Category: Condiments

Apple-Pear Sauce

apple and pear varieties

Here’s a little twist on traditional applesauce, Apple-Pear Sauce.

Fall is upon us and apples and pears are in season and in abundance. To create a complex flavor and varying textures I like to use three varieties of pears and apples. I used Bartlett and Starkrimson, which are sweet and juicy pears with a softer pulp, and Bosc, which is less sweet and firm in texture. The apples, which I sourced from The Whittier Fruit Farm during my recent trip to Rochester, included SweeTango, crisp with good acidity, Jonagold with a sweet honey flavor, and a Macoun, with a firmer texture. To highlight the vanilla undertone of the pears, I add a vanilla bean and a little lemon zest for acidity.

The recipe comes together easily and with few ingredients. Simply peel and core 6 pears and 6 apples and cut into about 1-inch cubes, the smaller the size the shorter the cooking time.

To core apples, use a melon baller. The stems of the pear extend down to the core. Quarter the pear and use a paring knife to slice top to bottom to remove inner stem and core.

coring pears

To get to the seeds of the vanilla, make a slit at the end of the bean, but don’t cut through to the bottom. Slide the knife between the pod and run the knife down the bean to split it in half lengthwise.

splitting a vanilla bean

Scrape out the seeds with the edge of a paring knife.

scraped vanilla bean

Add 1/4 cup cold water, the vanilla bean seeds and the lemon zest. Cover and cook over a very low flame. Low and slow is the way to go – high heat only scorches the fruit and that flavor permeates the entire sauce.

chopped pears and apple in saucepan

Stir every 3 minutes or so to move the fruit on top to the bottom. Once the fruit starts to break down, raise the heat a bit, just a little bit, and leave the cover askew. These are juicy fruits and it’s good to let a little of the liquid evaporate. A loose apple-pear sauce isn’t as tasty or pleasing to the palette.

The sauce is usually done in 30 to 40 minutes, again this depends on the size of the fruit. An unripe, extra-firm fruit can also take a little longer to cook. To test, push a few fruit cubes against the side of the pan with a wooden spoon. The sauce is ready when easily smashed.

Mash with a potato masher. I like my apple-pear sauce to have a little texture and leave some small chunky pieces. Don’t use a blender, food processor or immersion blender, however, the harsh processing destroys cell structure and the sauce becomes a soup.

Cool, place in jars, cover and refrigerate or freeze.

apple-pear sauce in jars

Serve warm or at room temperature.

apple-pear sauce in a bowl

Recipe doubles easily and freezes well.

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Apple-Pear Sauce

apple-pear sauce in a bowl

Here’s a little twist on traditional applesauce, Apple-Pear Sauce. Use a variety of pears and apples for complex flavor and texture.

  • Author: Trish Lobenfeld
  • Prep Time: 40 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 8 cups; 10-12 servings 1x
  • Category: Side Dish
Scale

Ingredients

6 assorted pears
6 assorted apples
1 vanilla bean, seeds only
zest of one lemon

Instructions

The recipe comes together easily and with few ingredients. Simply peel and core 6 pears and 6 apples and cut into about 1-inch cubes, the smaller the size the shorter the cooking time.

To core apples, use a melon baller. The stems of the pear extend down to the core. Quarter the pear and use a paring knife to slice top to bottom to remove inner stem and core.

To get to the seeds of the vanilla, split it in half lengthwise and scrape out the seeds with the sharp edge of a paring knife.

Add 1/4 cup cold water, the vanilla bean seeds and the lemon zest. Cover and cook over a very low flame. Low and slow is the way to go – high heat only scorches the fruit and that flavor permeates the entire sauce.

Stir every 3 minutes or so to move the fruit on top to the bottom. Once the fruit starts to break down, raise the heat a bit, just a little bit, and leave the cover askew. These are juicy fruits and it’s good to let a little of the liquid evaporate. A loose apple-pear sauce isn’t as tasty or pleasing to the palette.

The sauce is usually done in 30 to 40 minutes, again this depends on the size of the fruit. An unripe, extra-firm fruit can also take a little longer to cook. To test, push a few fruit cubes against the side of the pan with a wooden spoon. The sauce is ready when easily smashed.

Mash with a potato masher. I like my apple-pear sauce to have a little texture and leave some small chunky pieces. Don’t use a blender, food processor or immersion blender, however, the harsh processing destroys cell structure and the sauce becomes a soup.

Cool, place in jars, cover and refrigerate or freeze.

Serve warm or at room temperature.

Notes

Recipe doubles easily and freezes well.

Keywords: apple sauce, pear sauce, condiment, Thanksgiving dinner,

Cauliflower and Red Onion Quick Pickles

Cauliflower and Red Onion Quick Pickles in a mason jar

Quick pickles are popular lately, especially if you watch the food show competitions. It’s a quick and easy way to add a crunchy texture and boost flavor using acid, salt, sugar, herbs, and/or spices. Ginger, chili peppers, cumin, and coriander give this recipe a Middle Eastern flavor.

The pickles can be used within 20 minutes or so of a quick brine – use an ice bath to chill before serving. Store remaining pickles in jars with the brine and seasonings. The pickles continue to soak up flavors and the vegetables soften a little over time.

Cauliflower and Red Onion Quick Pickles in mason jars

I created this quick pickle recipe to go with the Za’atar Chicken and Quinoa Salad, the pungency of the pickles complements the dish nicely as does the crunchy texture.

Watch the Cauliflower and Red Onion Quick Pickle video here.

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Cauliflower and Red Onion Quick Pickles

Quick pickles are an easy way to add a crunchy texture and boost flavor using acid, salt, sugar, herbs, and spices. Ginger, chili peppers, cumin, and coriander give this recipe a Middle Eastern flavor.

  • Author: Trish Lobenfeld
  • Prep Time: 30
  • Cook Time: 20
  • Total Time: 50 minutes
  • Yield: 6 cups 1x
  • Category: Pickles
Scale

Ingredients

1 small cauliflower, trimmed and cut into small florets
½ medium red onion, thinly sliced
4 cups cold water
1 cup apple cider vinegar
¼ cup granulated sugar
¼ cup coarsely chopped cloves garlic, about 6 cloves
3 serrano chilies, halved or dried chilies
2 tablespoons coarse salt
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 tablespoon diced fresh ginger, about a 1-inch piece

Instructions

Combine water, vinegar, sugar garlic, chilies, salt, coriander and cumin seeds, ginger and salt in a large saucepan over high heat and bring to a boil; lower the heat to a simmer and cook for 10 minutes.

Stir in the cauliflower and onions, return to a boil, then turn the heat off and let steep for 10 minutes.

Ladle the vegetables and brine into jars, make sure the brine come to 1/2-inch below the top of the jar.

Strain the remaining liquid and divide the garlic, chilies, seeds and ginger evenly between the jars.

Cool, cover and refrigerate for up to 3 months.

Notes

To use immediately, fill a large bowl with ice and cold water, place a smaller bowl in the center and fill with the quick pickles. Stir frequently to chill evenly.

Keywords: pickled cauliflower, pickled red onion, brined vegetables, dairy-free, gluten-free, pickle condiment, vegan

Cilantro Oil

infused oil

I created this Cilantro Oil to use on a Spelt Flatbread with Roasted Spiced Carrot Purée. To make an infused oil, select the type of oil you prefer, such as a mild vegetable oil, extra-virgin olive oil, nut oils, etc. Combine the oil with herbs, spices, garlic, or a any combination. This is a delicious accent for soups, stews, flatbreads, pizza, or a dipping oil for crusty breads. Use an infused oil for a creative twist on a salad dressing or vinaigrette. Drizzle over meat, chicken or fish. Lots of options!

infused oil

This cilantro oil is quick and easy to make. Place the oil, chopped cilantro, and salt in a blender or food processor and purée. Strain for a delicate drizzle of infused oil or leave the pulp in for a stronger flavor.

infused oil

Food Safety Note

Any infused oil that contains raw ingredients has a limited shelf life – 4-5 days tops, and must be refrigerated. The herbs, spices and garlic contain bacteria, commonly anaerobic bacteria, that thrive in oxygen-free environments like an infused oil. Plus a little masking tape on the jar with the date.

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Cilantro Oil

infused oil

Flavored oils are a great way to enhance a dish. Drizzle over chicken, fish, vegetables or on top of soup. Use sparingly, this cilantro oil packs lots of flavor.

  • Author: Trish Lobenfeld
  • Prep Time: 10
  • Total Time: 10
  • Yield: 1 cup 1x
  • Category: Condiment
Scale

Ingredients

¾ cup olive oil
2 cups roughly chopped cilantro
¼ teaspoon coarse salt

Instructions

Place the oil, cilantro and salt in the base of a food processor or blender and puree thoroughly.

Refrigerate up to 4 days.

Use at room temperature.

Notes

Strain for a refined drizzle. Keep the pulp for a stronger flavor.

 

Saffron Pickled Shallots

Condiment

One of my new favorite restaurants is Gato. I’m a big Bobby Flay fan and have been for years. It was a real disappointment when he closed Bolo several years ago, I loved the food and ambience. Gato makes up for that loss in a big way. One of my favorite small plates is Mussel and Clam Salad with Saffron Pickled Shallots. The entire dish is sublime, but those saffron pickled shallots really blew me away. I knew I had to try and replicate the recipe!

It’s a Quick Pickle!

This is a quick pickle recipe and super simple to make. Boil water, vinegar, sugar, salt and saffron for 5 minutes.

Condiment

Dump in the sliced shallots and cook and another 5 minutes. Then let them steep in the pan off heat for 15 minutes.

Condiment

I thought these saffron pickled shallots would be a real treat on chicken liver pate and sandwiches, especially tuna. Strew a few shallots in salads and include a little of the pickle brine in the dressing.

Use a mandolin or vegetable slicer to make slices of uniform thickness. These keep for a couple months in the refrigerator. Store in a mason jar or reuse an old pickle jar.

Condiment

Recipe
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Saffron Pickled Shallots

Condiment

Use a mandolin or vegetable slicer to make slices of uniform thickness. These keep for a couple months in the refrigerator. Store in a mason jar or reuse an old pickle jar.

  • Author: Trish Lobenfeld
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 1 cup 1x
  • Category: Condiment
Scale

Ingredients

1 cup thinly sliced shallots
1 cup cold water
1/4 cup white vinegar
1 tablespoons granulated sugar
¾ teaspoon Kosher salt
1/4 teaspoon saffron threads

Instructions

Combine the water, vinegar, sugar, salt and saffron in a medium-size saucepan over high heat and bring to a boil.

Once the sugar and salt are dissolved and the brine is a golden, stir in the shallots and simmer for 5 minutes.

Remove the pan from the heat and let steep for 15 minutes.

Place in a storage container and once completely, cover and store in the refrigerator.

Keywords: pickled shallots, saffron shallots, condiment, vegan, dairy-free, gluten-free

 

Cranberry Sauce

It isn’t thanksgiving without a cranberry dish, and the vibrant cranberry red is a welcome addition to the earthy colors of the Thanksgiving turkey and traditional sides. Cranberries are tart, so tart as to be inedible without some sweetener. This Cranberry Sauce recipe, however, goes lighter on the sugar to highlight the cranberry and complement the other naturally sweet sides, such as sweet potatoes, butternut squash and cornbread. For an interesting little twist, I’ve added a couple of Clementines.

Method

Rinse and pick through the cranberries for any bad ones.

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Bring the cranberries, water and sugar to a boil in a medium-size covered pot.

IMG_1219
Lower the heat to a gentle boil, leave the cover ajar, the cranberries pop and spatter.

IMG_1221
Cook until cranberries are thick, about 12 minutes.

IMG_1243
In the meantime, peel the Clementines, and remove all the pith and strings.

IMG_1214

Cut the cleaned Clementines in half and stir in.

IMG_1234 - Version 2

Serve at room temperature.

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Cranberry Sauce

cranberry sauce in a bowl

A traditional recipe with a little twist. Sweet clementines with fresh cranberries make a delicious condiment, especially at Thanksgiving!

  • Author: Trish Lobenfeld
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: about 4 cups 1x
  • Category: Condiment/Sauce
Scale

Ingredients

2 cups (1 package) fresh cranberries
1/4 cup cold water
1/4 cup granulated sugar
2 Clementines, peeled and cut in half

Instructions

Rinse and pick through the cranberries for any bad ones.
Bring the cranberries, water and sugar to a boil in a medium-size covered pot.
Lower the heat to a gentle boil, leave the cover ajar, the cranberries pop and spatter.
Cook until cranberries are thick, about 12 minutes.
Stir in the Clementine segment halves.
Serve at room temperature.

Keywords: cranberries, clementines, Thanksgiving side dish, dairy-free, gluten-free, vegan

 

Garlic Shrimp Bites with Pineapple Salsa

This recipe for Garlic Shrimp Bites with Pineapple Salsa is a light, easy-to-prepare appetizer. If you don’t have the ceramic spoons shown in the picture above, use taco or pita chips.

Most fishmongers clean and devein the shrimp for you. If possible, get them to remove the tail end, too. If not, just pinch until you hear a slight crack and gently wiggle it off. I prefer to use Wild USA shrimp.

Shelled and deveined shrimp.

If you don’t have a grill, heat a medium frypan over medium-high heat and sauté the marinated shrimp as directed below.

Cut the green onions on the diagonal and include the green tops, which add color and flavor.

Method

Combine the shrimp, oil, garlic, salt and pepper flakes in a non-reactive bowl and cover or a self-closing plastic bag, and chill for at least two hours.

Marinating shrimp.

Preheat the grill. Place the shrimp on the hot grill and cook for two minutes on one side, turn and cook another one or two minutes. The shrimp are ready when they are pink and firm.

Grilled shrimp.

Cut the shrimp into bite-size chunks and place one piece on each spoon or on each taco or pita chip and top with pineapple salsa. See our post on how to peel a pineapple.

Pineapple Salsa

Pineapple salsa.

1/2 fresh pineapple, minced
1/4 cup freshly squeezed lime juice
1/4 cup thinly sliced green onions (cut on diagonal green tips)
1/4 cup chopped cilantro
1 small jalapeno,
1 teaspoon Kosher salt

Chopped green onions.

Combine the pineapple, lime juice, green onions, cilantro, jalapeno, and salt. Let sit 30 minutes, stir once at 15 minutes. Can be made up to two days in advance.

Salsa ingredients.

 

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Grilled Garlic Shrimp

Most fishmongers clean and devein the shrimp for you. If possible, get them to remove the tail shell, too. If you don’t have a grill, heat a medium sauté pan over medium-high heat and sauté the marinated shrimp into the hot pan and cook as directed below.

  • Author: Trish Lobenfeld
  • Prep Time: 20
  • Cook Time: 6
  • Total Time: 26 minutes
  • Yield: 8 portions 1x
  • Category: Appetizer
  • Method: Grilling
Scale

Ingredients

Pineapple Salsa

1/2 cup minced fresh pineapple
1/4 cup freshly squeezed lime juice
1/4 cup thinly sliced green onions (cut on diagonal green tips)
1/4 cup chopped cilantro
1 small jalapeño
1 teaspoon Kosher salt

Grilled Shrimp

one pound medium or large shrimp, shelled and deveined
2 tablespoons olive oil
4 garlic cloves, minced
1 teaspoon Kosher salt
1/8 teaspoon crushed red pepper flakes, more if you dare!

Instructions

Pineapple Salsa

Combine the pineapple, lime juice, green onions, cilantro, jalapeno, and salt. Let sit 30 minutes, stir once at 15 minutes.

Note: Salsa can be made up to two days in advance.

Combine the shrimp, oil, garlic, salt and pepper flakes in a non-reactive bowl and cover or a self-closing plastic bag, and chill for at least two hours.

Preheat the grill. Place the shrimp on the hot grill and cook for two minutes on one side, turn and cook another one or two minutes. The shrimp are ready when they are pink and firm.

Top each shrimp bite with a little salsa.

Keywords: salsa, pineapple salsa, shrimp with pineapple salsa, appetizer, condiment, dairy-free, gluten-free, bite-size shrimp

 

Poached Salmon with Three Sauces

I love cold poached salmon and it’s the perfect vehicle for a variety of delicious sauces. I couldn’t decide between a cucumber dill, my favorite, a mustard or something with a bite like watercress. Since watercress isn’t in season, I substituted arugula and added some cucumber and a touch of lemon zest. That’s how I ended up with Poached Salmon with Three Sauces!

The irregular shape of salmon presents a challenge to even cooking. I removed the thin edge along the length of the salmon and poached it as a separate piece for four minutes and cut the rest of the salmon into six equal portions, which I poached for seven minutes.

A rich poaching liquid adds depth of flavor to the salmon. Place the wine in a medium saucepan, bring to a boil and reduce to ½ cup. Add the aromatics and cold water, bring to a boil, lower the heat to a gentle simmer and continue cooking for half an hour. Strain and thoroughly chill the poaching liquid.

Both the fish and the poaching liquid must be the same temperature at the start of cooking to cook the fish evenly. Use a gentle simmer  to prevent the vigorous bubbles of boiling liquid from breaking apart the salmon, it’s very fragile.

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Poached Salmon with Three Sauces

A delicious assortment of sauces to complement poached salmon.

  • Author: Trish Lobenfeld
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 6 portions 1x
  • Category: Fish
  • Method: Poaching
Scale

Ingredients

Poaching Liquid
2 cups dry white wine
2 large onions, thinly sliced
2 large carrots, thinly sliced
2 large celery stalks, thinly sliced
4 whole garlic cloves
1 tablespoon Kosher salt
12 whole black peppercorns
2 1/2 quarts cold water

Poached Salmon
3 pounds center-cut salmon, skin removed, dark meat trimmed and cut into 6 even portions*

Place the wine in a medium saucepan, bring to a boil and reduce to ½ cup.

Add the onions, carrots, celery, garlic, salt and peppercorns and water to the saucepan and bring to a boil, lower the heat to a simmer and continue cooking for 30 minutes.

Strain the poaching liquid and discard the vegetables. Chill the liquid thoroughly.

Place the prepared salmon in the bottom of a pan large enough to hold all pieces. Pour the cold poaching liquid over the fish to cover completely; if necessary add a little water to make sure the tops of the salmon are submerged.

Bring to a boil and immediately reduce the heat to maintain a very gentle simmer; cook for 7-8 minutes.

Mustard Sauce
1 cup sour cream
3 tablespoons Dijon-style mustard
2 tablespoons coarse mustard
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground pepper

Watercress Sauce
1 cup sour cream
1 cup tightly packed arugula or watercress
1/2 cup seeded, 1/2-inch dice cucumber
1/2 teaspoon Kosher salt
1/2 teaspoon lemon zest
1/2 teaspoon freshly ground pepper

Cucumber Dill Sauce
1/2 cup sour cream
1/2 cup plain yogurt
3 tablespoons minced fresh dill or 1 tablespoon dried dill weed
1 cup seeded, 1/2-inch dice cucumber
1 teaspoon granulated sugar
1 teaspoon white wine or champagne vinegar
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground pepper

Instructions

Poaching Liquid

Place the wine in a medium saucepan, bring to a boil and reduce to ½ cup.

Add the onions, carrots, celery, garlic, salt and peppercorns and water to the saucepan and bring to a boil, lower the heat to a simmer and continue cooking for 30 minutes.

Strain the poaching liquid and discard the vegetables. Chill the liquid thoroughly.

Poached Salmon

Place the prepared salmon in the bottom of a pan large enough to hold all pieces. Pour the cold poaching liquid over the fish to cover completely; if necessary add a little water to make sure the tops of the salmon are submerged.

Bring to a boil and immediately reduce the heat to maintain a very gentle simmer; cook for 7-8 minutes.

Mustard Sauce

Whisk all the ingredients together and refrigerate for at least 30 minutes to let the flavors meld.

Can be made up to 3 days in advance.

Watercress Sauce

Place the ingredients in the base of a blender or food processor and puree. Refrigerate for at least 30 minutes to let the flavors meld.

Can be made up to 3 days in advance.

Cucumber Dill Sauce

Place the ingredients in the base of a blender or food processor and puree. Refrigerate for at least 30 minutes to let the flavors meld.

Can be made up to 3 days in advance.

 

Notes

*Slice the thin edge that runs the length of the salmon. Poach for 3-4 minutes.

 

Red Onion Jam

Red Onion Jam is delicious on grilled meat. We’re making a grilled flank steak today with roasted cauliflower.

See our post and video on how to caramelize onions.

Method

Place a small container of cold water beside the stove.

Heat the oil in a medium saucepan over high heat.

Stir in the onions, sugar and salt and continue cooking and stirring.

Once the water is released from the onions, the natural sugar begins to brown on the bottom of the pan.

Use a little cold water to dissolve the fond or it will burn. This adds color and flavor to the onions.

Continue cooking, stirring and deglazing until the onions are soft and golden, about 30 minutes more.

Stir in the vinegar off heat. The acidity activates the red pigment in the jam and the color pops.

Store covered in the refrigerator. Serve warm.

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Red Onion Jam

Red Onion Jam is a delicious condiment to serve over meat or poultry. It’s also delicious spread on crunchy country bread.

  • Author: Trish Lobenfeld
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 1 cup 1x
  • Category: Condiment
Scale

Ingredients

1 tablespoon olive oil
1 pound red onions, peeled and sliced
1 tablespoon granulated sugar
½ teaspoon kosher salt
1 tablespoon red wine vinegar

Instructions

Place a small container of cold water beside the stove.

Heat the oil in a medium saucepan over high heat.

Stir in the onions, sugar and salt and continue cooking and stirring.

Once the water is released from the onions, the natural sugar begins to brown on the bottom of the pan. Use a little cold water to dissolve the fond or it will burn. This adds color and flavor to the onions.

Continue cooking, stirring and deglazing until the onions are soft and golden, about 30 minutes more.

Stir in the vinegar off heat. The acidity activates the red pigment in the jam and the color pops.

Store covered in the refrigerator. Serve warm.

 

Applesauce

 It’s always fun when your children come home for a visit and it’s especially fun for us when they bring along a bunch of  hungry friends; especially when they have no food restrictions/requirements. They were in for a surprise as I was experimenting with turkey meatloaf. It was okay, not spectacular. My
applesauce on the other hand is a proven success for many years.
 Applesauce is one of the easiest recipes to make and one I taught every semester in the first week of our food lab at NYU. I hope none of my students ever purchased jarred applesauce again!
Purchase a mix of at least 3 varieties, such as tart Granny Smith, sweet McIntosh and Golden Delicious with its honey-like overtones. There are two methods for making applesauce. The first is good for a small batch, the second for large batches.
applesauce
Peeled and Cored Method
Peel, core and cut the apples into chunks – the smaller the pieces the faster they cook down.
applesauce

Pop these into a covered sauce pan with 1/4 cup cold water. Turn the heat on low and stir occasionally  Once the apples begin to break down turn the heat up a little. The apples are ready when easily crushed against the side of the pan with the back of a wooden spoon or spatula. Mash and season with ground cinnamon.

applesauce

Unpeeled Method
Wash the apples and cut into chunks – the smaller the pieces the faster they cook down.  Pop these into a covered sauce pan with 1/4 cup cold water. Turn the heat on low and stir occasionally. Once the apples begin to break down turn the heat up a little. The apples are ready when easily crushed against the side of the pan with the back of a wooden spoon or spatula.
Ladle small batches into a food mill placed over a large bowl or saucepan and process to remove skins, core and seeds. Scrape the food mill clean between batches. Season with ground cinnamon.
Applesauce is best served warm, nuke in the microwave for 30 seconds, stir and nuke again.
Freezes well.


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Applesauce

applesauce

Use a variety of apples, such as Granny Smith, McIntosh and Golden Delicious, for a complex tasting applesauce.

  • Author: Trish Lobenfeld
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 2 cups 1x
  • Category: Fruit
Scale

Ingredients

9 apples
1/4 cup cold water
ground cinnamon, to taste

Instructions

Peeled and Cored Method

Peel, core and cut into chunks – the smaller the pieces the faster they cook down.

Pop these into a covered sauce pan with 1/4 cup cold water. Turn the heat on low and stir occasionally. Once the apples begin to break down turn the heat up a little. The apples are ready when easily crushed against the side of the pan with the back of a wooden spoon or spatula. Mash and season with ground cinnamon.

Unpeeled Method

Wash the apples and cut into chunks – the smaller the pieces the faster they cook down.  Pop these into a covered sauce pan with 1/4 cup cold water. Turn the heat on low and stir occasionally. Once the apples begin to break down turn the heat up a little. The apples are ready when easily crushed against the side of the pan with the back of a wooden spoon or spatula.

Ladle small batches into a food mill placed over a large bowl or saucepan and process to remove skins, core and seeds. Scrape the food mill clean between batches. Season with ground cinnamon.

Notes

Applesauce is best served warm, nuke in the microwave for 30 seconds, stir and nuke again.

Freezes well.