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Firecracker Applesauce desserts, fruits 8 granny smith apples 2 cup apple cider 1/4 cup cider vinegar 1 fresh serrano chile or 1 chipotle 2 whole cloves 1/2 stick cinnamon 1 1/2 teaspoon salt 1 small bay leaf Chop 6 apples, unpeeled, and in a large saucepan combine with cider, vinegar, chile, cloves, cinnamon stick, salt, and bay leaf. Simmer mixture, covered, until apples are very tender and falling apart, about 20 minutes. Cook mixture over moderately high heat, stirring occasionally, 10 minutes more to reduce excess liquid slightly. Discard cloves, cinnamon, and bay leaf. Puree sauce, preferably using a hand blender [!], and while still hot force through a fine sieve into a bowl. [I'd use a food mill to blend/strain in one step.] Peel and core remaining 2 apples and cut into 1/3" cubes. Stir apples into sauce and cool. Sauce keeps, covered and chilled, 2 weeks. Yield approx. 6 cups. Maloney & Porcelli, NYC from the October issue of Gourmet From: Margo Hobbs Thompson Date: 05 Oct 97 Chile-Heads List Ä Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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