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
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.