Apple Coriander Sauce
- 11 cups Apples, quartered and cored, seeds removed. Peeling optional
- 1 1/2 cups white sugar
- 6 tbsps fresh ginger, finely chopped
- 7 tsps ground coriander (freshly ground best)
- 1 tbsp lemon zest (or roughly zest from one lemon)
- 3 tbsps lemon juice (or roughly juice from one lemon)
To Make the Applesauce:
A selection of different apples is ideal, especially if there are some tart cooking apples like Northern Spy. Wash apples well and cut and core them, but leave the skins on. With a paring knife, cut the apple quarters into pieces and put into a saucepan. Add the lemon juice and zest and mix well. Add a little water to cover the bottom of the pan and then simmer the apples until a sauce is made. Pureé the sauce with a stick blender.
To Make the Apple Apple Coriander Sauce:
Roughly measure the cooked apples to insure that you have about 11 cups. This recipe is forgiving and the seasonings can be adjust to your taste. Mix the sugar and dried coriander and then add to the apples with the fresh ginger. Simmer on very low heat until it is the consistency you like. Be careful to stir frequently, especially as it thickens. When the sauce is as thick as you would like, turn off the heat and let cool before serving.
Wonderful with yogurt and granola for breakfast. Delicious with sharp cheddar cheese before dinner and paired with Seyval Blanc. Makes a delicious dessert with Ginger Cookies.