📝 About This Recipe
This isn't your average supermarket purée; it is a rustic, velvet-textured celebration of autumn's bounty. By blending tart Granny Smiths with sweet Honeycrisps and simmering them with warm aromatic spices, we create a complex condiment that balances acidity and sweetness. Whether served warm as a comforting snack or chilled alongside savory roasts, this artisanal sauce captures the essence of a sun-drenched orchard in every spoonful.
🥗 Ingredients
The Apple Base
- 3 pounds Honeycrisp or Gala Apples (peeled, cored, and cut into 1-inch chunks)
- 2 pounds Granny Smith Apples (peeled, cored, and cut into 1-inch chunks for tartness)
- 2 tablespoons Fresh Lemon Juice (to prevent browning and add brightness)
Simmering Liquid & Sweeteners
- 1/2 cup Apple Cider (unfiltered for deeper flavor)
- 1/4 cup Water
- 1/4 cup Dark Brown Sugar (packed; adjust based on apple sweetness)
- 2 tablespoons Pure Maple Syrup (Grade A Amber for woodsy notes)
Aromatics & Spices
- 2 pieces Cinnamon Sticks (whole)
- 1/2 teaspoon Ground Cinnamon (high-quality Ceylon preferred)
- 1 teaspoon Fresh Ginger (finely grated)
- 1/8 teaspoon Ground Nutmeg (freshly grated)
- 1/16 teaspoon Ground Cloves (just a tiny pinch)
- 1/4 teaspoon Kosher Salt (to balance the sugars)
- 1 teaspoon Pure Vanilla Extract (added at the end)
- 1 tablespoon Unsalted Butter (optional, for a silky finish)
👨🍳 Instructions
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1
Begin by prepping your apples. Peel, core, and chop them into uniform 1-inch cubes to ensure they cook at the same rate. Place them in a large bowl and toss immediately with the fresh lemon juice.
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2
In a large, heavy-bottomed pot or Dutch oven, combine the chopped apples, apple cider, water, brown sugar, and maple syrup.
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3
Add the cinnamon sticks, ground cinnamon, grated ginger, nutmeg, cloves, and kosher salt to the pot. Stir well to coat the apples in the spices.
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4
Place the pot over medium-high heat and bring the liquid to a gentle boil.
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5
Once boiling, reduce the heat to low. Cover the pot with a tight-fitting lid to trap the steam, which helps soften the apples evenly.
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6
Simmer for 20-25 minutes. Every 10 minutes, give the mixture a good stir to prevent any sugars from scorching on the bottom of the pot.
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7
Check the apples for doneness; they should be very tender and easily smashed with the back of a wooden spoon. If they are still firm, simmer for another 5-10 minutes.
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8
Remove the pot from the heat. Carefully find and discard the two whole cinnamon sticks.
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9
For a chunky, rustic style, use a potato masher to crush the apples to your desired consistency. For a silky smooth sauce, use an immersion blender or transfer to a food processor.
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10
Stir in the vanilla extract and the optional tablespoon of butter. The butter adds a professional, glossy finish and a subtle richness that rounds out the acidity.
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11
Taste the sauce. If your apples were particularly tart, you may want to add one more tablespoon of maple syrup while it is still warm.
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12
Allow the sauce to cool at room temperature before transferring to glass jars. It will thicken slightly as it cools.
💡 Chef's Tips
Always use a mix of at least two apple varieties; the contrast between 'melters' and 'shapers' creates the best texture. If the sauce looks too dry during simmering, add a splash more cider, but don't overdo it or it will become watery. For a deeper 'apple butter' flavor, sauté the apples in the butter for 5 minutes before adding the liquids. Avoid using Red Delicious apples, as they tend to become mealy and lose flavor when cooked. To store, keep in an airtight container in the fridge for up to 10 days, or freeze for up to 3 months.
🍽️ Serving Suggestions
Serve warm alongside pan-seared pork chops or a Sunday roast pork loin. Swirl into plain Greek yogurt or warm oatmeal for a nutritious, flavorful breakfast. Use as a sophisticated topping for vanilla bean ice cream or warm gingerbread cake. Pair with a sharp cheddar cheese and crackers for a unique appetizer platter. Serve chilled with crispy potato latkes and a dollop of sour cream.