Apple season is here. Now, I donâ€™t have an applesauce masher. That’s just something my kitchen does not have space for right now. So I have to alter some recipes or make due with what I can fit in my tiny kitchen. I actually prefer this chunky applesauce to the smooth version.
2 pounds of apples preferably not granny smith peeled and cut into Â½ inch cubes (4 apples)
Â½ Cup of water
Â½ Cup Sugar
Â½ Cup of Raisin
2 teaspoon of lemon zest
Â½ teaspoon of cinnamon
1/8 teaspoon of nutmeg
2 Tablespoons of Calvados (an apple brandy)
In a saucepan combine apples, water, sugar, raisins, cinnamon, and nutmeg. Bring to a boil and let simmer with lid for about 20 minutes, add the lemon zest and calvados and let cook for another 5 minutes. Let cool before serving. Best to let is settle for a day or so.
I served this with a stuffed pork roast.