 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 7 |
|
A combination of sweet Braeburns and tart Granny Smiths gives this applesauce a pleasant balance. Mashing the apples creates a chunky sauce; for a smoother version, process part or all of the apple mixture in a food processor or blender. Creme fraiche gives the sauce a smooth, rich finish; substitute full fat sour cream if your market doesn't carry it. Ingredients:
4 cups braeburn apples, cubed, peeled |
4 cups granny smith apples, cubed, peeled |
1/2 cup brown sugar, packed |
2 teaspoons lemon rind, grated |
3 tablespoons fresh lemon juice |
1 teaspoon ground cinnamon |
1 teaspoon vanilla extract |
1 dash salt |
2 tablespoons creme fraiche |
Directions:
1. Combine first 8 ingredients in a Dutch oven over medium heat. Cook 25 minutes or until apples are tender, stirring occasionally.
2. Remove from heat; mash to desired consistency with a fork or potato masher. Stire in creme fraiche. Serve warm or chilled.
|
|