Spiced Pomegranate Molasses Applesauce
- Ready In:
- 45mins
- Ingredients:
- 6
- Yields:
-
2 cups (approximately)
ingredients
- 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)
- salt
directions
- 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.
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Reviews
-
Had some apples to use up and took part of this applesauce to inlaws last night for dinner. They gobbled it up! Ended up adding close to 2 tablespoons of the pomegranate molasses. A very delicious applesauce good on its own or with roast beef as we enjoyed it. I did use ground cardamom because I was too lazy to try and find the pods in the spice cabinet. Thank you for posting this recipe.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.