Makesabout 1 1/4 cups
- Active time:10 min
- Start to finish:1 hr (includes cooling)
January 2003
-
1
lb
Gala apples
-
1/2
cup
water
-
1/2
cup
sugar
-
1/2
teaspoon
finely grated fresh lemon zest
-
1/8
teaspoon
cinnamon
-
2
tablespoons
Calvados
-
Peel and core apples, then cut into 1-inch pieces. Bring apples, water, sugar, zest, and cinnamon to a boil in a 2-quart heavy saucepan, stirring occasionally, then reduce heat and simmer, covered, 15 minutes.
-
Remove lid and simmer until most of liquid is evaporated, 5 to 10 minutes. Add Calvados and simmer, stirring occasionally, 1 minute. Mash apples with a potato masher or a fork to a coarse sauce, then cool.
Cook's note: Applesauce can be made 3 days ahead and chilled, covered.
