Source: Karen Leibowitz, The Perennial
Most applesauce recipes call for lemon, but Karen likes to use a nice marmalade for acid and additional texture. This applesauce tastes great cold or hot, and was originally conceived as an accompaniment to latkes.
Makes about 1½ quarts
3 pounds apples
1½ cups water
2 cinnamon sticks
2 vanilla beans
¼ teaspoon salt
1 tablespoon marmalade
1 pinch Yemen No.10 spice mix from La Boîte (optional)
Peel and core the apples; cut into 1 inch cubes. Transfer to a large pot. Add water, cinnamon, vanilla, and salt. Bring to a boil, then cover and simmer for 20-30 minutes, stirring frequently, until apples are very soft. Remove cinnamon and vanilla.
Transfer to a blender and puree, at this point, if you like a smoother texture.
Add marmalade and (optional) Yemen spice mix and stir to combine. At this point, it’s ready to serve, but if you want to store it or serve it cold, cool completely before refrigerating, and consume within a few days.