Rustic Chunky Applesauce
- 2 pounds apples, peeled, cored, sliced in thick wedges
- 1/2 cup water
- 2 tablespoons boiled apple cider
- 1/4 teaspoon cinnamon
- Tiny pinch salt
- 1 teaspoon vanilla extract
- 1-2 tablespoons brown sugar (optional)
Put prepared apples in a medium pot that has a lid. Add water, cider concentrate and the tiniest pinch or sprinkle of salt. Bring to a boil, turn heat down to low-med, cover and cook, 10-15 minutes, until apples are soft. Check at the 10-minute point to see if they are soft enough; if not, give it another 5 minutes.
Turn heat off, and, using a potato masher, give the apples a few mashes, until they are broken up and chunky. Stir in vanilla extract. Taste, and if the applesauce is too tart for you, add 1 tablespoon brown sugar, stirring until combined. Taste again, and if needed, add 1 more tablespoon brown sugar. It is better to err on the side of too tart than too sweet, especially if you are serving this alongside a savory roast meat. Most of the time, I don’t add any sugar, but apples differ in tartness, and individuals differ in their preference for sweet applesauce.
Makes about 2 1/2 cups applesauce.
What to serve it with:
- roast pork, chicken, turkey or duck
- grilled sausages
- mashed potatoes [1]
- anytime you need a little dollop of something special on your plate