Homemade Applesauce
Sweet-tart applesauce with notes of cinnamon and brandy.
Servings: 6
Ingredients
- 4 large apples I like a mix of Gala, Fuji and Pink Lady
- 3/4 tsp cinnamon
- 1 tbsp brandy
- 1 medium lemon, juice and zest
- 1/2 tsp vanilla
- 2-4 tbsp honey
- 1/4 cup cream optional
- 1/4 cup nuts, toasted and chopped optional
Instructions
- Wash, quarter and core the apples. Cut the quarters into several pieces and place into a large saucepan with ½ cup water. Bring to a boil, cover and reduce heat to simmer. Cook the apples for 15-20 minutes, until soft. Allow to cool slightly.
- Turn the apples and liquid into a reamer or food mill, turning until the pulp is strained through and peel is left behind. Return the apple puree to the saucepan and add the cinnamon, brandy, lemon juice and zest, and vanilla. Begin with 2 tablespoons of honey, stir and taste. If the sauce is too tart, continue to add honey and taste until desired level of sweetness is reached
- To serve as dessert, drizzle each serving with the optional cream. Sprinkle with chopped nuts.
Notes
To skip the straining step, simply peel and core the apples prior to cooking.