Recipe - Firecracker Applesauce

8 Granny Smith [or your
favorite combination of]
apples (about 3 Three fourths pounds)
2 cup Apple cider (preferably
unpasteurized)
One fourth cup Cider vinegar
1 Fresh serrano chile [I bet a
chipotle would be terrific]
2 Whole cloves
One half Stick cinnamon
1 One half teaspoon Salt
1 small Bay leaf

This recipe comes from the October issue of Gourmet. I haven't tried it,
but nonetheless take the liberty of providing a running commentary [in
brackets]:

Maloney & Porcelli, NYC

Chop 6 apples, unpeeled, and in a large saucepan combine with cider,
vinegar, chile, cloves, cinnamon stick, salt, and bay leaf. Simmer mixture,
covered, until apples are very tender and falling apart, about 20 minutes.
Cook mixture over moderately high heat, stirring occasionally, 10 minutes
more to reduce excess liquid slightly. Discard cloves, cinnamon, and bay
leaf. Puree sauce, preferably using a hand blender [!], and while still hot
force through a fine sieve into a bowl. [I'd use a food mill to
blend/strain in one step.]

Peel and core remaining 2 apples and cut into 1/3" cubes. Stir apples into
sauce and cool. Sauce keeps, covered and chilled, 2 weeks. Yield approx. 6
cups.

Posted to CHILEHEADS DIGEST V4 #147 by margo@merle.acns.nwu.edu (Margo
Hobbs Thompson) on Oct 5, 1997