Homemade Applesauce

Page 155

Cuisine: North American | Course Type: Condiments

(3 reviews)

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I think this is an excellent version of applesauce. I halved the recipe and followed it pretty closely, using a combination of Granny Smith, Gala and Macintosh apples. I loved the spices which I thought were relatively subtle and the citrus rind was great. I see this as a wonderful jumping off place for all sorts of recipes. This could be the base for a really good chutney, with the addition of more spice, cranberries, currants, etc. I also think it could be a great filling for pastry or addition to a muffin or quickbread batter. I had no problem with the butter, though I did add it sparingly; I thought it added a lot to mouthfeel. It's also so easy--peel, squeeze, measure everything into one pot and shove it in the oven. This is one Contessa recipe which I wish I had not halved.

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