Wine Apples, Revisited

wine apples revisited


I have a habit of overbuying produce (and cooking too much food for canning too but that’s another issue).

This happens the most with apples. Normally I just end up saucing them but sometimes I like doing something more exciting-and decidedly more well loved than my applesauce.

The citric acid is compared to other similar recipes I’ve found, and helps ensure the acidity levels.

Wine/Cyser Apples

3-5 pints

Assorted apples and/or pears, cored and chopped into slices (peeled if you want, I normally don’t bother)

1/2 teaspoon of citric acid

Chenen (or mead, or favored semi-sweet to dry white wine)-about a normal sized bottle’s worth gave me about 4 pints of apples

Pie spice-depending on what style wine you’re using, or use a complimentary sweet baking spice

honey and/or sugar (about 1/3 a cup of sugar, or to taste depending how dry your wine is)

Prep your jars in a water bath canner

Bring everything but fruit to a boil

Add fruit, bring back to a boil, boil for 5 minutes

Pack into hot jars to 1/2 inch head space. You may have to beat up on them a little. *I have found that jars with shoulders are best for this project

Process for 20 minutes




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