Quick Stewed Apple Recipe (Fork-Tender!)  (2024)

FAQs

How long will stewed apple keep in the fridge? ›

Cooking apples will really fall apart whereas eating apples will retain their shape. Taste the mixture and add more sugar if the apples are too sharp, or a dash of lemon juice if they are too sweet. Serve warm or leave to cool and store, covered in the fridge, for up to 5 days.

You can peel the apples, or you can leave the skin on for a little extra texture. Either way, chop your apples into small pieces and place them into a boiling pot of water. Boil the apples in the pot until they start to soften. This should take no longer than 15 minutes.

Stewed apples can help to alleviate constipation because they're full of fibre. The insoluble fibre increases bulk in the stools, while the soluble fibre increases water content. Together, these help stools to move through the digestive system at a healthy pace.

Apples can be cooked down into sauce, apple butter, or fruit preserves. They can be baked in an oven and served with custard, and made into pies or apple crumble. In the UK roast pork is commonly served with cold apple sauce made from boiled and mashed apples. A baked apple is baked in an oven until it has become soft.

Yes, you can freeze cooked apples. You can also freeze stewed apples with ease, which will help make your next apple crumble an even simpler dessert. Once your apples are cooked, they need to cool completely. Portion them up in small plastic containers, or individual freezer bags, then place them in your freezer.

These warming stewed apples are a great remedy for constipation! Place all ingredients into a large saucepan and stir to coat the apples in the spices.

To prepare apples for boiling, start by peeling, coring, and slicing them into even pieces. This will ensure that they cook evenly and that any tough parts or seeds are removed. You can also choose to leave the peel intact if desired.

Here's the short version: The best way to prevent browning is to soak the cut fruit in a saltwater solution (half a teaspoon of kosher salt per cup of water) for 10 minutes, then drain and store until ready to use. The mild salt flavor can be rinsed off with tap water before serving.

Nutrition scientist, Dr Joanna McMillan, says we should be eating and cooking with apples that have the skin on to take advantage of the nutrients in the peel.

Similarly, in the morning we have to reignite our slumbering fire of digestion with lighter, easy-to-digest foods such as a stewed apple and eat heavier foods such as grains, meat, eggs, yogurt, and raw fruit later, when our digestion is burning at its optimal strength.

Are stewed apples anti-inflammatory? ›

Research has shown the incredible anti-inflammatory effect of stewed apples on the gastrointestinal tract and health of the microbiome.

Apples are low in potassium, phosphorus, and sodium so they are a great choice for a kidney friendly diet. They are safe to eat for all of the following kidney conditions and treatments: Chronic Kidney Disease (CKD)/Transplant. Hemodialysis (3 times/week)

While great for snacking, Gala, Fuji and Red Delicious are the most common apples that won't hold up in the oven and will give you a watery-mushy pie, tart or cake.

Baking apples are typically varieties that hold their shape well when cooked and have a firm texture, such as Granny Smith, Honeycrisp, or Braeburn. Eating apples, on the other hand, are varieties that are meant to be eaten raw and have a softer texture, such as Red Delicious or Fuji.

Eating apples can be eaten with the skin on - just wash thoroughly first. Cooking apples should have the skin removed with a paring knife or a peeler (which will take away less flesh); core by cutting them into quarters then cutting the core away or, if you want to keep them whole, by using a corer.

Store any leftover fruit, covered, in the fridge for up to 2 days or in the freezer for up to 3 months. Defrost thoroughly before using.

Serve warm or store in the fridge for up to a week.

Refrigerate the apple puree for up to 5 days in airtight containers. Freeze, once cooled, in a silicone ice cube tray overnight. Transfer to a zip top storage bag and freeze for up to 6 months. Thaw in the fridge.

Freeze the stewed apples for up to 9 months in a stout tupperware container. Thaw at room temperature for a couple of hours in the container. Once cool store covered in the fridge for up to a week.