Rustic Applesauce

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.

• Ready In: 45 mins
• Serves: 7

Ingredients

• 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.