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Brandied applesauce

Brandied applesauce
Mel Melcon / Los Angeles Times

A quick look at my home kitchen and you might think I was an avowed minimalist. One pot, a few saucepans and a cherished cast-iron skillet. A cupboard of bakeware and bowls and counter space for just a few appliances. ... Read more

Total time: 40 minutes, plus cooling and chilling time | Makes about 5 cups
  • 4 pounds Granny Smith apples, or other cooking apples
  • 3/4 cup dark brown sugar
  • 1/2 cup apple cider
  • 1/3 cup brandy, preferably applejack
  • 2 cinnamon sticks
  • Pinch nutmeg
  • Pinch ground cloves
  • Pinch dried ginger
  • Zest and juice of 1/2 lemon

Step 1Peel, core and quarter the apples.

Step 2In a pressure cooker, combine the apples, brown sugar, cider, brandy, cinnamon, nutmeg, cloves, ginger, lemon zest and juice. Lock the pressure cooker and cook at high pressure for 2 minutes.

Step 3Allow the cooker to release pressure naturally (10 to 20 minutes), then carefully remove the lid. Remove the cinnamon sticks and coarsely chop the apples for a coarse sauce, or puree them in a blender or food processor for a smoother texture. Taste the applesauce and adjust the sweetness and flavorings if desired.

Step 4Set the applesauce aside to cool, then cover and refrigerate until chilled. Taste the applesauce once more (the flavorings will mute a little as the sauce chills) and adjust if desired. This makes about 5 cups applesauce. The applesauce will keep up to 10 days, covered and refrigerated.


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