Curried Applesauce

Classic applesauce gets a twist with the addition of Indian spice. Serve as a condiment, eat as a snack, or use as a topping on coconut milk ice cream for a unique dessert.

Curried Applesauce

Curried Applesauce

10 medium-sized tart apples, such as McIntosh, cut into chunks
1 1/2 cups (360mL) apple cider
1 1/4 teaspoons (7mL) ground cardamom
3/4 teaspoon (4mL) ground ginger
3/4 teaspoon (4mL) garam masala
1/2 teaspoon (3mL) ground coriander
A few pinches fine sea or Himalayan salt

Put the apples, apple cider, cardamom, ginger, garam malsala, coriander, and salt in a large saucepan. Bring to bubbling on medium heat, then cook until the apples begin to soften, about 12 minutes.

Use an immersion blender to purée until smooth, or let cool slightly and transfer to a blender or a food processor to process or blend until smooth.

Adjust seasonings to taste. Serve warm, at room temperature, or cold. Flavors will meld as it sits.


5 thoughts on “Curried Applesauce

  1. uberdish says:

    Now why would you be embarrassed? We know you’re super busy creating super awesome dishes that we can all enjoy over and over again! I love this one because I just can’t get enough of curry!

    • Laurie @ Whisking & Writing says:

      Well, thank you, Ang! That naan recipe will come soon. I have a lot of catch up to do here for you guys! (PS — did you hear about the Ottawa GF expo that has launched this year?)

      • uberdish says:

        The catch up thing is crazy – I know. I have sooo much to do. I recently added school to my list, too (I’m back at the CSNN). Thank you for the “heads up” about the Ottawa GF expo! I just marked the event on my calendar. You should be one of the speakers. 😉

        • Laurie @ Whisking & Writing says:

          Thanks! And yes, I totally get it… school with everything else! I’m sending you a quick email. Will you hopefully be coming down for the Disney Expo?

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