Applesauce with Lime & Cinnamon
Crisp apple slices swirl around in sugar and
lime juice until they eventually soften into delicious
comforting warmth. This applesauce is delicious when served warm
over toasted frozen waffles drizzled with maple syrup and fresh
cream. Cooking times may vary when using different apples.
Sucanat is organic dried cane juice and dark muscovado will take
your cooking to new levels of delicious flavor. The applesauce
is also delicious when used in pastries, especially with puff
8 Golden Delicious or Braeburn apples
½ cup water
¼ cup sucanat or granulated sugar
2 tablespoons fresh lime or lemon juice
¼ teaspoon ground cinnamon or apple pie spice
1 teaspoon dark muscovado or dark brown sugar
1. In a 3-quart saucepan or Dutch oven, heat
the water, sugar, lime juice,
apple pie spice and dark muscovado sugar.
2. As you peel, core and slice the apples, add
the slices to the simmering heat to medium low.
syrup while stirring occasionally. Continue to cook the apple slices
over medium heat until all the slices have been added and then reduce
3. Use a potato masher to press the apples into the liquid as they become
longer. Refrigerate the applesauce in an airtight container.
heat to medium low.
then instead of cinnamon, add a pinch dried rosemary, pinch cloves,
pinch allspice, pinch mace and a teaspoon butter.
Creative Use of Recipe: Make "Star Fruit Pastries
with Raspberry Arrange puff pastry rustically on a cookie
with a layer of
sugar) and raspberry jam. Place star fruit on the top and then place in
freezer. Preheat oven to 375 degrees. Increase to 400 just before
baking pastries. Bake until crispy on the edges, 20-25 minutes. Drizzle
with a vanilla icing, this can be
blended with a few drops of whipping
and then sprinkle freshly drizzled pastries with
Arrange puff pastry rustically on a cookie
Ingredient Source: To locate the sugar needed for
please see: Gourmet Food Store
Makes 4 side-dish servings