Candied Apples with Blenheim Apricot White Balsamic Vinegar

Perhaps I should have thought twice when I decided to cook some sugared cinnamon apples for ice cream topping; after all, I was watching a four year old and a four month old at the time.

Everything was going great until I turned the burner on high and forgot. Somehow, that mistake which could have been an awful stinky mess ended up a blessing in disguise.

The sugar turned dark, the apples turned dark, and I was really worried they had burned. I tasted them and they tasted like they were soaked in molasses. Without a second thought I grabbed my bottle of Blenheim Apricot White Balsamic Vinegar and added a 1/4 cup.

Viola! It was fantastic. It was a mistake, but let me tell you that mason jar is almost empty. I can't keep the kids out of it, and on a whim I used some of the apples to season a chicken dish the other day. It was superb!

Candied Apples with Blenheim Apricot White Balsamic Vinegar

6 red delicious apples
2 cups organic pure cane sugar
1 tablespoon cinnamon
Water
Blenheim Apricot White Balsamic Vinegar 

Wash your apples, and cut them into bite size pieces and place them in a saucepot. (I use an Anolon Saucepot/.)

My mother-in-law bought my Anolon dishes for me years ago, and I still love them.

Pour 2-cups of organic pure cane sugar over the apples. Make sure to cover the apples evenly, and stir.

Sprinkle 1 tablespoon of cinnamon over the apple sugar mixture.

Cover the apples with water.

Cook over medium heat until they start to caramelize and the water is mostly gone. Watch them closely. You want the apples to get dark, but not to burn.

Add 1/4-cup Blenheim Apricot White Balsamic Vinegar and cook for five minutes.

Remove from heat and pour into a glass Mason jar.

Let the apples cool to room temperature before refrigerating. Apples should be good for up to a week.


Apples & Blenheim Apricot White Balsamic Vinegar Chicken

2 large boneless skinless chicken breasts
1/2 stick butter
2 Tablespoons extra virgin olive oil
1/2 cup celery
1/4 cup minced garlic
1/2-cup candied apples with Blenheim Apricot White Balsamic Vinegar 
Salt
Pepper
Jasmine rice

Cut the boneless skinless chicken breasts into bite size pieces and set aside.

Place 1/2 stick of butter and 2-Tablespoons of extra virgin olive oil over medium heat. Allow the butter to melt.

Add the chicken and cook until it starts to turn white.

Add 1/2-cup celery, 1/4-cup minced garlic, and 1/2-cup candied apples with Blenheim Apricot White Balsamic Vinegar.


Sprinkle with salt and pepper. Cover over medium heat until the chick is thoroughly cooked.

Serve over jasmine rice.

I hope you like these recipes. We really enjoyed the chicken. There were no leftovers. 


Have you ever made a great cooking "mistake?"