Chunky, Spiced Applesauce… with Soused Raisins Recipe
This spiced, not-too-sweet version of a comforting old-time favorite -applesauce- is one of my children's preferred accompaniments to dinner any time of the year. By far, Macintosh apples make the best applesauce, so they make up the majority of this mixture. But because I prefer a textural applesauce, I add some coarsely chopped Golden Delicious apples, since they hold their shape better through cooking. If desired, Anjou or Bosc pears may be substituted for the Golden Delicious apples. Choose apples that are smooth, deeply colored and free of holes. And since they are cooked with their skins on, apples with a good amount of red will give the sauce a beautiful rosy color. The amount of sugar you’ll need will ultimately depend on the sweetness of the apples and on the type of apple juice you use. And, don't worry about the brandy used to plump the raisins since, once it fully simmers, the alcohol will quickly evaporate and all that will be left is its wonderful flavor. If this concerns you, however, simply substitute apple juice or cider.) This recipe makes a lot of applesauce, but, for me, that’s always been strategic since it keeps for up to three weeks in the refrigerator—though it rarely lasts that long! Any time I’ve suggested a tool, a piece of equipment, or a culinary term that’s unfamiliar to you, you can go to Kitchen Management for more information.
Ingredients
| Mixed light and dark raisins | 1 Cup (16 tbs) | |
| Brandy/Unsweetened apple juice, thawed apple juice concentrate or apple cider | 1⁄2 Cup (8 tbs) (apple flavored, imported calvados or domestic applejack) | |
| Macintosh apples | 20 , scrubbed, dried, each cut into 8 wedges (unpeeled, cored) | |
| Golden apples/Anjou or bosc pears | 5 , coarsely chopped (peeled, cored) | |
| Apple juice | 1 2⁄3 Cup (26.67 tbs) | |
| Cinnamon stick | 1 | |
| Light brown sugar/Dark brown sugar | 1⁄2 Cup (8 tbs) (adjust sugar as per taste) | |
| Ground cinnamon | 1 Teaspoon | |
| Nutmeg | 1⁄2 Teaspoon, freshly grated | |
| Pure vanilla extract | 1 Teaspoon | |
| Table salt | 1⁄3 Teaspoon (pinch of) |
Nutrition Facts
Serving size: Complete recipe
Calories 5878 Calories from Fat 8
% Daily Value*
Total Fat 1 g1.5%
Saturated Fat 0.67 g3.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 721.4 mg30.1%
Total Carbohydrates 1502 g500.6%
Dietary Fiber 187.9 g751.6%
Sugars 1170.8 g
Protein 41 g81.5%
Vitamin A 69.1% Vitamin C 229.5%
Calcium 76.2% Iron 9.2%
*Based on a 2000 Calorie diet
Directions
1) To macerate the raisins: Place raisins and brandy into a small saucepan and heat gently until brandy comes just to a full simmer. Remove from heat and set aside.
2) To cook the Macintosh apples: Place unpeeled Macintosh apple wedges, 1 1/3 cups of the apple cider and the cinnamon stick(s) in an 8-quart nonreactive, heavy-bottomed pot and stir. Cover and bring the mixture to a full simmer over medium heat. Reduce heat to low and simmer the apples until very tender, stirring and mashing frequently, about 15 minutes.
3) To cook the Golden Delicious apples or pears: Place the coarsely chopped apples or pears and remaining 1/3 cup cider in a small saucepan. Bring to a gentle simmer (uncovered) and cook just until tender but still textural, about 5 minutes. Remove from heat and set aside.
4) To assemble the applesauce base: Position a medium-mesh wire strainer or a food mill over a large bowl. Transfer the contents of the large pot in batches to strainer or food mill and force apples through into the bowl, leaving the skins and any seeds behind. (A wooden spatula works perfectly when pushing apples through a strainer.) Discard skins and repeat with the remaining cooked apples. Stir in the sugar (to taste), cinnamon, nutmeg, salt, vanilla and the macerated raisins, along with the brandy. Fold in the cooked chopped apples (along with any remaining juice). Cool the applesauce to room temperature, divide among four 1-quart jars or plastic containers and secure them with lids. The applesauce will keep perfectly for up to 3 weeks in the refrigerator.
5) To serve: Enjoy the applesauce chilled, at room temperature or slightly warmed.
2) To cook the Macintosh apples: Place unpeeled Macintosh apple wedges, 1 1/3 cups of the apple cider and the cinnamon stick(s) in an 8-quart nonreactive, heavy-bottomed pot and stir. Cover and bring the mixture to a full simmer over medium heat. Reduce heat to low and simmer the apples until very tender, stirring and mashing frequently, about 15 minutes.
3) To cook the Golden Delicious apples or pears: Place the coarsely chopped apples or pears and remaining 1/3 cup cider in a small saucepan. Bring to a gentle simmer (uncovered) and cook just until tender but still textural, about 5 minutes. Remove from heat and set aside.
4) To assemble the applesauce base: Position a medium-mesh wire strainer or a food mill over a large bowl. Transfer the contents of the large pot in batches to strainer or food mill and force apples through into the bowl, leaving the skins and any seeds behind. (A wooden spatula works perfectly when pushing apples through a strainer.) Discard skins and repeat with the remaining cooked apples. Stir in the sugar (to taste), cinnamon, nutmeg, salt, vanilla and the macerated raisins, along with the brandy. Fold in the cooked chopped apples (along with any remaining juice). Cool the applesauce to room temperature, divide among four 1-quart jars or plastic containers and secure them with lids. The applesauce will keep perfectly for up to 3 weeks in the refrigerator.
5) To serve: Enjoy the applesauce chilled, at room temperature or slightly warmed.
Chef
