Calvados Applesauce

Delicious. Used a variety of tart (Granny Smith), semi-tart (Fuji, Pink Lady) and sweet (Red Delicious) apples. Didn't add sugar or cinnamon. Didn't have Cointreau so used Dark Rum. Cooked for at least 45 minutes until consistency was right, didn't even have to mash. Will make again and again!

• Traunza

• Albany, CA

• 12/6/2014

This was fantastic, and so easy! I didn't have any apple brandy, so I substituted pineau, which is a French drink comprised of young cognac and grape juice. I also used fuji and gala apples, since that's what I had on-hand, and a cinnamon stick just for kicks. I will make this again, and probably a lot.

• juliannamkohler

• Washington, DC

• 10/31/2013

Went apple picking in St-Joseph du Lac in Quebec and was looking for a recipe to make apple sauce. Replaced the calvados with brandy and wow! wonderfulI just came home to California and will be making it again soon

• Colette_atHome

• Canada

• 9/29/2013

Made this to have with our latkes and brisket tonight. Used the apples I had on hand but otherwise followed the recipe. Tasted it before and after the calvados was added. It does make a nice difference. Easy to make and a nice side dish.

• warden3

• Boston MA

• 12/21/2011

This is a very good applesauce. After reading the other reviews, I tripled the recipe and it still only made about a quart of applesauce. Also, cooked it longer due to liquid not evaporating as quickly as expected. Used the potato masher since we like our applesauce chunky and more rustic. You can also use any other kind of apple brandy if you don't have Calvados on hand. A great side for pork chops or pork roast. Good autumn dish and a good way to use all those apples!

• kldckldc

• Clifton, VA

• 10/8/2011

This is a wonderful guide recipe. I very rarely make things exactly as the recipe says, (who really has everything in their house at the same time!)Since this is a dry house I used a splash of essence for the Calvados but I'm eating it right now as I type this and my only complaint is that the recipe doesn't cook up enough applesauce. Next time I'll double or triple the batch. It's that good!

• osogoodgirl

• 4/21/2008

OK, this stuff is seriously good. Made it the first time with the Apple and Calvados Tart. Then made it for my husband on Valentines and topped with heavy cream (not whipped) mixed with a little powdered sugar and Calvados. Nummy, nummy, nummy

• californiamom

• Fullerton, CA

• 2/19/2008

This tart is superb. I've made it 4 times now and my guests loved it. Definitely use Plugra butter. It makes all the difference in the world. It's fantastique!

• jobieferri

• Warwick, RI

• 2/4/2006

This is a tried and true dessert. I have now made this dessert 6 times. I have changed it a bit using peaches instead of apples and it is truly delicious. I always use Julia Child's butter pastry dough recipe and it never fails. I actually didn't try this pastry dough.

• jacquiann

• San Francisco CA

• 9/1/2005

This recipe is so easy I make it fresh every time I'm serving a pork roast -- 4 stars in my book - -I would definitely make it again.

• Anonymous

• New Jersey

• 3/28/2005

Excellent!

• Anonymous

• Saint Paul, MN

• 3/2/2005

I made this as written except omitted the lemon zest. Very nice, very quick, and very easy! The Calvados is a nice touch- not overbearing at all.

• ktregar

• Ossining, NY

• 12/22/2004

Fabulous! I would definitely agree with the other reviewers that you only need about 1/4 cup of sugar, though.

• piercecm

• Atlanta, GA

• 11/7/2004

Delicious. Easy. I modified the recipe somewhat! Gala, fuji and golden delicious in equal quantities. A couple of pears. An inch long piece of ginger. Half a cup of grape juice and a cup of water. Half a cup of sugar per the recipe. A pinch of salt. No calvados because I was making for toddlers. Because of the quantity of fruit, it took longer to cook. Went at it with a potato masher to keep it chunky. May never buy applesauce from the grocery again! Next time, may add raisins to the final product. Maybe a splash of vanilla?

• Anonymous

• Pace, Florida

• 9/29/2004

Very tasty and ridiculously easy to make. I agree that the sugar should be cut down; I only added 1/3 cup and it was still a bit too sweet. (Okay level for a dessert, but overkill for a side dish.) 1/4 cup would probably be just right. I didn't have a lemon on hand, so I substituted some minced fresh ginger. Also added a dash or two of allspice. Fabulous depth of flavor!

• Anonymous

• Athens, GA

• 3/2/2004