Spiced Pomegranate Molasses Applesauce

Recipe by evelynathens
READY IN: 45mins




  • 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.