Cardamom and Brown Butter Applesauce
Makes about six servings
3 pounds mixed variety of apples, cored and chopped into 1-inch pieces
1 1/2 cups water
2 tablespoons Calvados or Cointreau (optional)
1 1/2 cups brown sugar
1 sticks cinnamon
1 tablespoon cardamom seeds
1 tablespoons butter
Combine all ingredients except the butter in a large, heavy pot. Bring to a boil, stirring periodically. Reduce heat to medium and continue simmering (and stirring once in a while) until the apples turn soft and mushy--about 25 minutes.
Remove from heat and let cool. Remove the cinnamon sticks. While the applesauce cools, make the brown butter by heating the butter in a small saucepan or skillet on low to medium heat until the butter turns a soft brown--about three minutes. Remove from heat.
Using a large slotted spoon, scoop some of the apples into the food mill, set over a large mixing bowl. Turn the handle on the mill and work the apples through the mill, periodically scraping the sides to move the apples down to the blade and scraping the underside of the mill to get all the applesauce into the bowl. Continue scooping apples into the food mill and pureeing them until the pot is empty. Add the brown butter and mix well.
Applesauce can be frozen.