Tuesday, November 11, 2008

Chunky Chai Applesauce

One of my favorite things to order from Starbucks is a Chai Tea Latte. When I received this month's issue of Cooking Light, I knew I had to make the Chai Spiced Applesauce. I decided this would be a perfect pairing with Ina's Loin of Pork with Fennel and Garlic. I also added buttermilk mashed potatoes and Ina's roasted onions to round out this meal. This recipe did not disappoint. This is probably the most flavorful applesauce I have ever had. The balance of spices works really well in this recipe. It also received high praise from our toddler who was shoveling it in his mouth like there was no tomorrow! Note, I mashed mine with a potato masher at the end so it would be a smoother applesauce. Prior to mashing it looked more like baked apples. This is a perfect accompaniment for pork and would also be a nice addition to a Thanksgiving menu.

Chunky Chai Applesauce

Yield: 3 2/3 cups (serving size: about 1/4 cup)

  • 1/2 cup apple cider
  • 2 pounds Granny Smith apples, peeled, cored, and chopped
  • 1 cup packed brown sugar
  • 1 1/2 tablespoons fresh lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cardamom
  • Dash of ground cloves
  • Dash of freshly ground black pepper

1. Combine cider and apples in a large saucepan; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 20 minutes or until apples are tender, stirring occasionally. Stir in sugar and remaining ingredients; simmer 12 minutes, stirring occasionally until mixture is thick. Cover and chill.

Source: Cooking Light Magazine, November 2008

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