Brown Butter Cinnamon Pan Apple Sauce
Prep time: 
Cook time: 
Total time: 
Yield: 4 to 6 servings
 
ingredients:
  • ¼ cup unsalted butter (1/2 stick - 4 tablespoons - 2 oz)
  • 4 large Granny Smith (or any tart apples), apples - peeled, cored and chopped into cubes.
  • ¼ to ½ cup white granulated sugar or brown sugar, entirely depending on how sweet you like it
  • 1½ teaspoons cinnamon
  • 1 vanilla bean, scraped, or 1 teaspoon vanilla extract
  • 1 pinch kosher salt
  • squeeze of lemon juice (taste to see if it needs it)
directions:
  1. In a large saute pan, melt the butter on medium low heat. Cook the butter until the the milk solids rise to the top and the liquid beneath the solids is a very light golden amber, not brown, as the butter will brown with the apples..
  2. Add the chopped apples to the butter and saute until the apples start to soften. Sprinkle on the sugar and let the apples caramelize in the sugar, stirring until the apples are completely caramelized and soft. Remove from the heat and stir in the cinnamon, vanilla bean or extract, and kosher salt.
  3. Pour the apple mixture into a bowl, scraping out all the caramel goodness left in the pan. Mash with a fork for chunky apple sauce, or give it a whirl in the food processor (or use a blender or stick blender) for a smooth apple sauce. Squeeze in some lemon juice to taste, if needed. When cool, place in an airtight container in the fridge (it should last about 2 weeks), or immediately serve warm over potato rosti, latkes, pork chops - OR just eat as is!
notes:
Add other spices, like nutmeg, allspice or even a pinch of cayenne, if you like. It's your apple sauce - play with the flavor!
Recipe by parsley sage sweet at http://www.parsleysagesweet.com/2012/02/15/potato-rosti-with-bacon-brie-and-scallions-plus-my-first-bad-boy-love-part-four/