We are a bunch of fruits over here at Drink and Spoon and we also love cooking with fruit. Therefore, we are going to stay on this fruit and beer train with our next recipe: Slow Cooked St. Bretta Applesauce. St. Bretta Spring from Crooked Stave is a 100% Brettanomyces Whitebier, brewed with Minneola tangelos, and aged in foeders (basically giant barrels) for 6 weeks. It’s tart and extremely citrusy. Citrus from the beer + sweet apples + a few spices/herbs = a recipe for success. I particularly like this recipe because it’s a different take on your regular old applesauce and it makes enough for some to be jarred and stored or given away as a gift. My serving suggestions include: serve it with pork chops, use it in your pancakes, or just have a giant bowl for a snack. As for as how long you can store the jars, I found this link that shows you how to preserve them for a longggg time (http://www.wikihow.com/Preserve-Applesauce) otherwise, I’d keep them in the fridge for up to 2 weeks.
5 large Fuji or Honeycrisp Apples
1 bottle of St. Bretta Spring by Crooked Stave
½ tsp cinnamon
¼ tsp nutmeg
⅓ cup sugar
5 springs of thyme
This recipe is the best because it is incredible easy to make. Core the apples and cut them into slices.
Throw them in the Crock Pot along with the other ingredients. I pulled the leaves off the thyme just so I didn’t have to search for the stems later on, but do whatever you want.
Swirl the apples a bit just so they all get coated in the herbs and spices.
Next, set your crock pot to high for 4 hours or low for about 7 hours. You’ll know the apples are finished when they easily break with a spatula. Finally, ladle the delicious mix into a food processor or a blender, and pulse a few times until it gets to the consistency you prefer (chunky or smooth).
Serve alone, with a meal, or use as an ingredient but most importantly, enjoy!