2000s Recipes + Menus

Calvados Applesauce

Makesabout 1 1/4 cups
  • Active time:10 min
  • Start to finish:1 hr (includes cooling)
January 2003
  • 1 lb Gala apples
  • 1/2 cup water
  • 1/2 cup sugar
  • 1/2 teaspoon finely grated fresh lemon zest
  • 1/8 teaspoon cinnamon
  • 2 tablespoons Calvados
  • Peel and core apples, then cut into 1-inch pieces. Bring apples, water, sugar, zest, and cinnamon to a boil in a 2-quart heavy saucepan, stirring occasionally, then reduce heat and simmer, covered, 15 minutes.
  • Remove lid and simmer until most of liquid is evaporated, 5 to 10 minutes. Add Calvados and simmer, stirring occasionally, 1 minute. Mash apples with a potato masher or a fork to a coarse sauce, then cool.
Cook's note: Applesauce can be made 3 days ahead and chilled, covered.
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