214 dried apple recipes

Homemade apple jelly made in the microwave with apple juice, pectin, and red hot cinnamon candies for a spicy-sweet twist. Yields 6 half pints in under an hour.

This Eastern European compote simmers dried apples, pears, prunes, and raisins in apple cider with honey and warm spices. A make-ahead fruit dessert that improves over two weeks in the fridge.

Try a delicious, but different kind of applesauce that is made with cranberry juice and lemon juice which gives it a nice zing.

A fruity spread that is perfect for the summer, and the barbecue!

Quick winter apple chutney made with dried apples, applesauce, raisins, fresh ginger, and brown rice vinegar. A low-fat, vegetarian condiment for roasted meats or cheese.

Old-fashioned mincemeat-style fruit preserve with prunes, dried apples, and raisins simmered with corn syrup, vinegar, and warm spices. Meatless take on traditional mincemeat for pies and tarts.

Uzvar is a traditional Ukrainian dried fruit compote simmered in apple cider with honey, cloves, and cinnamon. Warm, fruity, and gently spiced, it keeps in the fridge for up to two weeks.

Hot buttered cider spiked with rum and simmered with whole cinnamon, allspice, cloves, and lemon peel. A warming spiked apple drink topped with a melting pat of butter.

Whole wheat oatmeal bread machine loaf with diced apple, cinnamon, and apple juice for the liquid. High-fiber, healthy, naturally sweetened with honey and orange juice concentrate.

Spiced apple and green tomato chutney with raisins, curry powder, and pickling spices for sweet-tangy condiment perfect with roasted meats and cheese boards.

A delicious mustard that can be used to flavor any type of meat or add a kick to a sandwich.

Cranberry, apple and pecan bread, a delicious choice of breakfast, or a nutrient balanced snack in the middle of the day.

Baked bean casserole with apples, tomatoes, cheese, and chili powder inspired by the Moosewood cookbook. Dried beans simmered tender, then layered with sweet-tart apple chunks and mild melted cheese for a hearty vegetarian one-dish meal.

Roasted turkey breast glazed with honey, dry mustard, and apple juice concentrate. A three-ingredient glaze that caramelizes into a sweet, tangy crust.

Horn and Hardart's famous baked beans with navy beans, molasses, bacon, dry mustard, and cayenne slow-baked for 4 hours. A legendary automat recipe made from scratch.

The Colonel’s Baked Beans used to be baked and made fresh daily. Now there made with a can of Navy Beans made by Hanover and a bag of sauce and precooked frozen bacon. When it is needed, it is just microwave and there you go.