Saturday, May 20, 2006
Makes about 3 cups
1 pound Granny Smith apples
1 pound Fuji apples
1 cup water
1/2 teaspoon finely grated fresh lemon zest
1/4 cup sugar (optional)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
Core and peel apples then cut into 1-inch pieces. Bring apples, water, sugar, zest, cinnamon ginger, and cardamom to a boil in a large saucepan. Cover, reduce heat and simmer, stir occasionally, 15 minutes. Then remove lit and continue to simmer until most of liquid is evaporated, 5 to 10 minutes. Mash apples with a potato masher to make a chunky sauce then cool. Applesauce can be made 3 days ahead and chilled, covered.
My Ginger Dessert comes in three parts. Chunky Applesauce , Ginger Crème Anglaise which I combine to make Apple Dumpling Toast Pockets with Ginger Creme Anglaise.
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