Sickles Market Fruits

Fruits make for a healthful portion of our diets.  They often provide a sweet, flavorful treat packed with nutritious and healthful components.  Many fruits can be eaten out of hand without preparation.  Some need to be peeled, but their skins serve as a wrapper.

What's available -

• Citrus Fruits
• Cara Cara Oranges
• Clementines
• Navel Oranges
• Valencia Oranges
• Limes
• Lemons
• Mineola Tangelos
• Meyer Lemons
• Pomegranates
  
• Berries
• Driscoll Raspberries
• Driscoll Strawberries
• Tropical Fruits
• Avocado
• Florida Avocado
• Bananas
• Kiwi
• Plantains
• Papaya
• Pineapple
• Plantains
• Star Fruit
  
• Pears
• d'Anjou Pears
• Bartlett Pears
• Comice Pears
• Forelle Pears
• Red Pears
• Seckel Pears
  
• Apples
• Red Delicious Apples
• Golden Delicious
• Granny Smith Apples
• Fuji Apples
• Gala Apples
• McIntosh Apples
• NY State Paula Red Apples
• Melons
• Watermelon
• Honeydew Melon
• Cantaloupe
• Grapes
• Red Seedless Grapes
• Green Seedless Grapes
• Red Globe Grapes
• Black Seedless Grapes
• Stone Fruits
• Red Plums
• Black Plums
• Apricots
• Imported Ranier Cherries
• Nectarines

Produce | Veggies | Nuts

An apple a day keeps the doctor away!  Look for great apples, pears, and pomegranates during the holidays at Sickles Market.  Nothing beats a delicious homemade apple pie for holiday dessert.

Apple Butter

Makes 4 or 5 8-ounce jars

4 pounds of apples, peeled and cut into bite sized chunks
1/2 gallon of Red Jacket Orchards apple cider
1 1/4 cups of sugar
1 teaspoon Spice Hunter cinnamon
1/2 teaspoon Spice Hunter cloves
Juice of one lemon
Candy Thermometer 

1. Heat oven to 225º and place jars (but not lids) on the baking racks.  Jars will need to stay in the oven for at least 20 minutes.  Wash the lids with hot water and let them dry completely on a clean towel.

2. In a big, heavy pot over medium heat add the apples and enough apple cider to just cover the apples.  Bring to a simmer.  A bit of foam will form; you want to skim that off a couple of times.  Cook the apples until they are tender throughout, roughly 20-30 minutes.  Take the apples off the heat, let them cool for a couple minutes, and then puree in a blender in small batches (don't fill the blender directly in the pot.  The puree should be the consistency of a thin applesauce.

3. Put the puree back in the big pot over medium heat.  Bring puree to a simmer (you need it to hit 220F on candy thermometer).  Then, while stirring, slowly spring in the sugar, cinnamon, cloves, and lemon juice.  Continue to simmer over medium / med-low heat.  It takes quite a while from this point until the apple butter reduces and really thickens up, anywhere from 1 to 2 hours.  Make sure you stir regularly; you don't want it to burn or cook to the bottom of the pot.  You are looking for the apple butter to thicken up and darken.  Towards the end it gets a bit messy, the simmer becoming more lava-like - it also sounds different.  Remove from the heat.

4. Fill your biggest, deepest pot with water and bring to a rolling boil.  The water level will need to cover the jars.

5. Using tongs carefully remove each jar from the oven and fill to within 1/4 inch of the top with the apple butter.  Wipe off rims with a clean dry paper towel. Place a dry lid on each jar and close tightly.  Using tongs place each of the jars in the boiling water and boil for 10 minutes.

For more great recipes please read our Gourmet Club Newsletter or visit our Recipe Archive.