Name: Spiced Pomegranate Molasses Applesauce
Yield: Yield: about 2 cups
Cuisine: United States
Ingredients: 1 cinnamon stick; Salt; About 1½ cups pure, unsweetened apple juice; 1 or 2 cardamom pods, lightly crushed with the side of a flat knife or kitchen mallet (use the larger amount for a more pronounced aromatic spiciness; 1 pod will make a difference); About 2 pounds flavorful apples, unpeeled, cored, and cut into chunks (6 cups; if you are going to puree the sauce in a food processor, instead of using a food mill or strainer, peel the apples; choose a mixture of apples with sweet but complex flavors to echo the character of the sauce, such as Braeburn, Gala, and Stayman Winesap, rather than tart varieties; look for fresh, local apples if possible); About 2 tablespoons pomegranate molasses or ourt

Preparation info

Yield: about
2 cups

Difficulty
Easy

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

Cardamom and cinnamon play up the spicy notes in the pomegranate molasses here, making this a delicious complement to poultry and meats, especially briskets and pot roasts (see Aromatic Marinated Brisket with Chestnuts). It’s also tempting on Mediterranean Chickpea Latkes, either plain or capped with a touch of yogurt cream or labneh.