Check out my new book, The Non-Toxic Avenger: What You Don't Know Can Hurt You, available from Amazon.

2012 Silver winner in the Health/Medicine/Nutrition Category of the Independent Publishers Book Awards

Friday, October 5, 2012

Courvoisier Applesauce

A couple people on Facebook were asking for this recipe and I figured it was just easier to post on my blog. So here we go....

First of all, I have to state for the record that I actually do not like applesauce. Of course, I grew up on industrial applesauce where there's no flavor, the texture is gritty and it has a metallic, off-taste to it. It's something I generally avoid.

This recipe, however, has cured me of my aversion to applesauce. It's like chunky apple pie and the taste is out of this world. It blame the cognac.

Basically, you throw everything into the pot and cook it until it breaks down (unless instructed otherwise). If you leave the skins on reddish apples, it will give the applesauce a nice pinkish hue (you can retrieve the skin once the apples break down).  I like my applesauce chunky, so I just use a potato masher when everything softens up, I just take out the vanilla bean and cinnamon sticks first. If you like your applesauce more smooth, use a food mill. When it's the consistency you like, add the lemon and cognac. Cooking time will vary depending on the type of apple you use.

4 pounds apples quartered, unpeeled and cored
scant 1/4 cup granulated sugar
generous pinch kosher salt
1 cup water or apple cider (+ more to keep it from scalding)

1 vanilla bean, cut open — cook with apples and remove prior to mashing
2 cinnamon sticks — cook with apples and remove prior to mashing
1 teaspoon lemon zest —  stir into finished applesauce
2 tablespoons lemon juice —  stir into finished applesauce
1/3 cup Courvoisier, or other cognac or brandy — stir into finished applesauce, cooking for an additional 5 minutes to burn off the alcohol

If you want to can this applesauce, follow basic canning rules and water bath can for 20 minutes (quart) or 15 minutes (pint or smaller). This recipe makes about 3.5 quarts of applesauce.


Emily said...

Just made up a batch of this--delicious!

Senka I said...


We've recently launched the site, where users can search through hundreds of thousands of recipes from American food sites and blogs. We noticed that you have a lot of delicious recipes on your blog and we would like to suggest you have a look at our site:

If you want to add your food blog to the list and have your recipes indexed on, all you have to do is follow these instructions:

Hopefully your food blog will be up there in the top!

Kind regards,

Mickey Blue said...

I made us a sandwich while pasture fencing using the sauce. It was the best farm bonding we've had. Thanks!

nhymhart sobrevega said...

Hi there! This post could not be written any better! Looking at this post reminds me of my previous roommate! He always kept talking about this. I most certainly will forward this post to him. Pretty sure he'll have a very good read. Many thanks for sharing! visit my web blog..sbobet casinoThanks for the meal!! But yeah, thanks for spending the time to discuss this matter here on your site.