.
• Pour sauce over chops and apples. Enjoy.

OVEN-ROASTED QUINOA WITH SPICED APPLES, CARROTS AND RED ONIONS

Steps:

• 1. Preheat the oven to 425°. In a small bowl, stir together cardamom, coriander, pepper and ¾ teaspoon salt. In a 9--by-13-inch baking dish, add the carrots, apple, red onion and olive oil. Add the spice mixture and stir to combine. 2. In an 8- or 9-inch baking dish, add the rinsed quinoa and spread into an even layer. Place the quinoa and vegetables in the oven. Toast the quinoa until fragrant and golden, about 8 minutes, then pour 2 cups water over the quinoa and loosely cover the pan with a sheet of aluminum foil. Cook the quinoa until it uncoils and looks fluffy, 15 to 20 minutes. Remove the quinoa from the oven, fluff with a fork, re-cover with foil and set aside. 3. Meanwhile, continue to roast the vegetables, stirring occasionally, until the onions start to blacken around the edges and the carrots are tender, about 30 minutes total. 4. Transfer the quinoa to a serving dish. Stir in the remaining ¼ teaspoon salt, the lemon zest and lemon juice, then the parsley. Serve alongside the roasted vegetables.