Apples, native to Europe and West Asia, were introduced to North America in the 17th Century. There are approximately 7000 varieties of apples in the world today but only 100 are grown commercially, with an estimated one billion pounds of apples produced yearly.
You ever wonder why an apple floats? It’s because apples are 25% air. There are tinny air pockets surrounding the cellular makeup of the apple and that is why an apple floats. It is also these air pockets in the apple that makes a wonderful crunching sound when you first bit into a fresh picked apple. That crunch is actually the air pockets between the cells bursting as your teeth bite into the apple.
There are quite a few stories where the apple takes center stage, and it seems to have all begun with Adam and Eve. Greek mythology used the apple to represent deceit and treachery. Then there was Snow White, William Tell, and lets not forget Sir Isaac Newton and his bright ideas about gravity when he was hit in the head by an apple that fell from a tree.
3 pounds apples, peeled, cored and chopped
2 pounds onions finely chopped
2 cups seedless raisins
2 cups brown sugar
1 1/2 cups vinegar
1 tablespoon mustard seed, crushed
2 ounces fresh ginger, finely chopped
1 teaspoon cayenne pepper
1 tablespoon crushed coriander seeds
2 cloves garlic, finely chopped
1 tablespoon red pepper flakes (this is optional and depends on personal preferences how much or how little you use, but the pepper flakes will give the chutney a kick)
Combine all the ingredients and simmer over low heat. The chutney improves if it is cooked over very slow heat for a longer period of time. If you have the time, this recipe should simmer very gently on the back of the stove all day. Otherwise, 3 hours should do it. Stir the mixture frequently as it begins to thicken. This will happen towards the end of the cooking time. Cool and either put the chutney in to sterilized jars and seal or put in a covered bowl in the refrigerator. The chutney will keep for several weeks in the refrigerator.
GRANDMA FAUST’S APPLESAUCE NUT CRUMB CAKE
1/2 cup chopped nuts
1/2 cup flour
1/2 cup sugar
1/4 cup softened butter
Butter the bottom of a 9 inch square pan. Sprinkle the bottom of the buttered pan with the chopped nuts. Blend together the flour, sugar and butter and put this mixture over the chopped nuts. Set aside and prepare the cake.
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
2 eggs, beaten
2 cups flour
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup raisins that have been dusted with a teaspoon of flour
1 cup warm apple sauce
Cream the butter and sugar. Blend beaten eggs into the butter mixture and cream until light. Sift together flour, cinnamon, cloves, baking powder, soda and salt. Add dry ingredients 1/3 at a time to creamed mixture, alternating with the apple sauce. Fold in raisins. Pour batter over nut, butter sugar mixture already in the pan. Bake at 350 degrees for approximately one hour.