Traditional British apple sauce with spices and calvados

Name: Traditional British apple sauce with spices and calvados
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kg Apples (preferably Cox or Boskoop); 2 TABLESPOONS Lemon juice; 15 g Butter; 2 TABLESPOONS Calvados; 75 g demerara sugar; 1 piece(s) fresh ginger; 1/2 Vanilla pod; 1 Cloves; 1 Cardamom capsule; 7-10 Tbsp grated nutmeg

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 kg Apples (preferably Cox or Boskoop)
2 TABLESPOONS Lemon juice
15 g Butter
2 TABLESPOONS Calvados
75 g demerara sugar
1 piece(s) fresh ginger
1/2 Vanilla pod
1 Cloves
1 Cardamom capsule
7-10 Tbsp grated nutmeg

Directions

1
Wash, peel and quarter the apples and cut out the core. Roughly dice the apples and put them in a pot with lemon juice, 200 ml water, butter, calvados and sugar. Peel ginger, grate about 5 g finely and add to the apples. Cut the vanilla pod lengthwise, scrape out the pulp and add it together with the pod and the other spices to the apples.
2
Bring apples to the boil, cover and simmer at low heat for about 10 minutes. When the apples have almost crumbled, season with nutmeg and possibly add some sugar. If you don't want it chunky, you can also pass the apple through the brisk Lotte. Serve apple sauce warm or chilled from the refrigerator