Welcome to our first installment of #StaubSunday – this week we are sharing Chef Joel’s recipe for Caramelized Applesauce that he whipped up just in time for Rosh Hashanah using his Staub Pine Heritage Coquette. This easy-to-make version tastes much better than canned applesauce. Enjoy!
Pro-Tip: You can use one kind of apple or a mixture of apples for a different taste and texture. Apples such as Golden Delicious, Granny Smith, Gala and Honey Crisp work really well in this recipe.
Yield: 8 servings
Juice of 5 lemons, divided
12 large Granny Smith apples
1-1/4 cups sugar
1-1/4 cups water
1 tablespoon ground cinnamon
1/2 teaspoon kosher salt
Fill a large mixing bowl with cold water and add the juice of 1 lemon. Peel and core the apples, cutting them into 1-inch chunks. Add the chopped apples to lemon water to keep them from browning as you prepare the rest of the apples.
Place a large pot on high heat. Strain apples in a colander and add to the pot, along with the rest of the lemon juice, sugar, water, cinnamon and salt. Stir with a wooden spoon to combine. Cover and let mixture come to a boil. Reduce heat to medium-low and simmer until apples are very soft, about 20 to 30 minutes.
Remove pot from heat and allow apples to cool. Spoon the apple mixture into a food mill and process into applesauce. Cool applesauce completely and serve at room temperature, or chill for at least 2 hours before serving.