Chunky Applesauce

8 cups chopped apples (about 3 ½ lbs.)

½ cup packed brown sugar

1 teaspoon ground cinnamon

2 tsp. vanilla extract

In a Dutch oven, combine apples, brown sugar and cinnamon.  Cover and cook over medium heat until apples are tender, stirring occasionally, approximately 35-40 minutes.  Remove from the heat, stir in vanilla.  Mash apples slightly, if desired.  Serve warm or cold.

Cider Sangria

2 ½ cups apple cider

¾ cup brandy

½ cup fresh orange juice

¼ cup fresh lemon juice

1” fresh ginger, peeled and very thinly sliced

2 tsp. orange bitters

4 clementines, thinly sliced

2 apples, very thinly sliced

750-ml bottled prosecco or other dry sparkling wine

In a large pitcher, stir together cider, brandy, orange juice, lemon juice, ginger and bitters.  Stir in fruit (mixture can be refrigerated up to 1 day).  When ready to serve, add wine.  Serve over ice.

Muffin-top Apple Oatmeal Cookies

1 ½ sticks butter, softened

1 1/3 cups sugar

1 tsp. vanilla extract

¾ tsp. cinnamon

½ tsp. baking soda

¼ tsp. each allspice, baking powder, and salt

2 large eggs

1 ½ cups all-purpose flour

2 cups old-fashioned oats

2 cups coarsely grated, peeled apples

¾ cup golden raisins

Garnish:  dried apple chips

Heat oven to 375 degrees.  Have baking sheets ready.  In a large bowl with mixer on medium speed, beat butter, sugar, vanilla, cinnamon, baking soda, allspice, baking powder and salt, 3 minutes or until fluffy.  Beat in eggs 1 at a time until blended.  On low speed, beat in flour just until combined.  Stir in oats, apples and raisins.  Drop by ¼ cups dough about 4” apart on ungreased baking sheets.  Bake 17 minutes, placing an apple chip on each cook after 15 minutes, until cookies are golden.  Remove to wire rack to cool.

Hot and Sweet Broccoli

Olive oil

1 large head broccoli, cut into florets (slice large florets in half)

¼ cup orange juice

¼ cup honey

2-4 tablespoons hot sauce (to your taste)

(Or, you may use 1/4 cup Hot Honey in place of the honey and hot sauce)

In a large measuring cup, whisk the honey and hot sauce until well combined, set aside.  Heat olive oil over medium heat in a medium sized skillet.  Sauté broccoli in the olive oil until crisp-tender.  Add orange juice and sauté until juice is reduced by approximately half and broccoli is tender, 3-4 minutes, stirring frequently.  Add honey and hot sauce mixture to skillet.  Cook 2-3 minutes longer, stirring constantly, until sauce begins to thicken.

(Optional additions:  red bell pepper, ground ginger, crushed red pepper)