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.