Prep 15 mins
Cook 45 mins
I just adore cardamom! If you enjoy it like I do give this a try! Depending on how sweet your apples are adjust the sugar. Cinnamon can be replaced for the cardamom.
- 2 lbs granny smith apples, peeled, cored, cut into 1/2-inch pieces
- 1 cup water
- 1⁄4-1⁄2 cup packed brown sugar
- 2 tablespoons fresh lemon juice
- 1 1⁄4 teaspoons ground cardamom
- Combine all ingredients in heavy medium saucepan. Cover, bring to boil. Reduce heat to medium-low; simmer until apples are very tender, stirring occasionally, about 30 minutes. Cool slightly. Transfer to food processor; puree. (Can be made 1 day ahead. Cover and chill.).
Great recipe! I only made half of it. I used granny smith and galas, less than 1/4 cup of the brown sugar, and the cardamom. I used a potato masher so there would be some chunks of apple. Thanks for sharing. Made for ZWT7-Switzerland.
Excellent! Not too sweet. Everyone loved it. The interesting thing is that people liked the taste and assumed it had cinnamon in it, not cardamom. I will definitely make this again. Thanks for sharing!
I can't add to the review of this recipe other than all the other glowing reviews it has received.
I used a variety of apples that had to be used up in the fridge including but not limited to fujis. A dollop of Nancy's whole milk yogurt and light sprinkle of cardamom was the icing on the cake so to speak. Reviewed for Veg Tag January.