Fresh Cardamom Spiced Applesauce
Fresh applesauce is a nice treat, since it's so easy to make and much more flavorful than the store-bought variety. We like to use a combination of McIntosh and Granny Smith apples for the best texture and a little bit of tart flavor. Cardamom, a member of the ginger family, has a unique, aromatic quality that is just delicious with apples and ramps up the flavor of this sauce immensely. If you don't have any on hand though, you can use a little extra cinnamon and a pinch of ground ginger in its place.
- 2-1/2 to 3 pounds apples (about 6 medium)
- 2 tablespoons lemon juice
- 1/4 cup water
- 1/4 cup sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1 tablespoon butter
- 1/2 teaspoon vanilla
- Pinch of salt
Peel and core the apples and cut them into 1-inch pieces. Place them in a 3 quart saucepan, add the lemon juice and toss to coat. Mix in the water and sugar and bring to a simmer, uncovered, over medium-high heat until the apples begin to break down and give off liquid, about 8 to 10 minutes. Reduce the heat to medium, stir in the cinnamon, cardamom, butter, vanilla and a pinch of salt. Cover and continue cooking for another 15 to 20 minutes, until the apples have broken down completely and the sauce is thick. Remove from the heat and allow to cool before serving.
Makes about 4 cups
Fresh applesauce will keep 3 or 4 days tightly covered in the refrigerator.