361 apple fry recipes

A fruity spread that is perfect for the summer, and the barbecue!

A delicious mustard that can be used to flavor any type of meat or add a kick to a sandwich.

Homemade wine mustard made with dry mustard, white wine, apple cider vinegar, and eggs cooked in a double boiler until thick and smooth. A sweet-hot condiment that keeps for months.

Try this savory dish which can be made with a crockpot that tastes wonderful by itself!

Dried apples simmered in cider, spiced with cinnamon and nutmeg, then baked in a flaky double crust with cream poured through the top. This Appalachian-style pie delivers concentrated apple flavor no fresh pie can match.

Apple cheddar soup with curry, ginger, and dry mustard pureed silky smooth and topped with sharp cheddar. A warming autumn soup that balances sweet apples with spicy, nippy heat.

Restaurant-style plum chutney with blood plums, apples, currants, ginger, curry powder, and brown sugar. A big-batch preserve that improves with age. Great for gifting.

Gourmet glazed figs simmered in brandy, apple cider vinegar, and cloves until plump and transparent, then stuffed with toasted almonds. Pairs with roasted meats.

Apple bread made in a bread machine with apple cider, applesauce, diced Granny Smith apples, and walnuts. Triple apple flavor in a honey-sweetened loaf with crunchy nut bits.

Simple bread machine focaccia studded with quartered fresh apples, plump raisins, and a hint of cinnamon for a sweet Italian-inspired breakfast bread.

Tired of cakes?! We have you covered. Try this warm and mouth-watering fig-apple compote with a scoop of vanilla ice cream. Heavenly delicious!

Homemade honey mustard made from scratch with dry mustard powder, honey, apple cider vinegar, and turmeric. A creamy condiment that keeps refrigerated for up to a month.

Add sophistication to your ham this Christmas, but don't expect the aroma to keep people in their seats.

Pickled Jerusalem artichokes with triple-mustard brine, turmeric, onions, and apple cider vinegar. A tangy, old-fashioned canning recipe that seasons for a month before eating.

Baked apple halves stuffed with brandy-soaked dried cherries and drizzled with a maple caramel sauce. Served warm with vanilla frozen yogurt for an elegant fall dessert.

Cranberry, apple and pecan bread, a delicious choice of breakfast, or a nutrient balanced snack in the middle of the day.