This is an ‘adult applesauce’; that is, it is unsweetened and seasoned with ‘woody herbs’ and lemon. ‘Woody herbs’ are those herbs with thicker, stronger stems and hence stronger flavors. Rosemary, sage and thyme are examples. They have a ‘meatier’ flavor than the sweet herbs, (basil, mint, parsley) and hence, are well suited to roasted meats and poultry.
In this recipe, we will make an applesauce infused with fresh sage, thyme, lemon peel and finished with herb-infused browned butter. It would accompany roast pork loin or tenderloin very nicely, or be delicious with a pile of crispy potato latkes (pancakes). (Recipe coming next week)
Applesauce is traditionally made with McIntosh apples. I find them to be very wet; they make a very loose sauce. I have used a mix of Cortland and Granny Smith apples for a firmer texture and a flavor that is a bit tart. Also, I found really B-I-G apples. They were about 8 ounces (1/2 pound) each -
I peeled only 8 apples total!