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Tuesday, July 19, 2011

Johnny Apple Sauce

Photo by Sandra Wahl

I like to pick wild apples to make sauce, and I don't add anything but sugar and cinnamon for flavoring.  Some apples need little sugar--some need extra.  If you can't find wild apples in the fall, buy firm, tart apples.  I think the following recipe adapted from The Silver Palate Cookbook sounds good, but I haven't tried it.  Have fun!

2 1/2 C water
4 Tbl. Lemon juice
7 medium Granny Smiths
1/2 C. sugar
2/3 C. French Sauternes
6 Tbl. red currant jelly
2 cinnamon sticks
zest of 2 lemons
1/2 C shelled walnuts, chopped
1/3 C raisins (optional)

1.  Mix half of the water and half of the lemon juice together in a bowl.
2.  Peel and core the apples and cut them into 1 1/2 inch chunks.  As you cut each apple, drop the pieces into the water to prevent discoloration.
3.  In a medium saucepan with a heavy bottom, combine remaining water and lemon juice, the sugar and the Sauternes.  Bring to a boil, reduce to a simmer, and add the apple chunks.  Partially cover and cook gently until apples are just tender; apple chunks should remain whole.
4.  With a slotted spoon, transfer apples to bowl.  Add the currant jelly and cinnamon sticks to the syrup remaining in the pan.  Set over medium heat, bring to a boil, reduce to a simmer, and cook until syrup is reduced by one third.  Stir in the lemon zest.
5.  Pour the syrup over the apples.  Stir in the walnuts and raisins if you use them.  Serve warm; or cool, cover and refrigerate.  Serves 6.

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