Chunky Chai Applesauce

  • lilmamamac Posted: 11/22/08
    Worthy of a Special Occasion

    This applesauce was SOOO sweet - ick! I love chai so I thought it would be refreshing, but it was just overpowering. I will be going back to my mom's applesauce recipe.

  • dogear6 Posted: 12/02/08
    Worthy of a Special Occasion

    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.

  • JeffAxelrod Posted: 02/18/09
    Worthy of a Special Occasion

    I'm not sure what the problems were with the other reviewers. I served this on Thanksgiving to six guests, made a double batch, and it was gone by the end of the meal. Everyone loved it including me.

  • ViennaVAfoodie Posted: 10/04/09
    Worthy of a Special Occasion

    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....

  • LisaQ1 Posted: 11/18/09
    Worthy of a Special Occasion

    I made this last year for my family at Thanksgiving and they all LOVED it. I plan to make it again this year!

  • RN4LilOnes Posted: 11/29/10
    Worthy of a Special Occasion

    AMAZING recipe! It is heaven in a bowl. Perfect comfort food.

  • GeorgeSK Posted: 10/12/10
    Worthy of a Special Occasion

    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.

advertisement

More From Cooking Light