Mix last 4 ingredients in a large bowl.
Stir sugar mix into cooled cider.
Halve, core, and peel apples.
Slice and add to sugar/cider mix.
Spoon into pastry lined pie pan.
Sprinkle top crust with cinnamon and sugar.
Bake at 425 degrees for 25 minutes on a cookie sheet then lower temp to 350 degrees for 45-50 minutes.
- Thanks to Barb Cartier for this recipe from our Farmers’ Market Cookbook!
I then blended everything together in the blender, and cooked for 15-20 minutes.
I heated the jars and lids in about an inch of boiling water, and put salsa in jars.
I did not water bath, the lids sealed just fine.
I also used a kitchen funnel to put the salsa in jars to keep the rim of the jar clean.
If you would like a spicier salsa either add jalapeños, or use a different pepper.
It made 4-5 pints.
- Thanks to our Facebook follower, Angela Krueger-Geneus, for this recipe!
Working in batches, purée the cantaloupe in a blender until smooth. Pour into a large bowl and let stand for 10 minutes.
Skim the foam from the surface and strain the juice through a fine-mesh sieve, preferably lined with cheesecloth, into a pitcher. Stir in the lemon juice, basil, and water. Let sit at room temperature for at least 1 hour and up to 8 hours.
Fill glasses with ice and divvy the agua fresca among them.
Variation: Watermelon and Grapefruit
Substitute 9 cups chopped, seeded watermelon (about 2 1/2 pounds rindless fruit) for the cantaloupe, 1/2 cup plus 2 tablespoons fresh grapefruit juice for the lemon juice, and omit the basil and water. Blend, skim, strain, and serve immediately over ice.
When cold it should be the color and consistency of honey.
- 1967 “KOA Cookbook”
The Patricia Wells recipe calls for raw garlic, but I do not particularly like raw garlic in a cold item, so I blanched it. She doesn’t blanch the peas at all; I like them cooked a bit.
- Kathleen Combs Leverett
About the Author
Susan is a Colorado Master Gardener, as designated by Colorado State University. She is the voice behind our Green Thumb Gossip, a weekly blog where she shares her expertise on things like when to plant what, tricks of the trade, and how to make your yard the talk of the town