Applesauce

There’s nothing innovative about my applesauce but I thought I’d share the technique and the menu for tonight’s dinner with you.

I love applesauce and I really only make it in  fall and winter.  The dry-rubbed pork tenderloin I posted several months ago is the perfect main course for applesauce. 

The salty smokiness of the pork only accentuates the sweetness of the applesauce. 

For the applesauce, I start by peeling some crispy fresh apples–any variety or a mixture.  These apples were fuji. 

To make applesauce for two, with some leftover, use four apples.  Quarter them, remove the cores and dice them into 1″ chunks.  Place in a saucepot with 2 – 3 tablespoons of water, a tablespoon of sugar, and the juice of half a lemon.

Bring to a simmer on low heat and cook, covered for about a half-hour.   Stir and mash apples from time to time.  After a half-hour, check for sweetness and add sugar if necessary.

Place in food processor and process to a puree, as fine or chunky as you like–I like mine slightly chunky.

In addition to the pork and applesauce, I made skillet potatoes and buttered kale.

This meal is just as good at room temperature for lunch the next day (or several days).

 

Advertisements
This entry was posted in Uncategorized. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s