This recipe can easily be made in larger batches for the freezer. This is from Portland chef and cookbook author Cory Schreiber’s wonderful cookbook, “Wildwood — Cooking from the Source in the Pacific Northwest.” If you have a good source for fresh, seasonal apples, consider making large batches of this wonderful sauce and storing in the freezer. And although this recipe produces a puree, the sauce can be left chunky by not putting it through a blender at the end of the cooking process. Happy first day of Autumn!
- 2 cups unsweetened apple juice
- 1⁄4 cup freshly squeezed orange juice (original recipe calls for 1/4 cup undiluted orange juice concentrate)
- 2 tablespoons sugar (can substitute agave, honey, etc.)
- 3 whole cloves
- 2 star anise pods
- 1 cinnamon stick
- 1⁄4 teaspoon fennel seed (crushed lightly in a pestle and mortar to release the oil)
- 3 large flavorful apples, such as Braeburn, McIntosh (or a combination of apples) or 3 large golden delicious apples, peeled, cored and chopped (or a combination)
- 1⁄2 teaspoon vanilla extract
- In a medium saucepan, combine the apple juice, orange juice (concentrate), sugar, cloves, star anise, cinnamon and fennel.
- Bring to a boil, immediately reduce heat, and simmer for approximately 20 minutes to reduce the liquid by half. Strain the liquid into a heatproof bowl to remove the spices.
- Return the liquid to the pan and add the apples. Bring back to a boil then simmer for 15 minutes, or until the apples are tender.
- Remove from the heat and stir in the vanilla extract. Let cool.
- In a food processor, process the applesauce until smooth.
- Serve warm, or let cool and store in a covered container in the refrigerator for up to a week.
- For long-term storage, pack into freezer containers leaving 1" head space and freeze (for up to 12 months without the sauce suffering in quality).