If you have never made your own applesauce, you are in for a real treat. The bland stuff that comes in a jar or a plastic tub simply cannot compare to the real thing. In our overgrown jungle of an orchard, we have several varieties of apple trees, all of which bear fruit heavily molested by insects since we do not spray. However, applesauce is a pretty good solution to this problem. I just cut off the gnarly parts of each apple and use the good bits.
Whenever I make applesauce, I leave the peel on the apples. This adds color, flavor, texture, and fiber to the final product. Since our apples are organic, there is no chance of pesticide residue. If you are using commercial apples, be sure to scrub the peel well. Of course, you can also peel your apples if you want a less chunky end product.
The inspiration for this recipe comes from a similar one created by Lorna Sass. I own one of her many cookbooks and regularly borrow others from our local library. I love her recipes because they always have that special touch: one or two unique ingredients that make each dish stand out. If you are a fan of Molly Katzen, author of the Moosewood Cookbook and Enchanted Broccoli Forrest, among many others, then I'm sure you will love Lorna Sass, too.
Into a large sauce pan or pressure cooker, add about 3 pounds of chopped apple chunks. Be sure to remove all the seeds. Add at least a cup of water. Squeeze in the juice of one lemon and add the grated zest to the pot as well. Crush 2-3 whole green cardamom pods and toss those in. Add a 2 inch long piece of cinnamon bark. Last, sprinkle in a small dash of sea salt. I never add any kind of sweetener to my applesauce as I prefer a slightly tart, only slightly sweet sauce. Optional additions include whole cranberries (for a VERY tart sauce), raspberries, blueberries, blackberries, or even strawberries. Something I have never tried adding is rhubarb, but I'm thinking it could work! Ginger would pair well with the rhubarb.
Cook your sauce until the apple chunks become soft enough to mash. Remove the cinnamon stick and cardamom pods and stir well. If you wanted your sauce to be totally smooth, you could use a hand-held blender or food processor at this point to puree it. I prefer a chunky style apple sauce.
You could also can the end product in order to store it at room temperature. See your reliable guide to canning and preserving for specific instructions. Or just keep it in the fridge for about a week or so. This applesauce is great on its own, as a dessert or a snack. You can dollop it onto a bowl of Greek yogurt for breakfast. It also makes a yummy side dish served alongside roast chicken, duck, pork, or goose. I hope you give it a try!
Whenever I make applesauce, I leave the peel on the apples. This adds color, flavor, texture, and fiber to the final product. Since our apples are organic, there is no chance of pesticide residue. If you are using commercial apples, be sure to scrub the peel well. Of course, you can also peel your apples if you want a less chunky end product.
The inspiration for this recipe comes from a similar one created by Lorna Sass. I own one of her many cookbooks and regularly borrow others from our local library. I love her recipes because they always have that special touch: one or two unique ingredients that make each dish stand out. If you are a fan of Molly Katzen, author of the Moosewood Cookbook and Enchanted Broccoli Forrest, among many others, then I'm sure you will love Lorna Sass, too.
Into a large sauce pan or pressure cooker, add about 3 pounds of chopped apple chunks. Be sure to remove all the seeds. Add at least a cup of water. Squeeze in the juice of one lemon and add the grated zest to the pot as well. Crush 2-3 whole green cardamom pods and toss those in. Add a 2 inch long piece of cinnamon bark. Last, sprinkle in a small dash of sea salt. I never add any kind of sweetener to my applesauce as I prefer a slightly tart, only slightly sweet sauce. Optional additions include whole cranberries (for a VERY tart sauce), raspberries, blueberries, blackberries, or even strawberries. Something I have never tried adding is rhubarb, but I'm thinking it could work! Ginger would pair well with the rhubarb.
Cook your sauce until the apple chunks become soft enough to mash. Remove the cinnamon stick and cardamom pods and stir well. If you wanted your sauce to be totally smooth, you could use a hand-held blender or food processor at this point to puree it. I prefer a chunky style apple sauce.
You could also can the end product in order to store it at room temperature. See your reliable guide to canning and preserving for specific instructions. Or just keep it in the fridge for about a week or so. This applesauce is great on its own, as a dessert or a snack. You can dollop it onto a bowl of Greek yogurt for breakfast. It also makes a yummy side dish served alongside roast chicken, duck, pork, or goose. I hope you give it a try!
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