A combination of sweet Braeburns and tart Granny Smiths gives this applesauce a pleasant balance. Mashing the apples creates a chunky sauce; for a smoother version, process part or all of the apple mixture in a food processor or blender. Crème fraîche gives the sauce a smooth, rich finish; substitute full-fat sour cream if your market doesn't carry it.
4 cups cubed peeled Braeburn or Pink Lady apple
4 cups cubed peeled Granny Smith apple
1/2 cup packed brown sugar
2 teaspoons grated lemon rind
3 tablespoons fresh lemon juice
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Dash of salt
2 tablespoons crème fraîche
How to Make It
Combine first 8 ingredients in a Dutch oven over medium heat. Cook 25 minutes or until apples are tender, stirring occasionally.
Remove from heat; mash to desired consistency with a fork or potato masher. Stir in crème fraîche. Serve warm or chilled.