Apple Puree (a.k.a. Apple Sauce)
Apple Sauce/Puree provides an excellent burst of sweet and sour that can really brighten up a meal. It matches up with fattier cuts of meat like Slow Roasted Pork Shoulder, Smoked Pork Belly, Confit Duck Legs, Pan-roasted Duck Breast, and even a Whole Roasted Chicken. This Apple sauce has a nice body and smooth consistency, it is a far cry from Mott’s or Treetop that is watery in flavor and grainy in texture. This is a simple project and it is easy to double up. Make a big batch to be cryovac’d and frozen, so it is on hand when you want it.
3 large Fuji Apples
1 Tbs Butter, unsalted
1 pinch of salt
2 Tbs of Brown Sugar if desired
Yields approximately 1 pint, depending on the size of the apples.
**Optional: a sprig of Sage or Rosemary, and/or ½ of a Cinnamon Stick.
**You will need a small blender for this project. If your blender is large, like a vitamix, I would double the recipe. This recipe is too little to be pureed in a 64oz blender pitcher. I recommend using something like a Magic Bullet Blender for 3 apples.
Peel the apples.
Cut the apples off of the core. Take off the big sides that look similar to a half then remove the two skinny sides.
Cut the larger “halve-shaped” pieces into thirds. The skinny pieces are fine as they are. Slice the apples into 1/8" thick slices. They don’t have to be perfect but get them similarly sized, so they cook the same.
4. In a 2-3qt heavy bottom sauce pot, brown the butter over medium-high heat. If you choose to use an herb or Cinnamon, add it just as the butter turns a light brown and remove it from the heat. Swirl the Cinnamon or herb into the browning butter to release its aromatics.
5. Add the sliced apples and stir into the butter. The pot should have some good heat in it, so expect the apples to be sizzling.
6. Add a pinch of salt and stir everything together thoroughly. There is no need to be gentle with the apples, as they will be pureed later. If you plan to add brown sugar, add it now and stir it in thoroughly.
7. Cover the pot and turn the heat down to low. For context my range goes from 1-10. I brown my butter on 8 and then turn it down to 1 at this point.
8. Cook covered for 5 minutes and then give the apples a stir.
9. Cover the pot and allow the apples to cook for 15 minutes then uncover them and thoroughly stir them. There should be a good amount of liquid released from the apples. I will look like almost a cup of liquid.
10. Cover the pot and continue cooking on low heat for 15 minutes more then uncover and stir them. At this point taste them. They should be turning translucent and becoming tender. Adjust the salt and brown sugar to your preference. Cover and cook for another 15 minutes.
11. Uncover and taste the apples. They should be tender and translucent. Remove them from the heat and keep covered. Allow them to cool in the covered pot for 30-45 minutes.
12. Puree the apples in a high speed blender until they are your desired consistency. If you have added any herbs or Cinnamon, remove them before you puree. I use a Magic Bullet Blender. It is the right size for this small amount of apples. It is easiest to puree them while they are still warm. They may seem a bit dry, but get half of them going and then add the second half. You may need to shake or stir them to help get them moving in the blender. You could add a little bit of water if you experienced too much evaporation during cooking, but I highly recommend trying to get them blending before diluting with water. With some encouragement they should eventually get moving in the blender. I like this Apple Sauce served at room temp, but it is great cold or heated up. You’re the chef, so you choose what temperature to serve it. As far as storage goes, it can be cooled and stored in the fridge for about 5 days. I recommend cryovac’ing it and freezing it if you made a big batch.
