By Dane Feldman
Photo by Dane Feldman.
One of my most popular Dish + Drink recipes since this blog began is last year’s recipe for Cranberry Apple Sauce. This year, I thought it would be fun to make a batch that focuses more on the apple flavors, which is why I included apple cider and nutmeg and nixed the cranberries and honey. Warning: this recipe does make a smaller batch, but you can adjust the ingredients as needed.
What you’ll need:
6 rome apples, washed and quartered
1/2 cup water
1/2 cup cider
1/4 tsp cinnamon
1/8 tsp nutmeg
Place the apples in a large pot with the water and cider. Bring to a boil and let simmer until the apples are very soft. This should take about 10 minutes.
Next, put the cooked apples through a foley food mill over a large bowl. Once all of the apples have gone through the food mill, stir the cinnamon and nutmeg into the sauce and serve.