Living Vegan In Charlotte, NC – Easy Vegan Recipes – Vegan Restaurant, Product, and Cookbook Reviews

Tal Ronnen’s Spiked Applesauce (Vegan, Gluten Free)

Tal Ronnen Spiked ApplesauceApplesauce.

So quintessentially Autumn.

It’s fun to make in September and October, when the stores start carrying dozens of varieties and orchards offer to let you pick your own.

Spiked Applesauce in October

It’s perfect in November, as a Thanksgiving side or light dessert option.

And in December? What on earth would potato latkes be without applesauce? (Potato latkes are a perfect winter brunch, BTW. Try them the day after Thanksgiving.)

This is the second recipe I’m sharing from Tal Ronnen’s amazing new book, Crossroads. (Artisan Books graciously gave me permission to share.)

It’s actually part one of a two part recipe – Sweet Potato Latkes with Spiked Applesauce. I’m breaking it down into two recipes, though, because you just may want to make this applesauce separately – or make it a day ahead.

This Spiked Applesauce is one of the easier recipes from the book, but it has the usual Tal trademarks – super-detailed instruction and a twist (in this case, brandy) that elevates the recipe to something special.

Ingredients for Spiked Applesauce (Makes 2 Cups)

3 Gala or Fuji apples, peeled, cored, and coarsely chopped

3 Granny Smith apples, peeled, cored, and coarsely chopped

Juice of 1 lemon

2 tablespoons light brown sugar, or to taste

2 cinnamon sticks

1/8 teaspoon kosher salt

2 tablespoons brandy or unfiltered apple juice

Directions for Spiked Applesauce

Tal writes:

Cooking sweet and tart apples, cinnamon, a touch of sugar, and a nip of brandy embodies the perfect smell of all. You can spoon this applesauce over vanilla or caramel ice cream too. Any leftovers will keep covered in the refrigerator for up to 1 week.

Put the apples in a Dutch oven or other large pot set over medium heat and add the lemon juice, sugar, cinnamon, and salt. Cover the pot and simmer, stirring occasionally to mash up the apples, until the apples release their juices and completely break down, 20 to 25 minutes. If the apples seem dry, add a few tablespoons of filtered water and continue to cook until tender. Taste the applesauce for sweetness; it should be tart-sweet, but if you want it sweeter, add more sugar.

Stir in the brandy (or apple juice) and simmer for a few more minutes to cook off the alcohol. Remove from the heat and discard the cinnamon sticks.

Mash the apples with a potato masher or puree with an immersion blender until smooth. Serve warm, at room temperature, or cold.

Tal Ronnen Spiked Applesauce 2

 

Advertisements

Tagged as: , , , , , ,

Categorised in: Salads, Sides & Such, Vegan Recipes

1 Response »

  1. As usual, very beautiful pictures of food. Very pretty picture of Catherine as well.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Creative Commons License
VegCharlotte - Living Vegan in Charlotte, NC by www.VegCharlotteNC.com is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
%d bloggers like this: