In Vermouth gestoofde appeltjes met veenbessen
Sometimes the ugliest meals are those who will blow your mind! Stews for instance! I still have a hard time taking nice pictures of the stews I create. I just don’t seem to manage to show them the way I want! Last week when I made the Wild Boar stew I tried to pair them with these lovely vermouth braised apples with cranberry. Turned out these don’t look any better but were sooo delicious! So I’ll share them anyway! And I’ haven’t even mentioned the one ingredient that makes this side so delicious and sweet! Take a quick look at the recipe to find out!
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This ain't a beauty but it for sure is one hell of a delicious tasting side. These vermouth braised apples are perfect to serve along a piece of wildgame. Work on the looks and they might even end up in your christmas menu.
- 1 Tbsp Sunflower oil
- 1 pinch of cinnamon
- 2 red onions
- 1 sip red vermouth
- 5 sweet apples
- 2 Tbsp Cranberry jam
For the Vermouth braised apples
Put a large cast iron pan on top of your BBQ on middle heat. Add the sunflower oil with a pinch of cinnamon. Let cook for a minute or 2 to release the flavors.
Braise the onions with a sip of red vermouth for about 30 minutes until they turn sweet and soft (caramelized).
Slice the apples and add them to the onions and bake them until they turn soft.
Finish this side with 2 tbsp of cranberry jam.