EXTRAORDINARY!
This recipe is for canning (courtesy of Better Homes and Gardens), but you could easily make this and refrigerate it for use with pork or as a tasty, mindblowing treat.
I made the mistake of not taking the advice of the book. This recipe calls for a food mill. You NEED a food mill if you follow this recipe exactly. If you don't have a food mill, peel and core these apples and then throw them in a food processor at the appropriate stage.
Browned Butter and Sage Applesauce
Makes 6 pints or 3 quarts
Ingredients:
- 8 pounds tart cooking apples
- 2 cups water
- 1/2 cup snipped fresh sage
- 3/4 to 1 1/4 cups sugar
- 1 cup butter
1. Core and quarter apples. In an 8- to 10-quart heavy pot, combine apples and water. Bring to boiling; reduce heat. Simmer, covered, for 25 to 35 minutes, or until apples are very tender, stirring often.
2. In a small saucepan, heat 1 cup butter over low heat until melted. Continue heating until butter turns a light golden brown. Remove from heat.
3. Press apples through a food mill or sieve. Return pulp to pot; discard solids. Stir in enough of the sugar to sweeten as designed. Stir in butter and sage with sugar. Stir in 1/2 to 1 cup water to make desired consistency. Bring to boiling, stirring constantly.
4. Ladle hot applesauce into hot, sterilized pint or quart canning jars, leaving 1/2-inch headspace. Wipe jar rims; adjust lids.
5. Process filling jars in a boiling-water canner for 15 minutes for pints or 20 minutes for quarts (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
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