Gala Mint Applesauce
Posted by Caveman Cooking on May 19, 2010
Secret Ingredient Series: Mint #2
The second in a series of three recipes featuring a common key ingredient. For this inaugural installment we will be focusing on an oft overlooked herb: Mint. Normally, I am not a huge fan of the pungent herb because it is used too heavily in recipes. Personally, I like a hint of mint. If used correctly, though, it can really add the perfect subtle flavor to a dish!
4 Medium Gala Apples (or any sweet variety)
1 Tablespoon Fresh Mint, minced
1/4 Small Lemon
2 Tablespoons Butter
1 Tablespoon White Sugar
1 Tablespoon Brown Sugar
1/3 Tablespoon Cinnamon
Peel, core, and slice apples.
NOTE: I used Gala Apples for this, but any of the sweeter varieties, like Fuji or Red, will work.
Fill a large bowl about halfway with cold water. Squeeze the juice from lemon wedge into water. Place apple slices into liquid for about five minutes, then drain very well.
Mince mint. Set aside.
Melt butter in a large skillet over a medium flame. Place apple slices into pan.
NOTE #2: Make sure water is completely drained from apple slices or the butter will burn very easily.
Evenly distribute white and brown sugars over slices.
Sprinkle cinnamon and mint evenly over apples.
Make sure all ingredients evenly coat slices. Continue to saute for 3-4 minutes.
Cover and reduce flame to low. Allow to cook undisturbed for 8 minutes. Check apples for doneness – they should be very soft but not complete mush.
When done, remove apples from heat and allow to cool for 5 minutes.
When cooled sufficiently, place slices into food processor. Use chopping blades on a low speed until desired consistency is achieved.
Either place into a bowl, cover, and chill until needed. Or, use warm for a great sauce on pork, lamb or chicken – I’ll even give you a recipe for one of those tomorrow!
HINT: You might want to make extra if there are any short-people around. The Cavekids, almost singlehandedly, devoured this entire preparation! 😯
Prep Time = 20 Minutes
Cooking Time = 15 Minutes
©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.