Left to rest in the fridge overnight and then enjoyed as you will, the flavors have blended and developed, and what I thought was mebbe a touch too much brown sugar has been mellowed with the cinnamon and ginger and ground cloves. Yeh, there may well be 1/4 cup of brandy in this applesauce, and any alcohol has been baked off, but this is not your momma’s applesauce!
Actually, it’s my mom-in-law’s recipe clipping from Martha Stewart, and it beats anything you may have tried from a supermarket shelf – and many from a farm market shelf, too.
•1/4 cup brandy or cider
•1/2 tsp ground cinnamon
•1/4 tsp ground cloves
•1/4 tsp ground ginger
•1 tsp freshly squeezed lemon juice
•Zest of 1 lemon
•6 tbsp (3/8 cup) packed dark brown sugar
•2 tbsp unsalted butter
•3 Granny Smith apples
•3 McIntosh apples (I used Jazz apples)
•1/8 tsp salt
Heat oven to 375º.
Peel, core, and cut into apples into eighths.
Add the apples and toss to coat.
Bake for 30 minutes, or until the apples are very soft and golden brown – mine took 45 minutes.
Transfer to a food processor (or, to a bowl and blend with an immersion blender) and pulse until smooth, then stir in the salt.
Ms Stewart says to serve this warm, but I really did find it a bit too sweet fresh from the oven. Much more better, I believe, to let it rest overnight and then serve it – go ahead and gently rewarm it, if you like, but I’m thinking this would be a welcome room temperature addition to lunch, or spread on toast for breakfast.
Note: I’d thought to mebbe can and save the applesauce in the pantry, but this recipe makes almost one pint, not really enough to bring out the canning pot. Got a lotta apples to use up and preserve? Yeh, this is your recipe.