The Basics: Granny Smith Apples

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From The Orchard

Granny Smith Apples

Granny Smith apples are believed to have originated in Australia in the late 1860’s. Known for their signature bright green skin & crisp, firm flesh, Granny Smith apples hold their shape well in cooking & baking applications while offering a mildly sweet yet mostly tart flavor. They are high in dietary fiber & a good source of potassium. Use them in traditional pie applications, fried pies, turnovers, fruit butters & chutneys to truly savor their distinctive flavor. Sorghum-Apple Chutney merges the Granny Smith apple variety & the southern grown sweet sorghum cane that is harvested in the fall & pressed for juice directly in the fields. The juice is then boiled & evaporated creating the coveted syrup. Serve the mixture over split Buttermilk Biscuits or Country Ham-Cheddar Scones to enjoy the best the season has to offer. 

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Sorghum-Apple Chutney
makes 1 1/2 cups

Expect a bright, tangy blend that is gently sweetened & lightly perfumed with seasonal spices. Serve the chutney with grilled pork tenderloin or chicken.

1 3/4 lbs Granny Smith apples, peeled & diced {about 4 large}
1 cup ginger ale
1/3 cup fresh lemon juice
1/2 cup dark brown sugar
2 Tbsp sorghum
1/2 tsp ground cinnamon
1/4 tsp ground ginger 

Bring the apples, the ginger ale, the lemon juice, the brown sugar, the sorghum, the cinnamon & the ginger to a simmer in a 3 1/2-quart saucepan with tall sides over Medium heat, stirring occasionally, 25 minutes or until about 1 Tbsp of the liquid remains. Do not walk away while preparing the filling as the mixture bubbles vigorously. Continue cooking an additional 3 minutes, stirring constantly. Press the apples with the back of the spoon to break them up a bit. The mixture will be very thick. Remove from the heat. Chill at least 1 hour or up to 2 days.

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How To Peel & Dice Granny Smith Apples

Granny Smith apples are extremely simple to prepare for cooking & baking applications. Look to The Basics: Apples for pointers on how to pair them with other varieties in recipes. In the meantime, peeling & dicing them may be easily achieved. 

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Use a sharp paring knife to peel the apples. Next, slice each apple from the stem end to the bottom just before the core on a cutting board. Continue turning & cutting the fruit until all of the flesh has been removed. Discard the core. Place the flat side down of each piece & cut them into slices then make cuts crosswise to dice or chop the fruit according to specific recipe applications.

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* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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