The Haralsons have arrived! The Haralsons have arrived!
I was so excited to finally find Haralson apples available in our area this week. They are my absolute favorite apple. It could be because we had Haralsons on the farm, and I’m immediately taken back to running barefoot to the tree for a snack. But we had other apple varieties on the farm, too, and I don’t have yearnings for those. No, I really just like those beautiful University of Minnesota developed Haralsons. Their flesh is extremely crisp and juicy, and their flavor is tart. They are just the apple for me.
And while there’s plenty of enjoyment from these straight out of hand, Haralsons are also a great choice for cooking and baking. The apples retain their shape and texture better than most, and their tang provides a more striking apple flavor in the finished dish. They are my #1 choice for cooking and baking.
Have you ever made Sauteed Apples? If you haven’t, you’re missing out on a very tasty fall treat from your own kitchen. The recipe is so easy and takes very little time. And when you’re done, you have warm, tender, cinnamony, yummy apples to indulge in!
Here are some of our favorite ways to eat sauteed apples:
- alongside honey cornbread muffins and anything with barbeque sauce
- accompanying pork chops, grilled ham, or roast chicken
- served warm over waffles or vanilla ice cream
Sauteed Apples
Ingredients
- 8 cups peeled, cored, and sliced apples (see Notes below regarding varieties and how to prepare)
- ¾ cup firmly packed light brown sugar
- 1 tablespoon cinnamon
- ⅛ teaspoon nutmeg
- ½ teaspoon Morton kosher salt
- 6 tablespoons unsalted butter
- ½ cup fresh-pressed apple cider (in the refrigerated section at the grocery store)
- 1 tablespoon cornstarch
Instructions
- In a large bowl, fold together the apples, brown sugar, cinnamon, nutmeg, and salt.
- In a large saute pan over medium to medium-low heat, melt the butter. Stir in the apples and cook for 10 minutes, stirring occasionally. Juices will accumulate; they should be bubbling.
- In a small bowl, whisk apple cider and cornstarch to combine. Drizzle over the apples and stir to combine. Turn up the heat to medium to medium-high and continue to cook until liquid is bubbly, thickened, and beautifully glossy – another minute or two is all it takes. Remove pan from heat. Serve warm or cold.
this may be a dumb question but what do u mean by fresh pressed apple cider? will regular apple cider work?
Hi Sarah! Not a dumb question at all. By fresh pressed, I mean the kind that is unfiltered and unsweetened. It is available during the fall apple season and usually through the holidays. It can be found refrigerated in either the fresh produce section or the refrigerated juices section at the grocery store. It looks and tastes different than traditional apple juice or bottled cider on the store shelf, being quite cloudy with a tart and tangy flavor. We think it’s fabulous. It makes the very best spiced cider!
Hello!
I’m trying sauteed apples tonight with grilled pork chops. I need a good apple crisp recipe.
Hi Billie! So happy to hear you’re trying this out. I’ll have an apple crisp recipe up soon!