Spiked Side-Dish Applesauce
Cook the apples until they are tender, but still irregular in shape and a bit chunky. Since this is a side dish and not a dessert, it doesn’t use much sugar, just enough to pull out the flavor of the apples.
4 pounds tart apples, such as Granny Smith and/or Pink Lady
1/2 to 1 cup sugar, depending on desired sweetness
1/4 teaspoon salt
Zest and juice of 1 lemon
1 teaspoon cinnamon
1/4 cup (1/2 stick) unsalted butter
1/4 cup apple brandy (such as Calvados)
Peel, core and quarter the apples, then place them in a heavy-bottomed Dutch oven or large saucepan.
Sprinkle 1/2 cup of the sugar, the salt, lemon zest and juice, and the cinnamon over the apples. Toss gently. Cover the pot and set over low-medium heat.
Every 5 minutes, stir the apples until they begin to release their juices and start to break down, 15 to 20 minutes. If the apples seem too dry, add water a couple tablespoons at a time, and continue to cook until tender. Taste. If the apples are too tart for you, add more sugar.
Add the butter and brandy. Stir vigorously until the apples are chunky. Bring to a boil, then reduce to a simmer for 5 minutes. Taste again. Adjust seasonings if necessary, and serve hot, room temperature or cold. Makes 8 servings.
Source: Elizabeth Karmel, Associated Press
Per serving: 210 calories, 50 calories from fat (24 percent of total calories), 6 g fat (3.5 g saturated, 0 g trans fats), 15 mg cholesterol, 39 g carbohydrate, 3 g fiber, 32 g sugar, 1 g protein, 60 mg sodium.