Samuel Adams Cranberry Lambic Applesauce
Yield: Serves 4 to 6; makes 4 to 5 cups
- Without peeling the apples, slice them in half and remove the cores. Chop them into small pieces. Transfer the apples to a heavy saucepan and add the vinegar, Lambic, salt, clove, bay leaf, and cinnamon stick.
- Heat the apple mixture over medium-high heat and cook, stirring frequently, for about 15 minutes or until the apples are very soft and the volume has decreased by about half. Remove the applesauce from the heat and allow it to cool.
- Remove and discard the clove, bay leaf, and cinnamon stick. Stir in the finely diced apples and pour into a nonreactive container. Cover and refrigerate until ready to use.
- Serves 4 to 6; makes 4 to 5 cups
- 6 Granny Smith or other firm, tart apples
- 1/4 cup apple cider vinegar
- 2 ounces (1/4 cup) Samuel Adams Cranberry Lambic
- 1/4 teaspoon kosher salt
- 1 whole clove
- 1 bay leaf
- One 2-inch cinnamon stick
- 2 cups peeled, finely diced Granny Smith or other firm, tart apples (2 to 3 apples)