This is another one of those simple foods that sometimes doesn’t receive the attention it deserves. Many people are content to buy applesauce in a jar, or try to emulate in their own kitchen the apple puree they have previously purchased. Well I am here to try and change your thinking on the subject of applesauce. While I realize that it isn’t difficult to throw some peeled and cored apples in a pot, boil them until the pieces are tender, and then puree the lot in a food processor, I would like you to consider another way of approaching applesauce preparation. Instead of pureeing those darling tender little chunks of apple, mash them ever so tenderly with your favorite potato masher. Then when you have an equal proportion of saucy stuff to chunks, add some brown sugar, a bit of spice and some lemon juice, and walk away from the kitchen. (That way you won’t be tempted to keep messing with the apples until they resemble baby food!) I promise, after you take one bite of this spicy, not too sweet chunky applesauce, you will never settle for bland flavored pureed applesauce again. And yes, I do know that I have a tendency to be a wee bit dogmatic. I’m working on it, but I kind of think I must have been a politician in a former life. That would explain a lot!
- 10 apples, peeled, cored and cut into chunks (I recommend a combination of Gala, Honeycrisp, and Granny Smith)
- ½ c. water
- ½ c. brown sugar
- 1 tsp. ground cinnamon
- ½ tsp. ground nutmeg
- ¼ tsp. ground cloves
- 1 T. fresh lemon juice
Place apples and water in a large, covered sauce pan. Cover pan and place over medium heat; cook apples for about 30 minutes or until tender. Stir occasionally during cooking time to prevent sticking. When tender, remove from heat and mash together with brown sugar, spices* and the lemon juice. (Just remember that you want those little lumps. They add to the overall appeal of the sauce.) Allow sauce to cool completely before storing in your refrigerator or freezer.
Hint: It is always a good idea when using ground spices to mix them together before you add them to whatever you are cooking. Ground herbs and spices have an annoying tendency to ball up in their containers while they are patiently waiting to be used. These little “balls” if not broken up first, can be the very devil to deal with if they are already added to other ingredients. A fine mesh strainer also works very well. Just hold the strainer over the other ingredients and pour the spice through. Voila. No lumps!