Cory Schreiber's Applesauce
Per serving
This recipe can easily be made in larger batches for the freezer. This is from Portland chef and cookbook author Cory Schreiber’s wonderful cookbook, “Wildwood — Cooking from the Source in the Pacific Northwest.” If you have a good source for fresh, seasonal apples, consider making large batches of this wonderful sauce and storing in the freezer. And although this recipe produces a puree, the sauce can be left chunky by not putting it through a blender at the end of the cooking process. Happy first day of Autumn!
Ingredients
- unsweetened apple juice↗2 cups
- freshly squeezed orange juice (original recipe calls for 1/4 cup undiluted orange juice concentrate)↗1⁄4 cup
- sugar (can substitute agave, honey, etc.)2 tablespoons
- whole cloves↗3
- star anise pods2
- cinnamon stick↗1
- fennel seed (crushed lightly in a pestle and mortar to release the oil)1⁄4 teaspoon
- large flavorful apples, such as Braeburn, McIntosh (or a combination of apples) or 3 large golden delicious apples, peeled, cored and chopped (or a combination)↗3
- vanilla extract↗1⁄2 teaspoon
Step-by-step instructions
- 1
In a medium saucepan, combine the apple juice, orange juice (concentrate), sugar, cloves, star anise, cinnamon and fennel.
- 2
Bring to a boil, immediately reduce heat, and simmer for approximately 20 minutes to reduce the liquid by half. Strain the liquid into a heatproof bowl to remove the spices.
- 3
Return the liquid to the pan and add the apples. Bring back to a boil then simmer for 15 minutes, or until the apples are tender.
- 4
Remove from the heat and stir in the vanilla extract. Let cool.
- 5
In a food processor, process the applesauce until smooth.
- 6
Serve warm, or let cool and store in a covered container in the refrigerator for up to a week.
- 7
For long-term storage, pack into freezer containers leaving 1" head space and freeze (for up to 12 months without the sauce suffering in quality).
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