Cory Schreiber's Applesauce

Total Time
50mins
Prep
15 mins
Cook
35 mins

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!

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Ingredients

Nutrition
  • 2 cups unsweetened apple juice
  • 14 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
  • 14 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)
  • 12 teaspoon vanilla extract

Directions

  1. In a medium saucepan, combine the apple juice, orange juice (concentrate), sugar, cloves, star anise, cinnamon and fennel.
  2. 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.
  3. 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.
  4. Remove from the heat and stir in the vanilla extract. Let cool.
  5. In a food processor, process the applesauce until smooth.
  6. Serve warm, or let cool and store in a covered container in the refrigerator for up to a week.
  7. 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).