The problem with having a ready supply of spices on hand is that we like to monkey with the simplest of things, adding odds and ends and sometimes finally settling on our version of the classic. After all, what is the point of rules if they cannot be broken?
This Apple Sauce is our favorite variation, somewhere between a chutney and good old applesauce rich, gently spiced full of fiber. It makes an appearance in fall or when one of the kids are not feeling so good.
Note: I used to make this more dates, but we seem to prefer the natural sweetness of the apples these days, so if you like it sweet increase the number of dates to about 1 cup. —Rinku Bhattacharya /Spice Chronicles
4 to 6
sweet and tart apples such as Honney Crisp (about 2 pounds)
Granny Smith Apples
1/2 cup (about 15) dates, seeded and chopped
water or apple cider
red cayenne pepper (more if you like it spicy)
fresh lime juice (about 1 lime, juiced)
In This Recipe
Core and chop the apples leaving the skin on and place in a cooking pot.
Place the apple juice, dates, star anise, lime juice and red chili powder in the same pot and cook on medium heat for 15-20 minutes.
At this point the apples should be very soft and the mixture should be fairly thick. Let it cool.
Remove the star anise, puree in a blender and use as needed.