Recipe by evelyn/athens
Recipe by Corby Kummer
Top Review by UmmBinat
Delicious! I loved the tart flavour of the pomegranate molasses in this. I mistakingly thought I had apple juice so subbed pineapple juice instead and it was very good. I served this alongside Recipe #366754. I will make this again even as an applesauce on its own!
- 2 cardamom pods, lightly crushed with the side of a knife
- 2 lbs flavorful apples, unpeeled,cored,and cut into chunks (6 cups)
- 1 cinnamon stick
- 2 tablespoons pomegranate molasses (or to taste)
- 1 1⁄2 cups pure unsweetened apple juice (approxmiately)
Directions See How It's Made
- In a 6-quart Dutch oven or wide, heavy saucepan large enough to accommodate all of the apples, combine the juice, cardamom, cinnamon, and a generous pinch of salt.
- Boil uncovered, over high heat, until the liquid is reduced by about half.
- Add the apples, mix well to coat with juice, and simmer, covered, until very tender, about 25 minutes or so, depending on the variety of apples.
- Stir them from time to time and, if necessary, add a bit more juice to prevent sticking.
- The sauce should be thick and pulpy with little liquid visible.
- If necessary, boil it down for a few minutes, uncovered.
- Pick out and discard the cardamom and cinnamon.
- Put the sauce through a food mill or force it through a colander or strainer to remove the skins.
- Transfer the sauce to a bowl.
- Stir in 2 tblsps pomegranate molasses and taste.
- Add a little more if you want the sauce tarter.
- You can serve the sauce chilled, but it is also excellent at room temperature or warm from the pot with briskets, pot roasts, or latkes.
- Cook's Note: You can use this recipe as a guide, omitting or supplementing the pomegranate molasses and spices with your own aromatic additions, like a strip of lemon, orange, or tangerine peel, a few prunes, or even peppercorns.
- Combine these seasonings with the juice-- or try a fruitier, unsweetened juice, such as cranberry- or raspberry-apple.
- Taste the finished sauce and adjust for sweetness.