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Author Notes: We've incorporated juniper berries used hundreds of years ago by Native Americans, plus cloves, allspice, cinnamon and orange zest for a spiced glaze that will permeate through these poached apples. Valued by Native Americans, juniper berries were used medicinally for arthritis and rheumatism and for detoxification as a diuretic, with antiseptic properties. While we’re not sure about the medicinal properties, we do know that poaching these apples with juniper berries and these spices makes the room smell incredible. —RawSpiceBar
RawSpiceBar's Juniper Berries Blend
apples, we like Fuji, Pink Lady or Braeburn)
cup sugar (or sweetener of your choice- honey, agave or stevia)
cups fruity red wine
tablespoon lemon juice
- Peel and core the apples and cut into quarters; set aside.
- Combine wine, sugar,lemon juice, RawSpiceBar’s juniper berries and spices pouch, and 2 cups water in a large heavy saucepan over medium heat. Bring to a boil, stirring until sugar is dissolved. 3. Add apples; reduce heat to low and simmer, occasionally rotating apples, until tender when pierced with a sharp knife, 25–30 minutes. 4. Remove apples from pot, transfer to a plate and set aside.
- Strain out the spices from the poaching liquid and discard.
- Add the liquid back to the pot and bring to a slow simmer over medium-high heat, stirring occasionally, until poaching liquid reduces by roughly 3/4, about 15-25 minutes minutes (syrup will also thicken as it cools).
- This recipe was entered in the contest for Your Best Non-Dairy Frozen Dessert