Rosemary Applesauce
Makes about 3 cups
Serve this with pork chops or roasted chicken from Sunshine Harvest Farm or as an accompaniment to a farmstead cheese plate. It will keep about 1 week, covered, in the refrigerator.
- 2 cups unsweetened apple cider
- 4 fresh rosemary sprigs
- 3-1/2 pounds (about 7 to 8 medium tart apples), unpeeled, cored and cut into 1-inch chunks (about 12 cups)
- 1 to 2 tablespoons honey, or more to taste
- Pinch salt, to taste
In a large pot, combine the cider, rosemary, and apples, set over high heat and bring to a boil. Reduce the heat and simmer until the apples are very tender, stirring occasionally, about 35 minutes. Continue cooking until the liquid is reduced and the sauce is thick. Discard the rosemary sprigs. Sweeten with a little honey and a pinch of salt to taste.
Ginger Cinnamon Applesauce
Makes about 3 cups
Here’s the classic, homey applesauce recipe with a little grated fresh ginger for zing. It’s a great snack, and wonderful served warm on top of pound cake or over vanilla or butter pecan ice cream.
- 2 cups unsweetened apple cider
- 3-1/2 pounds (about 7 to 8 medium tart apples), unpeeled, cored and cut into 1-inch chunks (about 12 cups)
- 1 4 inch piece cinnamon stick
- 1 tablespoon freshly grated ginger root
- 1 to 2 tablespoons honey, or more to taste
- Pinch salt to taste
In a large pot, combine the cider, cinnamon, ginger and apples, set over high heat and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the apples are very tender, about 35 minutes. Continue cooking until the liquid is reduced and the sauce is thick. Discard the cinnamon stick. Sweeten with a little honey and a pinch of salt to taste.
