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).