Chili in applesauce? Why not?
Applesauce and chili powder make a surprisingly good combination. Wait, maybe it’s not such a surprise.
Both these flavors work well with pork roasts, so why not eliminate the roast and just make a batch of spicy applesauce?
As this cooked, I tasted it and realized the chili powder was overpowering the apples. I found some cranberry juice in the freezer, added it to the mix and tasted. Perfect amount of sweet and tart.
The resulting applesauce is a wonderful mix of warm spices, sweet apples and tart cranberries.
Apple Sauce with Chili Powder and Cranberry
Makes about 7 4 oz jars
- 10 Granny Smith apples, peeled and cut into chunks
- 1/2 cup sugar
- 2 tablespoons lemon juice
- 2 teaspoons chili powder
- 1/4 cup frozen cranberry juice
- Put the apples, sugar, lemon juice and chili into a large pot.
- Cook over media heat, stirring every few minutes, for 30 minutes.
- Add the frozen cranberry juice to the pot, stir until it’s melted into the apple mixture.
- Using a potato masher, mash up the large chunks of apple and cook for another 1o minutes.
- Place in sterilized jars: click here to see how to sterilize and seal the jars.
- Turn the sealed jars upside down, allow them to cool completely.
- Good for three months until opened. Refrigerate after opening.