Poached Apples With Juniper Berries & Spices

By • July 6, 2015 0 Comments

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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

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Serves 8-10

  • RawSpiceBar's Juniper Berries Blend
  • 5 apples, we like Fuji, Pink Lady or Braeburn)
  • 1/3 cup sugar (or sweetener of your choice- honey, agave or stevia)
  • 3 cups fruity red wine
  • 1 tablespoon lemon juice
  • 2/3 cup water
  1. Peel and core the apples and cut into quarters; set aside.
  2. 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.
  3. Strain out the spices from the poaching liquid and discard.
  4. 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).

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