Cinnamon-Sage Applesauce
This applesauce gets complex flavor from cinnamon, sage, and maple syrup. Leaving the apple skins on before cooking results in a delightful pink hue.
Ingredients
- 8 tart-sweet apples (like Fuji, McIntosh, or Jonagold)
- ¼ cup water
- ½ tsp. salt
- 1 tsp. cinnamon
- 2 tbsp. maple syrup
- 1 tbsp. fresh sage, finely minced
Instructions
- Wash apples, but do not peel. Chop into 1×1 inch pieces.
- Place apple pieces in large pot and place over medium heat.
- Add water and salt; then, bring to a boil. As soon as the pot begins to boil, reduce heat to medium-low, cover, and let simmer for thirty minutes.
- Once apples are soft, remove pot from heat and stir in cinnamon, maple syrup, and fresh sage.
- Transfer apple mixture to a food processor and blend until smooth, or use a hand-held electric blender to achieve the desired consistency.
Time: 1 hour
Servings: 8
2 Comments
I was so surprised by this recipe. It is smooth and tastes great. I expected to find small bits of apple peelings in the applesauce, but they were completely processed after blending it in the food processor. I plan to make more and can it for this winter!
I made a small batch of this recipe to see if I liked it and did. I then made a 4x recipe and canned it. I ended up with 5 pints and 2 quarts. Now we can enjoy it all winter. I used Cortland apples and thought it was a tad too sweet, next time I made it, I will only add 1 1/2 tablespoons of maple syrup. Wonderful color and flavor!
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