Cinnamon is hands down the most traditional spice for seasoning applesauce (and a wide variety of other apple creations, both sweet and savory), but cardamom is equally delicious with the fall fruit, though less familiar by far, and its singular flavor also marries well with cinnamon. Try this simple applesauce recipe for yourself to see, pureeing the sauce if a smoother constistency is desired, or mashing a bit for a chunkier texture.
- 700 grams peeled apples
- 300 grams sugar
- 1/4 cup water
- 6 cardamom seeds
- 1/2 tablespoon cinnamon
- Place all ingredients in a pot and let it boil for 40 minutes stirring occasionally. At the end, remove the cardamom seeds. If you prefer the jam without chunks, puree it with the stick blender.
- Put the jam into sterilized jars, cover them and turn them around so they seal.