Thursday, November 8, 2007

Spiced Cider Applesauce

This is a lovely sauce for pork or chicken. Instead of the usual puree style apple sauce, this one uses apple slices poached in spiced cider.


1 quart apple cider
3 cloves
1 tsp. cinnamon
1/4 tsp. cumin (optional)
1/2 cup Calvados (optional)
pinch nutmeg
pinch salt

2 tbsp. flour

8 apples, Granny Smith or Macintosh, cored, peeled and sliced

Mix all ingredients but flour and apples in a saucepan. Bring to a boil, then turn to lowest setting and let simmer for at least 1/2 hour. Add apple slices and simmer until apples are cooked but still slightly firm. Remove apples from cider and set aside.

Remove one half cup of the cider mixture and cool. Add it to the flour and whisk until you have a fine paste. Add slowly to the saucepan, whisking as you do, and stir until sauce is thickened to a syrup consistency. If it is too thick, add some more cider, gradually, until you get the desired consistency, Add apples and simmer for 5-10 minutes longer, stirring occasionally to make sure sauce doesn't burn. Serve sauce over pork chops or chicken breasts.

I sometimes add 1/4 tsp. of cumin, as a cumin lover. If you're serving grownups, you can add 1/3-1/2 cup Calvados to give it a little extra zing.

If you have more than you need, you can preserve it with the hot water process, or simply pour into a glass container and save in the fridge for a few days.

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