Thursday, January 27, 2011

Grand Marnier Applesauce

When I cook and can't be bothered to carefully measure out all the ingredients I've decided to call it an "unrecipe." This applesauce is a recent unrecipe I concocted as a way to use up the last few local apples picked this Fall.

Grand Marnier Applesauce

In a heavy bottom sauce pan I plunked in about 4 chopped up apples, 1 tablespoon of water, 3 tablespoons of Grand Mariner, 2 tablespoon local maple syrup and about 1/2 teaspoon cinnamon. I put it over medium high heat until it really started bubbling, then reduced the heat to medium. I put a lid on it all and let it do it's thing. Every 5-10 minutes or so I checked on it and stirred it to make sure nothing was burning. When it got to a nice consistency (I like a chunky applesauce), I pulled it off the heat and let it cool. It didn't make a whole lot of applesauce, but it was enough for the two of us for a couple of meals. The first night we had it over a pork chop with roasted root veggies. It was so good - just a hint of orange, not overly sweet and nice cinnamon flavor.

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