Bourgeois Chef™ Meals & Delights

Baked French Onion Soup
The German Weisswurst
Select Fresh
Eat Real Food
A Gourmet Grilled Cheese
Shrimp Tempura
The Spurtle
The King of Brats
Christoph's™ Beef Stroganoff
The Lady Bug
Salsiccia
The Dagwood
A Polish Caraway Seed & Dumpling Soup
Rouladen
Key Lime Pie
Wiener Schnitzel
Ciabatta
previous arrow
next arrow
 
Shadow

 

Honeycrisp Lime Apple Sauce

 

Picture1

 

Introduction

Introduction

       I am making a series of homemade apple sauces. This one again is exceptional — nectar from the garden of Eden. If you are a fan of limes, oh, this will strike you! Fresh Honeycrisp and Granny Smith apples and juice from a whole lime, including the zest. A touch of raw honey from a local farm in Wisconsin. Oh, my ... have at it ... !

 

Image Credit: Image may be subject to copyright. Original source unknown.

Ingredients

Ingredients

  • 1/4 cup water
  • 3 (27 oz. net weight) Honeycrisp apples
  • 1 (5.2 oz. net weight) Granny Smith apple
  • Juice from 1 whole lime
  • 3 tblsp. raw honey 1
  • 1/8 tsp. salt

 Optional Ingredient: Zest from 1 whole lime

1 Brand: Linskens Raw Honey ― DePere, WI

Notes: The weights of the apples reflect actual final net weight after peeling and coring. Weights may change according to the size of your apples.

 

Preparation

Preparation

  1. Zest 1 whole lime. Set aside.
  2. Squeeze the juice from 1 whole lime. Add the pulp.
  3. Core and chop the apples into 3/4″ chunks. DO NOT PEEL. 1
  4. In a medium Dutch oven or a 3 to 4 Qt. stainless steel pot, combine the apple chunks, water, honey, salt, lime juice with pulp and ptional zest. Cover and bring the mixture to a low simmer over medium heat.
  5. Continue simmering, stirring frequently, until the apples are tender and almost soft (do not overcook) ― about 12 minutes.
  6. Remove pot from the heat. For chunky applesauce, use a potato masher or hand immersion blender and break it up to your desired consistency. For smooth applesauce, puree it with a hand immersion blender or in your food processor.
  7. Taste …
  8. Add honey. For sweeter applesauce, stir in more honey as desired.
  9. Let it cool uncovered for 30 minutes to room temperature before jarring the applesauce and storing in the refrigerator. Store in a Ball or glass mason jar or other sealed container.
  10. Applesauce will keep well in the refrigerator for about 1 week, or several months in the freezer.

1 Ok, if you must, go ahead and peel, but don't blame me for ...

 

dried cranberries

Serve

  1. Serve warm or chilled.

 

Options

Options

       Below are some ingredients that are typically added for an adventure of a life time. The quantities below are for a net 36 oz. portion of apples. Feel free to experiment as you wish. I will be adding specific recipes as I putter around myself with fruits from the gods..

  • 1/4 tsp. Salt
  • 1/2 tsp. ground cinnamon
  • 1 Star Anise Pod
  • 2 tsp. lemon or lime juice
  • 1/4 tsp. nutmeg
  • 1/4 cup Brown Sugar
  • 1/2 tsp. Star Anise
  • Various apple / fruit combinations
  • Almond, Vanilla, Anise Extracts
  • Lemon or lime zest of one
  • Apple Cider, instead of water

 

fruits 01 425

 

Image Credit: Image may be subject to copyright. Original source unknown.

Tips

Tips

       Experiment with ingredients to your heart's content.

 


Copyright

All material, information and images are © 2015 - 2023 Christoph G. Olesch, unless otherwise noted, and may not be reproduced without permission. Certain content, material, information and images may be subject to copyrights by their respective owners, as indicated, and may not be reproduced without written agreement. All rights reserved.

{jcomments on}

Comments (0)

There are no comments posted here yet

Leave your comments

  1. Posting comment as a guest.
Attachments (0 / 3)
Share Your Location
Type the text presented in the image below