Cory Schreiber's Applesauce |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This recipe can easily be made in larger batches for the freezer. This is from Portland chef and cookbook author Cory Schreiber’s wonderful cookbook, “Wildwood — Cooking from the Source in the Pacific Northwest.” If you have a good source for fresh, seasonal apples, consider making large batches of this wonderful sauce and storing in the freezer. And although this recipe produces a puree, the sauce can be left chunky by not putting it through a blender at the end of the cooking process. Happy first day of Autumn! Ingredients:
2 cups unsweetened apple juice |
1/4 cup freshly squeezed orange juice (original recipe calls for 1/4 cup undiluted orange juice concentrate) |
2 tablespoons sugar (can substitute agave, honey, etc.) |
3 whole cloves |
2 star anise pods |
1 cinnamon stick |
1/4 teaspoon fennel seed (crushed lightly in a pestle and mortar to release the oil) |
3 large flavorful apples, such as braeburn, mcintosh (or a combination of apples) or 3 large golden delicious apples, peeled, cored and chopped (or a combination) |
1/2 teaspoon vanilla extract |
Directions:
1. In a medium saucepan, combine the apple juice, orange juice (concentrate), sugar, cloves, star anise, cinnamon and fennel.
2. Bring to a boil, immediately reduce heat, and simmer for approximately 20 minutes to reduce the liquid by half. Strain the liquid into a heatproof bowl to remove the spices.
3. Return the liquid to the pan and add the apples. Bring back to a boil then simmer for 15 minutes, or until the apples are tender.
4. Remove from the heat and stir in the vanilla extract. Let cool.
5. In a food processor, process the applesauce until smooth.
6. Serve warm, or let cool and store in a covered container in the refrigerator for up to a week.
7. For long-term storage, pack into freezer containers leaving 1 head space and freeze (for up to 12 months without the sauce suffering in quality).
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