Last night I discovered several pounds of Macintosh Apples I had bought and stored (and forgotten about) and they were on the cusp of fading. So I whipped out my trusty peeler and promptly peeled and diced them all into a heavy duty cast-enamel pot. I cooked them down to a wonderful sauce within 20-30 minutes…soon we were enjoying one of my favorite fall dishes! Here is my recipe:
- 8 large Macintosh Apples – peeled, cored and diced
- ¼ to ½ cup water
- Juice of 1 lemon
- ¼ c dark brown sugar (or less – I could have gotten away with no sugar this time)
- 5 pieces of candied ginger
- ¼ Apple Brandy (or to taste; the alcohol will cook out)
- Cinnamon – about 1 tsp or to taste (optional)
Place all ingredients in a heavy pot and bring to a boil. You may need to add a little more water if your apples are not very ‘juicy’…Reduce heat to medium and let cook, stirring occasionally, until apples are soft enough to mash with a potato masher. You can cook them to whatever consistency you like, ranging from silky smooth to extra chunky…your choice. It is also up to you whether or not to leave the ginger in or take it out. I prefer to find it as a surprise…my husband does not.
***Be careful! The apples are hot and if they cook at too high a temperature the mixture will begin to bubble up. I found out the hard way just how hot it can get when a big bubble burst as I stirred the mixture. I ended up with a dollop of steaming applesauce on my bare arm…did I mention it was hot???
I served this with pork tenderloin encrusted with mustard and herbs, roasted on a bed of onion, carrots, garlic and mushrooms (mushrooms added the final 15 minutes of roasting); a mixed green salad with a mustard-vinaigrette; and sweet potatoes mashed with butter and chipotle powder. A Sunday ‘Fall Harvest’ feast!!