Apple Blackberry Rice Recipes

APPLE CIDER AND SAUTEED APPLE BASMATI RICE

Steps:

• Heat a Dutch oven over low heat and add the oil. Add the onions and sweat until translucent, 8 to 10 minutes. Increase the heat to medium, add the apples, tossing well, and cook until they start to brown. Add the rice and thyme. Cook for 1 to 2 minutes, then add the chicken stock, apple juice, butter, vinegar and some salt and bring to a simmer. Cover, reduce the heat to low and cook until the rice is tender, about 20 minutes.
• Fluff with a fork and adjust the salt as needed.

APPLE BLACKBERRY PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Melt butter in a saucepan over medium-low heat; stir in flour to make a smooth paste. Whisk water, white sugar, brown sugar, and lemon juice into butter mixture. Bring to a simmer and whisk constantly until mixture is thick, about 3 minutes. Stir 6 blackberry halves into sauce, reduce heat to low, and continue cooking while you complete remaining steps. Stir sauce occasionally.
• Line a 9-inch pie dish with a crust. Place apples and remaining blackberries into crust. Cut remaining crust into strips about 1 inch wide. Weave pie crust strips into a lattice crust on top of the pie; pinch ends of strips to edge of bottom crust to seal. Spoon hot blackberry sauce over pie, letting it soak through the openings in the top crust. Place pie onto a baking sheet to catch drips.
• Bake in the preheated oven for 15 minutes. Reduce oven heat to 350 degrees F (175 degrees C) and continue baking until crust is golden brown and sauce is bubbling, 35 to 45 more minutes.

GRANDMA'S APPLES AND RICE

Steps:

• Cook rice according to package directions. Stir 2 tablespoons butter into hot rice. Add applesauce, apples, brown sugar, 1-1/2 teaspoons cinnamon and salt. Spoon into a greased deep 2-qt. baking dish. Dot with remaining butter; sprinkle with remaining cinnamon. Bake, uncovered, at 350° for 35 minutes or until heated through. Serve warm or cold.

BLACKBERRY APPLE PIE

Steps:

• On a lightly floured surface, roll out half the dough to fit a 9-in. pie plate; trim to 1 in. beyond rim of plate. Top with a thin layer of apples. In a large bowl, combine blackberries and remaining apples; sprinkle with lemon juice. Combine sugar and cornstarch. Add to fruit mixture; toss gently to coat. Spoon into crust; dot with butter., Roll out remaining dough; make a lattice crust. Trim, seal and flute edges. Beat egg with water; brush over lattice top and pie edges., Bake at 375° for 50 minutes or until filling is bubbly and apples are tender. Cool on a wire rack. Serve warm or at room temperature.

APPLE & BLACKBERRY RICE

Steps:

• In 4 small dessert bowls or glasses, layer the rice pudding, apple sauce and blackberries, finishing with a few blackberries on top. Scatter with the brown sugar and leave in the fridge for 10 mins until the sugar has melted. You can also make up to 2 hrs ahead and keep covered in the fridge.

APPLE-BLACKBERRY JAM

Steps:

• Combine blackberries with 1/3 of the water in a saucepan over low heat. Combine apples with the remaining water and lemon juice in another saucepan over low heat. Simmer both pans slowly until blackberries and apples are soft and mushy, about 90 minutes.
• Inspect twelve 12-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
• Remove blackberries from the heat and pass through a sieve to remove the seeds, if desired.
• Remove apples from the heat and puree with an immersion blender.
• Combine pureed blackberries and apples in a large bowl and weigh on a scale. Add the same amount of sugar as the weight of the pureed fruit.
• Transfer fruit puree and sugar to a large pot and bring to a boil. Cook at a rolling boil for 3 to 4 minutes. Test for the setting point by placing a dollop of the jam onto a cold plate and pushing it with your finger. If the jam wrinkles it is ready.
• Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

APPLE-BLACKBERRY CAKE

Steps:

• Preheat oven to 375 degrees. Butter a 9-inch springform pan, and dust with granulated sugar. Whisk together flour, baking powder, and salt in a bowl. Whisk together melted butter, 3/4 cup brown sugar, the milk, and eggs in another bowl. Whisk into flour mixture.
• Spread batter evenly into prepared pan. Arrange apple wedges over batter, and sprinkle with blackberries. Gently press fruit into batter. Combine remaining 2 tablespoons brown sugar and the cinnamon, and sprinkle over fruit. Dot with remaining 2 tablespoons butter. Bake until top is dark gold, apples are tender, and a cake tester inserted into center comes out clean, about 55 minutes. Let cool. Serve with whipped cream if desired.