Rustic Applesauce

Lizzie Rodriquez's Note:

A combination of sweet Braeburns and tart Granny Smiths gives this applesauce a pleasant balance. Mashing the apples creates a chunky sauce; for a smoother version, process part or all of the apple mixture in a food processor or blender. Creme fraiche gives the sauce a smooth, rich finish; substitute full fat sour cream if your market doesn't carry it.

• Total Time: 45 mins
• Prep Time: 20 mins
• Cook Time: 25 mins

Ingredients:

Servings: 7

• 4 cups braeburn apples, cubed, peeled
• 4 cups granny smith apples, cubed, peeled
• 1/2 cup brown sugar, packed
• 2 teaspoons lemon rind, grated
• 3 tablespoons fresh lemon juice
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 dash salt
• 2 tablespoons creme fraiche

Directions:

1. Combine first 8 ingredients in a Dutch oven over medium heat. Cook 25 minutes or until apples are tender, stirring occasionally.
2. Remove from heat; mash to desired consistency with a fork or potato masher. Stire in creme fraiche. Serve warm or chilled.

Reviews

[Chef Dudo]

Very good. Instead of vanilla I used ground ginger and I mashed the sauce with my immersion blender. The result was a smooth sauce, smelling wonderful. The added creme fraiche makes all the difference. I ate it warm and cold, delicious both ways. Thanks for posting. Made for PAC, Fall 2009.