Jump to Recipe Print Recipe

Calvados Applesauce

Shirl Gard
Use this tasty applesauce as an ingredient in any recipe that calls for applesauce, or for just good eating. As a variation, you can use a combination of different apple varieties, instead of using all Gala apples. Example: 50% Gala and 50% Honeycrisp. In early fall, use a mix of any varieties available locally. I love going to a local farm stand in September or October and picking out an assortment of apples from big wooden bins. Calvados is an apple brandy (eau-de-vie) from the Normandy region of France which is a great flavor enhancer for this applesauce.

YIELD: ABOUT 3 PINTS
Print Recipe

Ingredients
  


  • 1800 grams Gala Apples - 8-10 large apples peeled, cored, and cut into 1-inch cubes (4#)
  • - Prepped Weight = 3# 1350g
  • 120 grams water 1/2 cup
  • 200 grams sugar 1 cup
  • 15 grams fresh lemon juice 1 T
  • 1/2 teaspoon ground cinnamon Korintje
  • 60 grams Calvados 1/4 cup

  • 2180 grams = Total 76 oz 4# 12 oz

Instructions
 

  • COMBINE all ingredients except Calvados in large pot. Bring to a boil, stirring occasionally. Cover, reduce heat, and simmer for 15 minutes..
  • REMOVE lid and continue to cook until liquid has reduced somewhat, another 15 minutes. Add Calvados and simmer for 1 more minute.
  • REMOVE from heat and cool to room temperature. Let cool or refrigerate overnight.
  • PROCESS in food processor just enough to form a rough-textured applesauce, with no large chunks remaining.
  • REFRIGERATE for up to 2 weeks, or FREEZE in desired portions for longer storage.

Notes

This is an adaptation from The Gourmet Cookbook (2004). The water, sugar, and Calvados have all been reduced to make a thick, less watery, less sweet, less booze-y applesauce that works as an ingredient in recipes. The flavor is delicious and very apple-y.
Tried this recipe?Let us know how it was!