Rich yet surprisingly fat free, this works as a sweet-tart chocolate sauce and topping or as a filling for gingerbread, layer cake, crepes, and other baked desserts. The key to this textural delight is to use softer cooking apples rather than very firm apples; boil them until they are soft, and puree in a food processor until silky-smooth. Adapted and reprinted with permission from Preserving by Pat Crocker (William Morrow, 2012).
Recipe Ingredient Details:
Zest and juice of 1 lemon
6 cups peeled, chopped apples (about 2 pounds); use a tart cooking apple, such as McIntosh or Pippin, or a mix of sweeter and tart like
3 cups natural cane sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon pure vanilla extract
In a large, heavy pot, combine lemon zest and juice with apples. Stir well to coat.
Stir in sugar, cocoa powder, and salt. Bring to a boil over medium heat, stirring constantly. Reduce heat and simmer, stirring frequently, for 20–30 minutes or until apples are soft. Using a blender and working in batches, puree apple mixture until smooth.
Meanwhile, heat six 1-cup jars and lids.
Return puree to a clean, large pot. Add vanilla and bring to a gentle boil over medium heat, stirring constantly. Cook, stirring constantly, about 4–10 minutes, or until mixture thickens enough to mound on a wooden spoon. Fill hot jars, leaving 1/4-inch headspace. Top with lids. Process jars at a full rolling boil for 15 minutes.
Recipe Additional Notes:
PER SERVING (1/4 cup): 187 cal, 0g fat (0g mono, 0g poly, 0g sat), 0mg chol, 1g protein, 50g carb, 3g fiber, 84mg sodium
Tue, 2013-09-03 12:40