Caramel Applesauce

Name: Caramel Applesauce
Ingredients: 2 Granny Smith apples, peeled, cored, and sliced into eighths; 2 McIntosh apples, peeled, cored, and sliced into eighths; Juice of 1 lemon; 3 tablespoons unsalted butter; 0.333 cup sugar; 1 teaspoon ground cinnamon; Pinch of salt

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By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Yield:

2 cups

This applesauce is delicious served with our Potato Latkes.

Ingredients

2 Granny Smith apples, peeled, cored, and sliced into eighths
2 McIntosh apples, peeled, cored, and sliced into eighths
Juice of 1 lemon
3 tablespoons unsalted butter
⅓ cup sugar
1 teaspoon ground cinnamon
Pinch of salt

Directions

In a large bowl, toss all the apples with lemon juice, and set aside.
Melt butter in a large skillet set over medium-high heat. Sprinkle sugar over melted butter; cook until sugar begins to brown. Add apples; cook until they turn golden brown, about 8 minutes. Stir in cinnamon and salt; remove skillet from heat.
Place apple mixture in the bowl of a food processor; process until smooth. Store in an airtight container, refrigerated, up to 3 days. Serve warm or at room temperature.

Originally appeared: Martha Stewart Living, December/January 1998