Saturday, March 5, 2011

Spicy Applesauce with Cardamom, Cloves, and Cinnamon

I eat an apple everyday. When I have too many apples in the refridgerator, or even have some that are not quite up to par (I am picky about my apples), making applesauce is a great option. I always keep the skin on my apples and refrain from adding sweeteners to my applesauce. I suppose the apples COULD be peeled and sugar COULD be added, but it really is not necessary. Apples are beautifully sweet on their own, and their skin adds fiber and a lovely texture to the finished product. Apples also have a lot of natural pectin, so applesauce never needs thickeners, like puddings or custards.

Applesauce is great as a fat substitute (i.e. oil) in muffin and quickbread recipes, or to just snack on before bedtime. Here is my "thrown-together" applesauce recipe. Alter it as you wish.


-3 unpeeled apples, diced
-1/4 cup lemon juice/vinegar/anything acidic
-3/4 teaspoon ground cinnamon
-1/4 teaspoon ground cloves
-1/8 teaspoon cardamom seeds, finely chopped

Combine all ingredients in a medium pot. Cover the pot with a lid and heat to a boil. Lower the heat to medium-low. Stir the applesauce occassionally and cook until desired level of doneness. Serve hot, room temperature, or cold.

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