Wife Jan is on the BRAT diet—bananas, rice, apples, and toast. We had a basket full of apples and she decided to turn it into apple sauce to make it easier to eat. The idea in her head was to make a sauce version of my lime apples. While this produced an excellent, tasty apple sauce, I could not help but make some “improvements” when I made another batch for her.
Karl’s Lime Apple Sauce
3 lbs. Jazz apples (7)
2 Tbs. brown sugar
1 lime, juiced
1 tsp. lime zest
Pinch Kosher salt
1. Quarter the apples and remove the stems and cores with a paring knife.
Tip: Leave the peels on.
2. Cut the quarters in half—it does not matter in which direction—and put them in a steamer baskets.
3. Put half a cup of water in the bottom of the steamer and bring the pot to a boil.
Tip: As you steam your apples some of the juices will drip down into this water. You will be using about a tablespoon of this flavorful liquid to thin your sauce. You want enough water to steam your apples completely, but not so much that you waste too much of this precious liquid.
4. Reduce the heat and cover the steamer.
5. Steam the apples until cooked through, about 10-15 minutes.
Tip: Be careful not to boil all of the steaming liquid away.
6. Put the steamed apples in a standing blender and add the brown sugar, lime juice, lime zest, and salt.
7. Add some of the pot liquid—Jan used only one tablespoon, I used ¼ cup—and process the apples into a sauce.
Tip: Blended the apples on high for 2-4 minutes.
8. Transfer the sauce to a bowl or container and enjoy.