Rustic Applesauce

Rustic Applesauce Recipe
Photo: Karry Hosford
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.

Yield:

7 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 140
Caloriesfromfat 12 %
Fat 1.8 g
Satfat 1 g
Monofat 0.5 g
Polyfat 0.2 g
Protein 0.3 g
Carbohydrate 32.5 g
Fiber 2.3 g
Cholesterol 3 mg
Iron 0.5 mg
Sodium 30 mg
Calcium 31 mg

Ingredients

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

Preparation

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.

Note:

Martha Condra,

October 2002
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