Firecracker Applesauce
Maloney & Porcelli,
NYC
8 Granny Smith apples (about 3 3/4 pounds)
2
cup apple
cider (preferably unpasteurized)
1/4
cup cider
vinegar
1
fresh serrano chile*
2
whole cloves
1/2
stick cinnamon
1
1/2 teaspoon salt
1
small bay
leaf
1. Chop
6 apples, unpeeled, and in a large saucepan combine with cider, vinegar, chile, cloves, cinnamon stick, salt, and bay leaf. Simmer mixture, covered, until apples are very
tender and falling apart, about 20 minutes.
2. Cook
mixture over moderately high heat, stirring occasionally, 10 minutes more to
reduce excess liquid slightly.
3. Discard
cloves, cinnamon, and bay leaf.
4. Puree
sauce, preferably using a hand blender, and while still hot force through a
fine sieve into a bowl. Or use a food
mill to blend/strain in one step.
5. Peel
and core remaining 2 apples and cut into 1/3" cubes. Stir apples into sauce
and cool.
Sauce keeps, covered and chilled, 2
weeks.
Yield: approx. 6 cups.
*You can substitute chipotle pepper
for the Serrano for an interesting smoky taste.
This recipe comes from the October
1997 issue of Gourmet magazine.