I start with peeling, coring, and cooking the apples into a chunky sauce, spiced with homegrown ginger and cinnamon. Then, I smooth it out into a silky applesauce before preserving it in jars. Next, I use the leftover apple scraps to make tangy apple cider vinegar with the “mother.” I share the fermentation process and the methods I use to ensure it’s perfectly safe for storage.
Finally, I wrap up with a delicious fall salad, featuring my homemade apple cider vinegar dressing, leftover sourdough croutons, turkey, bacon, and Gorgonzola cheese—perfect for using up leftovers and enjoying a hearty, seasonal meal.
Video Flow:
00:00 Apple Harvest and prep
00:38 Applesauce Making (plus kombucha 01:16)
02:30 Using Scraps for ACV
04:34 Garden Salad with Sourdough Croutons and Homemade Dressing
Apple Cider Vinegar from Scraps (Half-Gallon Batch)
Ingredients:
– Apple scraps (peels, cores, etc.)
– 1-2 quarts non-chlorinated water
– 1 tablespoon of sugar per cup of water
Instructions:
1. Fill a half-gallon jar halfway to three-quarters full with apple scraps.
2. Cover with the scraps with water and add 1 tablespoon of sugar per cup of water, cover with a tight lid and shake well to dissolve, ensuring the scraps fully submerged (you can dissolve sugar in water ahead of time).
3. Cover with a cloth and secure with a rubber band. Store in a warm, dark place for 2-3 weeks, or until it stops bubbling, stirring daily.
4. Strain out the solids, leaving the liquid in the jar.
5. Cover again and ferment for another 2–4 weeks, stirring daily, until desired acidity is reached. If a pellicle forms, stirring is no longer necessary.
6. Store finished ACV in a sealed bottle in the fridge, or a cool location out of direct sunlight.
Apple Cider Vinegar & Applesauce Salad Dressing
This tangy and sweet dressing blends the smoothness of applesauce with the sharpness of apple cider vinegar, perfect for a fall-inspired salad. The recipe is versatile—use it on any salad or roasted veggies, and it highlights the seasonal flavors that tie in with autumn apple harvest.
Ingredients:
– 3 tablespoons homemade applesauce
– 3 tablespoons apple cider vinegar (ACV)
– 3 tablespoons toasted walnut oil
– 2 tablespoons Dijon mustard
– 2 tablespoons honey (or maple syrup for a vegan option)
– 1 clove garlic, minced
– Salt and pepper, to taste
– Optional: 1/2 teaspoon cinnamon or a pinch of ginger for extra autumn flavor
Instructions:
1. Combine the Ingredients:In a small bowl or jar, whisk together the applesauce, apple cider vinegar, olive oil, Dijon mustard, honey, and garlic.
2. Season to Taste:Add salt and pepper to taste. If you want a more autumn-inspired dressing, feel free to add a pinch of cinnamon or ginger.
3. Mix Well:Whisk until the dressing is smooth and all ingredients are well combined.
4. Taste & Adjust:Taste the dressing and adjust the flavor to your liking—add more honey for sweetness, more vinegar for tang, or a touch of cinnamon for extra warmth.
5. Serve:Drizzle over a fall salad made with fresh greens, roasted vegetables (like sweet potatoes or beets), nuts (like walnuts or pecans), and maybe some cheese (like goat cheese or feta). This dressing pairs beautifully with arugula, kale, or spinach.
Video Flow:
00:00 Apple Harvest and prep
00:38 Applesauce Making (plus kombucha 01:34)
02:30 Using Scraps for ACV
04:34 Garden Salad with Sourdough Croutons and Homemade Dressing