Sunday, October 20, 2013
Spiced Applesauce with Ginger and Fennel Seeds
Yesterday was such a beautiful day! I went for a walk with Matt and Dorothy (my dog) to admire the blooming yellow sage and fluffy white cotton.
My favorite part of fall is the smell of warm cooking in the kitchen. It was huge treat to come home to the sweet scent of homemade applesauce.
For this applesauce, I used:
4 lbs Washington Apples
3 cups water
2/3 cup brown sugar
1/2 tsp. salt
1 tsp. fennel seeds
1 tsp. freshly ground ginger
ground cinnamon, plus two sticks of cinnamon
2 tbsp. lemon juice
Gather and wash the apples.
Peel, core, and slice the apples.
I saved the apple peels to bake for a crispy garnish.
Slice the cored apples in half.
Immediately put the sliced apples in a bowl, and squeeze lime juice over the apples to prevent them from browning.
Gather the rest of the ingredients.
(Fennel seeds, cinnamon, ginger, salt, and brown sugar)
(these add a mild, sweet licorice flavor),
Then add three cups water.
Stir the ingredients together.
Cover and cook on low for five hours.
Five hours later.....
Uncover and stir the cooked applesauce.
I had extra juice, so I scooped out the juice with a measuring cup to save for later.
Scoop the applesauce into a glass container.
Store the applesauce in the fridge until you are ready to use and eat.
I baked the apple peels in a 200 degree F. oven for about 45 minutes, until they were crispy. They make a beautiful and delicious garnish for the applesauce.