Culinary Cannabis

Adult Applesauce Story.docx

Adult Applesauce Story

Hello Everyone!

Thanks for stopping by today to talk about not-Motts applesauce.  Although, as I was growing up, we never had store bought applesauce, we always made our own.  Granted, it wasn’t the version I’m sharing here, but it was homemade, and it was delicious.

You see, a family friend had a hobby farm and had several apple trees.  Come fall, we would be gifted with a bushel or two of apples, most of which were turned into applesauce for long term use/storage.   At the time, I really disliked being conscripted into peeling, coring and chopping a bushel or two of apples, but I sure loved the applesauce. I don’t know what variety of apple our friend gifted us, but they made excellent applesauce.   Since we had such an abundance of apples, my mom and I would experiment with different spices and the addition of other fruits (strawberries and pears are two of my favorites) and alternate sweeteners (both artificial and natural).  

This is a very adaptable base recipe!  Today, since I don’t have a supply of free apples, I usually use a mix of granny smith and gala apples for my applesauce.  Try to stay away from apples that get mealy when cooked such as red delicious.  

You can eat the applesauce as is as a side dish for pork chops or potato pancakes.  You can also use the applesauce to replace some or all of the fat in cakes and cookies, use it aa the filling for an apple hand pie (campfire style using slices of white bread as the crust)  or a sweet empanada. The applesauce also freezes beautifully, so make a double or triple batch to have on hand for last minute meals or desserts.

However you decide to enjoy your adult applesauce, it will be fabulous.

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Adult Applesauce.docx

Adult Applesauce

3 lbs apples, peeled, cored and chopped

2 T lemon juice

½ c Calvados or apple juice

1/2 t cardamom or cinnamon

1/3 to  ½ c cannasugar (depending on tartness of the apples)

1 T cannabutter

Pinch of salt

Place apples, lemon juice, calvados and cardamom in large saucepan.  Bring to boil, then reduce e heat to low.  Cook for 30-45 minutes, stirring occasionally, until most of the apples have slumped.  Remove from heat.

Add cannasugar, cannabutter and salt. Mix and stir until sugar is dissolved and butter is melted.  

If desired, further mash/blend applesauce if you want a smooth applesauce.  Personally, I like a little ‘chunk-a-tude’ in my applesauce.  This way, the applesauce is sort of a cross between sautéed apples and applesauce.

Enjoy immediately or refrigerate for later use.

As with all cannabis infused food start with a small serving until you learn your tolerance level. Keep out of reach of children and pets.

Culinarily Yours in Cannabis,

Mary Ann

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