It’s Meatless Monday again, and although my recipe this week would work as an accompaniment to a meal that is not meat free, I think it is just the sort of thing that is special enough to save for a Meatless Monday!
This applesauce is a wonderful treat, and makes a beautiful accompaniment to just about anything, from vegetarian sausages to a vegetable gratin.
It’s also a wonderful dessert, with or without a bit of cream. You can serve it warm or cold – and one of my favourite things to do is to serve a bit of it, warm, in a bowl, topped with some good vanilla ice cream and some crumbled ginger biscuits. Ambrosia!
You can use cooking or eating apples for this, and I find it tastes best if I use more than one variety of apples in a batch if possible. We love cinnamon in our house, so I always put lots in, but do go according to your own tastes. It gives the apple sauce a lovely colour as well as a great flavour.
Calvados, or apple brandy, works best for this, but ordinary brandy is good too. I suspect apple schnapps would work as well, although I honestly haven’t tried it yet!
About 2 to 3 cups of peeled, sliced apples
¼ cup Calvados or brandy
1 to 2 teaspoons cinnamon
Put the apple slices, Calvados or brandy and cinnamon in a small saucepan. Stir well and heat over medium to low heat, stirring occasionally, until the apples begin to soften. (Try not to let them boil too much.) This usually takes about half an hour.
I then use a potato masher to crush the slices down and give the applesauce a nice, chunky texture.
Serve either as a meal accompaniment or dessert. Leftovers (if you have any) keep well in the fridge for a couple of days.
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