Chunky Applesauce

Filed under Sauces

From Roasted Pork Loin with Cider, which supplies the reserved pan cider.

Ingredients

  • 3 tbsp Butter
  • 4 Granny Smith apple, peeled, cored, cut into 1/2-inch chunks (toss in lemon juice if not using right away)
  • 1 1/2 cup Cider, reserved from the roasting pan
  • 1/4 cup Cider
  • 1 pinch Cinnamon, ground
  • 1/4 cup Heavy cream
  • 1/2 cup Walnut, toasted, coarsely chopped

Directions

  1. Melt the butter in a saucepan large enough for the apples. Saute the apples over medium-low heat until they start to soften.
  2. Add the reserved cider, apple cider and cinnamon and cook over low-medium heat until most of the cider has evaporated and the apples are very soft.
  3. Add the cream and walnuts and cook until the cream reduces by half. It should be a very chunky, sweet-savory applesauce.