This recipe, adapted from In Praise of Apples by Mark Rosenstein, adds a depth of fall flavor to dishes normally cooked with chicken or veggie stock, such as butternut squash soup.
8 medium apples, cut into quarters, seeds removed
2 large onions, cut into quarters
4 stalks celery, cut into 1-inch pieces
4 medium carrots, cut into 1-inch pieces
1/4 cup vegetable oil
6 sprigs parsley
1 small bunch thyme
5 coriander seeds
2 pieces of cinnamon stick, about 2 inches each
3 cups apple cider
Preheat the oven to 350 degrees Fahrenheit. In a roasting pan, toss the apples, onions, celery and carrots with oil and roast for 1 to 1 1⁄2 hours, stirring every 20 minutes until the vegetables are well browned.
Remove the vegetables from the oven to a stockpot. Add a cup of water to the roasting pan. Using a spatula, loosen the bits of vegetables from the bottom of the pan. Add these bits, along with their juices, to the stockpot. Add the remaining ingredients, plus about a gallon of water. Bring the stock to a simmer over medium heat. Adjust the heat to keep the stock at a simmer, partially covered. Simmer for 6 to 8 hours — don’t allow it to boil. Strain and discard the vegetables. Let cool, and then refrigerate or freeze the stock. Makes about a gallon.
Photo by Tim Nauman Photography