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Monday, November 23, 2009

Spicy Apple Sauce

This sweet and savory sauce is a nice accompaniment to pork, duck, chicken and turkey. Vegans and vegetarians can enjoy it with potato pancakes, grilled or smoked tofu, and sautéed tempeh drizzled with tamari.

Use organic unwaxed apples and leave the skin on to make the most of antioxidants found there. Taking the time to puree it in a food processor will make a smooth and silky sauce, but you can skip this step and leave it chunky if you wish. If you do, chop the apples smaller so pieces of the skin will be easy to eat.

- 1½  to 2 pounds Macintosh apples, or other apples
- 2 tbsp organic grass-fed butter or extra virgin olive oil
- Pinch sea salt
- Ground peppercorn to taste
- Pinch red pepper flakes
- Pinch allspice
- 2 tbsp apple cider vinegar or more to taste
- 5 fresh sage leaves, thinly sliced

Quarter, core and dice the apples, leaving the skin intact.

Warm the butter or olive oil in a large skillet over medium heat. Add the apple chunks and sauté until soft and starting to brown, stirring occasionally. If they start to stick before they start to brown, add the sea salt to draw out some moisture and prevent them from sticking, and reduce the heat to medium-low.

When the apples soften and begin to brown, add the peppercorn, red pepper flakes, allspice, and salt if you haven’t added it already. Stir and continue cooking for another minute.

Turn off the heat and add the apple cider vinegar. Stir to incorporate any brown bits from the bottom of the pan into the sauce. Cool slightly.

Transfer the apple mixture to a food processor, along with the sage. Puree until smooth, taking caution if the mixture is still hot. Taste for seasoning and spice; adjust if necessary.

Serve immediately or cool to room temperature and store in an air-tight container in the fridge for future use.

Yield: 1½ to 2 cups

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