This year I wanted to make an intense, fruity applesauce. Normally I simply use apples, apple cider and salt. This year I decided to bump up the flavor with some of Wood's Boiled Cider. We've written about this stuff before, it has a wonderful tangy, sweet flavor that was the perfect addition to my applesauce. I put about 8-9 large apples (peeled, cored and chunked) from a mixed basket, a cup of cider, and 3/4 teaspoon fine sea salt in a large pot and let them simmer until the apples were falling apart. Then I added 1/2 cup of boiled cider to round things out. The boiled cider gives it an almost honey-like flavor, with floral notes and a deep fruitiness--though it doesn't have that cooked intensity that you get from apple butter. It's a delicious, intense apple sauce that will likely make an appearance on a doughnut this weekend.
Years Past
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
