Cooking apples in a brown sugar syrup gives the finished applesauce a wonderful caramelized flavor. Watch the apples carefully while cooking; they should be tender but still chunky. This applesauce is the perfect accompaniment to our Potato and Cauliflower Latkes.
- 1/3 cup firmly packed light brown sugar
- 2 Tbs. plus 1/2 cup water
- 5 Granny Smith apples, peeled, cored and cut into 1-inch chunks
- 1 tsp. lemon zest
- 1/4 tsp. ground cinnamon
- 1/8 tsp. freshly grated nutmeg
In a 4-quart saucepan over medium heat, combine the brown sugar and the 2 Tbs. water. Cook, stirring occasionally, until the sugar is dissolved and the mixture resembles maple syrup, about 7 minutes.
Add the apples, lemon zest, cinnamon and nutmeg. Continue to cook, stirring occasionally, until the apples are tender and slightly broken down but are still chunky, 20 to 25 minutes. If the mixture starts to get dry, add the 1/2 cup water during the last 5 to 10 minutes of cooking. Serve the applesauce warm or at room temperature. Makes 2 cups.