v:gourmet

After years of singing “Ohhhhhhhhhhhh……the Lord is good to me and so I thank the Lord for giving me the things I need, the sun and the rain and the apple seed…” I am thankful for the sun and the rain. And I’m happy to have the apple sauce that comes from the apple seed. This is sweetness at its best with a hint of spice and the grape of the gods. Have it for breakfast, dessert, or a mid-afternoon snack. Or as a saucy side to roasted squash, portobello mushrooms and brussels sprouts.

It’s very simple and incredibly good, two of the top criteria for me when cooking. One question before I go on. Why is it that everything homemade is always better than prepared?? Rhetorical question of course because I know the answer. Thing is, it’s making it next to impossible to go the store-bought route for things like hummus, tapenade, and now apple sauce. I swear the difference in taste is night and day.

2 1/2 cups water

4 tbsps strained fresh lemon juice

8 medium-sized Granny Smith or other apples (tart is good but you choose – there is such a variety)

1/2 cup organic cane sugar

2 cinnamon sticks

3 star anise

2/3 cup good sweet white wine (try Henry of Pelham late harvest vidal)

ground cinnamon and nutmeg

Mix half of the water and half of the lemon juice together in a bowl. Peel and core the apples and cut them into 1 1/2 inch chunks. As you cut each apple, drop the pieces into the water to prevent discoloration.

In a medium size saucepan with a heavy bottom, combine remaining water and lemon juice, the sugar and the wine. Bring to a boil, reduce to a simmer. Add the apple chunks, cinnamon sticks, and star anise. Partially  cover and cook gently until apples are tender. Remove cinnamon sticks and star anise. Add ground cinnamon and nutmeg to taste. Serve warm or cool, cover and refrigerate.