Introduction
Truth be told; we think apples taste better when they're grown in colder climates. We've missed the crisp; tart specimens of our former cities (Chicago and New York) since moving west. But when life gives you lemons; you make lemonade -- or; in this case; apple butter.To call this apple sauce would be an assault to its sophistication. A spin in a food mill followed by a ride in a powerful blender gives it a lusciously silky texture. Lots of warming spices (star anise; cardamom; cinnamon); plus a hefty turn of the pepper mill after all's said and done; take it to next-level territory. Stir it through yogurt; spread it on tahini-slathered toast; spill it into a bowl and eat it naked (the butter; you; or both).Unlike your typical apple sauce/butter situations; this one requires no peeling or coring. (Did you hear us?! No peeling or coring!) We'd never trash those treasures; the skin and seeds are some of an apple's most pectin-rich parts (which helps with that silkiness). Also awesome: The long simmer process will make your house smell like the holidays.
Ingredients
- 3 pounds apples, cut into chunks (any delicious varieties from the market)
- 1 cinnamon stick
- 2 cardamom pods
- 1 star anise pod
- Juice of 1 lemon
- 2 cups water, plus more
- Fresh black pepper, to taste
Instructions
Add all of the ingredients -- except the black pepper -- to your largest heavy-bottomed pot; stir well; and set the heat to medium. Allow the apples to simmer away; stirring frequently with a wooden spoon to avoid uneven cooking and sticking. Anytime the mixture looks like it's drying out; add ½ cup of water and give it a good stir (we use about 4 cups total per 3 pounds of apples). Continue simmering until the apples are broken down and fall apart easily when poked with a spoon.Let the mixture cool a bit; and then run it through a food mill to extract the seeds and peel. Pour the sauce into a powerful blender; add a few solid cracks of black pepper; and blend on high until silky smooth.
