Recipe by COOKGIRl
I very recently found out that one of my favorite apple varieties originated from Australia-Granny Smith apples. This is my Yank homage to Granny and her delicious apples, with a little inspiration from the Mott's Company. This version of applesauce is spicy and tangy, and not overly sweet-more like a chutney. Good for an accompaniement to savory dishes.
- 2 lbs granny smith apples, peeled, cored, and cut up into 1 1/2-inch chunks
- 1 lime, juice of
- 1 teaspoon lemongrass, puree (the kind in the squeeze bottle)
- 1⁄8-1⁄4 cup honey, to taste (wildflower honey if available)
- 1⁄2 teaspoon mixed spice (English mixed spice, not Middle Eastern mixed spice)
- 1⁄2 cup apple juice
- 2 tablespoons butter (optional)
Directions See How It's Made
- Stovetop: Place all ingredients in a large pot and bring to boil. Cover and simmer on low for about 30 minutes or until fruit is soft enough to puree.
- *Use a hand held immersion blender to puree the apple mixture or puree the apples in batches using an electric blender.
- Crockpot: Place all ingredients in a crockpot and cook on LOW for 6-8 hours or until fruit is soft. Use a hand held immersion blender to puree or puree in batches using a blender.
- *NOTE: You can choose to puree the apples or leave them semi-chunky.
- Adjust seasoning. Serve warm or chilled.
- Freezes well.
- Yield is estimated.
- (((I dedicate this recipe to all my Zaar Aussie friends.))).