| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 8 | Granny Smith [or your favorite combination of] apples (about 3 3/4 pounds) | |
| 2 | c | Apple cider (preferably unpasteurized) |
| 1/4 | c | Cider vinegar |
| 1 | Fresh serrano chile [I bet a chipotle would be terrific] | |
| 2 | Whole cloves | |
| 1/2 | Stick cinnamon | |
| 1 1/2 | ts | Salt |
| 1 | sm | Bay leaf |
INSTRUCTIONS
This recipe comes from the October issue of Gourmet. I haven't tried it, but nonetheless take the liberty of providing a running commentary [in brackets]: Maloney & Porcelli, NYC Chop 6 apples, unpeeled, and in a large saucepan combine with cider, vinegar, chile, cloves, cinnamon stick, salt, and bay leaf. Simmer mixture, covered, until apples are very tender and falling apart, about 20 minutes. Cook mixture over moderately high heat, stirring occasionally, 10 minutes more to reduce excess liquid slightly. Discard cloves, cinnamon, and bay leaf. Puree sauce, preferably using a hand blender [!], and while still hot force through a fine sieve into a bowl. [I'd use a food mill to blend/strain in one step.] Peel and core remaining 2 apples and cut into 1/3" cubes. Stir apples into sauce and cool. Sauce keeps, covered and chilled, 2 weeks. Yield approx. 6 cups. Posted to CHILE-HEADS DIGEST V4 #147 by margo@merle.acns.nwu.edu (Margo Hobbs Thompson) on Oct 5, 1997
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