Calvados Applesauce

Calvados Applesauce

Calvados Applesauce
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AUTHOR:
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
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)
  • ½ teaspoon ground cinnamon (Korintje)
  • 60 grams Calvados (1/4 cup)

  • 2180 grams = Total 76 oz (4# 12 oz)

INSTRUCTIONS
  1. COMBINE all ingredients except Calvados in large pot. Bring to a boil, stirring occasionally. Cover, reduce heat, and simmer for 15 minutes..
  2. REMOVE lid and continue to cook until liquid has reduced somewhat, another 15 minutes. Add Calvados and simmer for 1 more minute.
  3. REMOVE from heat and cool to room temperature. Let cool or refrigerate overnight.
  4. PROCESS in food processor just enough to form a rough-textured applesauce, with no large chunks remaining.
  5. REFRIGERATE for up to 2 weeks, or FREEZE in desired portions for longer storage.
Recipe Ancestry 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.
2016-04-20T15:25:09+00:00

About the Author:

Over 15 years of professional baking and dessert making experience. Former Executive Pastry Chef at The Old Inn On The Green in New Marlborough, MA. Graduate of the Institute of Culinary Education (ICE), formerly Peter Kump's New York Cooking School. Lives in Wellington, FL.