2 pounds Granny Smith apples, peeled, cored, and chopped
1 cup packed brown sugar
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cardamom
Dash of ground cloves
Dash of freshly ground black pepper
How to Make It
Combine cider and apples in a large saucepan; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 20 minutes or until apples are tender, stirring occasionally. Stir in sugar and remaining ingredients; simmer 12 minutes, stirring occasionally until mixture is thick. Cover and chill.
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This has become our quintessential fall recipe. We use courtland or gala seconds from a local orchard, and we can use a half bushel in three batches. The recipe as written is too sweet for our taste, so we cut the sugar by half. Other spicing is great, and we use fresh grated or ground for everything but cinnamon. The recipe factors up well - 12 lbs has been biggest batch so far. We use it primarily for dessert, plain, or warmed with vanilla ice cream. Definitely tastes as good as the kitchen smells.
All I can say is holy Cardamom! I think this recipe called for way too much cardamom and ginger, it was all I could taste. I followed the recipe exactly and even made a double batch thinking that I love chai and applesauce. Bad idea. I tried everything to fix this. I added more brown sugar, I added vanilla extract. Nothing could take away that overly powerful cardamom taste. I think i'll just stick to regular applesauce next time and add cinnamon and nutmeg like I usually do....
As an applesauce, I did not like the spices used in the recipe. I cut the brown sugar to 1/4 cup and even found that too sweet.
Rather than waste the recipe, I added 1/4 tsp. of ground cloves and cooked it down into an apple butter. As an apple butter, it was delicious and I liked it better than the recipe I had been using.
So, applesauce - no. Apple butter - yes. For applesauce, use the Eldress Bertha applesauce recipe from fall 2008 or the cranberry applesauce from fall 2007.