560 apple recipes

Quick turnovers use biscuit mix and apple juice for an easy hand-pie dough, filled with jam and baked or fried in minutes. A 30-minute pantry-staple dessert recipe.

Low-fat ricotta cheesecake with ginger and nutmeg on a Grape Nuts crust, set with agar instead of eggs. A no-bake, lighter cheesecake topped with fresh strawberries.

Great dinner for two. Pork chops braised with cabbage and seasoned with Madeira wine and cider vinegar.

Grilled chicken marinated in lime and cumin, then basted with a sticky guava jelly glaze spiked with jalapeño and Worcestershire. Sweet, smoky, and unmistakably Cuban.

Make classic Aplets and Cotlets at home with this easy recipe featuring apple juice, walnuts, and a chewy, fruit candy texture. Perfect for a nostalgic treat! This version originally used gelatine but has been modified to use pectin for a more authentic result.

Roasted pork loin with dried apricots, prunes, and apple in an oven bag, glazed with brown sugar and white wine. Tender holiday-worthy roast that bastes itself as it cooks.

"Brined" in whiskey marinade the marinade creates the base for the flavor packed sauce. A truly authentic 100% American recipe.

Easy sweet and sour sauce made with apricot preserves, apple cider vinegar, ketchup, and dry mustard. Microwave-ready in under 3 minutes with just four ingredients.

Curried ground beef and baked bean casserole with chopped apple stirred in and sliced apple on top. A sweet-savory weeknight bake with warm spices and just a handful of ingredients.

Sausage and cornbread cabbage rolls stuff sweet apple, cornbread dressing mix, and pork sausage inside wilted cabbage leaves. Microwave-quick with an apple-cider pan sauce.

German braised red cabbage with bacon, apple, onion, and a sweet-sour vinegar-sugar finish. A traditional side dish that gets better with every reheat.

Adapted from “Jacques Pépin Celebrates” (Knopf, 2001)- New York Times

Beet soup served in roasted acorn squash, it is a delicious way to serve both of these two root vegetables together!

Pork Normande for one with tenderloin braised in apple juice, sliced apples, and onion, finished with brandy and yogurt. A classic French single-serving dinner.

Texas-style smoked brisket with a spicy chili rub and a beer-based mop sauce. Smoked low and slow over wood chips for tender, smoky bark and pink smoke ring.

Irish cider sauce for oat-coated herrings, made from a butter-flour roux thinned with apple cider and finished with cream. A traditional accompaniment for fried fish.