It’s time for layering on warm sweaters, kicking around the falling leaves in tall boots, picking apples, and spending Saturdays getting lost in a corn maze or hunting in the pumpkin patch for the perfect gem. Its also a time for cozying up with yummy spices – cinnamon, nutmeg, ginger, cloves, cardamom, star anise, vanilla… Oh, the joy of a warming cup of cinnamon apple cider, spiced pumpkin latte, or hot cocoa with whipped cream and a sprinkle of nutmeg!! It’s like wrapping yourself in a warm blanket, surrounded by a hug.
Since the fall and Christmas season is also such a busy time, I haven’t had the luxury of getting any apples picked fresh off the tree. However, I did manage to get out to a farmer’s market and pick up the next best thing. I was amazed at all the unique varieties available; Ginger Gold, Honeycrisp, Sunrise, Ambrosia, Pink Lady, Salish, the list goes on! I grabbed a selection to do a taste test at home with plans to choose my favourite and go back to stock up for the winter. Apples can keep for months if stored properly and prices are the best this time in the season.
If you are fortunate enough to have a yard with an apple tree and you find yourself with a glut of apples, lucky you! There are endless options to preserve your harvest to enjoy throughout the year.
- Apple butter
- Apple jelly
- Apple juice
- Apple cider
- Apple slices (dried)
- Apple fruit leather
- Apple crackers
- Apple dog biscuits
- Apple baked goods (prepared and frozen)
- Apple cider vinegar
- Canned Apples in syrup
- Pickled Apples
- Oh ya, and the reason you’re here… Cinnamon Apple Kombucha!
This is an ideal way to use up the apple bits that would otherwise be discarded. The cores, skins and ends are all fine for flavouring your second brew kombucha, simply strain it before serving. Just be sure to remove and discard any seeds or bruised areas. Apple seeds contain trace amounts of cyanide and the bruised fruit may present a source of mould. Next time you are making a pie or apple crisp, save those odds and ends for a tasty, zero-waste solution.
- 1 12oz/500ml bottle of Green Tea Kombucha
- 1/4 cup chopped apple pieces (any variety)
- 1/4 tsp cinnamon or small piece of cinnamon stick
- 1-inch piece of ginger (optional)
- Place apples and cinnamon in a flip-top bottle.
- Top with green tea kombucha until you hit the “shoulders” of the bottle.
- Seal and gently shake to incorporate spices.
- Leave at room temp for 3-7 days to flavour and form carbonation.
- Filter out pieces before serving.
This crisp and spicy brew is the perfect accompaniment for fall picnics, scenic drives checking out the changing foliage, or toasting with friends and family over Thanksgiving or Christmas with a craft cocktail. What are some of your favourite apple recipes? We’d love to hear from you! Leave a comment below.