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Caramel Applesauce

By

Martha Stewart LIVING
Part of the Hanukkah menu - served with Potato Latkes
I made this and it was better than anything canned or jarred I've had since I was a kid.

Rate this recipe 4/5 (0 Votes)

Ingredients

  • 2 Granny Smith apples, peeled, cored, sliced into eighths
  • 2 McIntosh apples, peeled, cored, sliced into eighths
  • juice of 1 lemon
  • 3 tblsp unsalted butter
  • 1/3 cup sugar
  • 1 tsp ground cinnamon
  • pinch of coarse salt

Details

Preparation

Step 1

In a large bowl, toss all the apples with lemon juice and set aside.

Melt butter in a large skillet over medium-high heat. Sprinkle sugar over melted butter; cook until sugar begins to brown. Add apples; cook until they turn golden brown, 8 minutes. Stir in cinnamon and salt; remove skillet from heat.

Place apple mixture in a bowl of a food processor; process until smooth. Store in an airtight container; refrigerated, up to 3 days. Serve warm or at room temperature.

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