Rustic Applesauce

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

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Nutritional Information

Amount per serving
  • Calories: 140
  • Calories from fat: 12%
  • Fat: 1.8g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.2g
  • Protein: 0.3g
  • Carbohydrate: 32.5g
  • Fiber: 2.3g
  • Cholesterol: 3mg
  • Iron: 0.5mg
  • Sodium: 30mg
  • Calcium: 31mg

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

  1. Combine first 8 ingredients in a Dutch oven over medium heat. Cook 25 minutes or until apples are tender, stirring occasionally.
  2. Remove from heat; mash to desired consistency with a fork or potato masher. Stir in crème fraîche. Serve warm or chilled.
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