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.
Delicious! I usually use Granny Smith apples mixed with sweeter apples or pears (this time, a huge Honeycrisp apple and an apple-pear for crunch). I used lemon juice and orange rind, and per another CL applesauce recipe, I used maple syrup as the sweetener and a dash of nutmeg along with the cinnamon. Wonderful with CL's Oven-Fried Chicken and biscuits. Never used the creme fraiche or sour cream and I don't think I'm missing anything flavor-wise.
I wish I could give this recipe more than 5 stars!!!!! It is very delicious! Everyone loves it! I have made this for both family and friends and it is always a favorite! I do not add the creme fraiche, and it still turns out perfect!
This applesauce is so good! I made it with a combination of Granny Smith, Arkansas Blacks, and Pink Lady apples. Mine was slightly dry, so I added a splash of apple cider that I had on hand. A great side for any kind of pork.
Wow! Awesome! This recipes takes boring old applesauce to a new and exciting level. I absolutely love this. I've sworn off store-bought applesauce for good. I'm usually anti-adding-sugar to fruit dishes since fruit is usually sweet enough on its own, but I did toss in the brown sugar (but reduced it by about half), and I'm glad I did. The citrus and vanilla add such a luxurious-tasting touch. I didn't measure the lemon--just zested and juiced a medium sized one and went with the whole lot. This made my whole house smell wonderfully of apple pie. I'm giving jars of this as gifts for the holidays this year. I left out the cream, and I didn't miss it.