The Washington Post

Maple Applesauce

Maple Applesauce 4.000

Deb Lindsey for The Washington Post; tableware from Home Rule

Book Report Sep 17, 2014

Skip peeling or a food mill. This skin-on version has a little more going for it in terms of texture and flavor. The recipe is flexible; scale up or down as needed.

Use a mix of tender, thin-skinned apples such as Gravenstein, York and Golden Delicious. Other applesauce-worthy varieties: Cortland, Snow and Yellow Transparent. (In the Washington area, we've just missed the season for the last.)

Serve with roast chicken or potato pancakes, or over ice cream for dessert.

Make Ahead: The applesauce can be refrigerated for up to 1 week.


Servings:
4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings; makes about 2 1/2 cups

Ingredients
  • About 6 medium apples, cored and cut into quarters (see headnote)
  • 1 cup sweet cider or water, or more as needed (may substitute lemonade)
  • Drizzle of good-quality maple syrup, or more as needed
  • Small pinch ground cayenne pepper or Aleppo pepper, or more as needed
  • 2 to 3 tablespoons unsalted butter

Directions

Combine the apples and cider or water in a heavy-bottomed pot; cook over medium-low heat, stirring occasionally, for 10 to 15 minutes. Stir in the maple syrup and pepper; cook for 10 to 12 minutes, stirring occasionally, until the apples are mushy.

Stir in the butter until it has melted, then use an immersion (stick) blender to puree until fairly smooth (or carefully transfer to a food processor and puree). Taste, and add maple syrup or pepper as needed. Serve warm or cold.

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Recipe Source

Adapted from "Apples of Uncommon Character: 123 Heirlooms, Modern Classics and Little-Known Wonders," by Rowan Jacobsen (Bloomsbury, 2014).

Tested by Bonnie S. Benwick.

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Email questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving (based on 6): 140


% Daily Values*

Total Fat: 4g 6%

Saturated Fat: 3g 15%

Cholesterol: 10mg 3%

Sodium: 0mg 0%

Total Carbohydrates: 27g 9%

Dietary Fiber: 3g 12%

Sugar: 21g

Protein: 0g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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