savory applesauce

Sometimes dinner needs a little extra something, yaknow? I’m all for spice rubs, but my heart finds its home in sauces. And when you’re looking to dress up some chicken breasts, or pork tenderloin, or heck, even a pile of spaghetti squash, a savory-sweet applesauce really brings a lot to the table. Pun intended.

4 apples, peeled and diced
1 onion, diced
1/2 cup prunes or apricots
1/2 teaspoon cinnamon
3 tablespoons clarified butter
water

begin by peeling and dicing your apples. —I like to make this sauce out of whatever fruit is starting to show its age in my fruit basket. Can’t let those mealy bruised apples go to waste!
Do the same with the onions and the dried fruit.
Then in a saucepan, over medium heat, melt the clarified butter and toss in the apples, dried fruit, and onions, stirring until they begin to brown/caramelize. Sprinkle cinnamon over the fruit and onions and then add just enough water to cover the fruit. Set it back on the stove and bring to a gentle simmer. Stir occasionally and continue to simmer, uncovered, until the fruit softens. Add water as needed, simmering all while while until the fruit melds and becomes a thick, chunky sauce. If you prefer a smoother applesauce, use an emulsion blender to emulsify.

Spoon generously over meat, vegetables, or even dessert.
(I love it over a heavy greek yogurt!)

 

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