Saturday, May 20, 2006

RECIPE: Applesauce

Apple Sauce

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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Ruth said...

I just spent 45 minutes wandering through your site. It's soooo good that I've added you to my links.

Thanks for keeping us well fed and entertained.

Ruth said...

Great entry for SHF!

Gabriella True said...

Thank you ruth! that is So nice of you. I really appreciate it!

RZ said...

This applesauce looks great. I've always wanted to try making it. Do you think you could substitute the sugar for brown sugar? Great sight btw.

Gabriella True said...

Oh definitely. I think I actually used an organic cane juice sugar for this. I have been using it for so long that I forget that it is not "sugar". But brown sugar is good in anything I think and really perfect for apples