Recipes–Country Style Apple Sauce

The dinner I made last night – poached turbot with tarragon and potatoes au gratin aux fines herbes needed something sweet as an accompaniment, and I decided on apple sauce. This dish is nothing like the processed variety, for it is thick, almost chunky, and has very forward tastes of clove and cinnamon.  It is perfect to complement a meal that has simple dishes as principal courses, but can be eaten with anything.

Country Style Apple Sauce

* 3 lg. Gold Rush apples, quartered, then halved.  I have found these apples only at the Dupont Circle (DC) Sunday Farmers’ Market; but they are worth looking for.  They are a relatively new hybrid (first seedlings in 1973) that combine tartness and sweetness – an unmistakable apple taste but with kick

 

* 1-2 small pieces of cinnamon.  Almost slivers, since whole stick cinnamon has a very strong flavor

* 4-5 whole cloves

* 1/2 cup raisins

* 1/2 cup brown sugar

* 1/2 lemon, juice only

- Place the cut apples in a pan with about 1” of water on the bottom

- Add the rest of the ingredients and mix well

- Cook for about 25 minutes over medium low heat or until the apples are very soft

- Taste and add more spices if necessary

- While still in the pan, mash with a wooden spoon or potato masher.  Do not overdo it, for you want the mixture to have a slightly chunky texture

- Final adjustment for taste (at this point sugar or lemon)

- Mix and serve hot (cold is also good, but not with a hot meal)