Use any tart apple for this sauce. I personally like Braeburns, Mutsus, or Jonagolds. In a pinch, use Granny Smiths. It’s up to you whether to serve this warm or chilled. Excellent with Potato Pancakes (page 213), it is also called for in the Whole Grain Apple Waffle recipe (page 137), among others. This will keep for up to one week in the refrigerator.

　　

Ingredients

makes about 4 cups

　　6 tart apples, peeled, cored, and cut into 1/2-inch pieces

　　1/4 teaspoon ground cinnamon

　　Pinch of ground cloves

　　3 tablespoons packed light brown sugar

　　1 teaspoon fresh lemon juice

　　

Step 1

Cook the apples in a small saucepan over low heat until they begin to steam. Stir occasionally to keep them from sticking to the bottom of the saucepan.

　　

Step 2

Once the apples start to steam, cover the saucepan and cook over medium-low heat for about 5 minutes.

　　

Step 3

Break up the apples with a wooden spoon. The mixture should be fairly smooth and saucelike, but still contain a few soft chunks. Stir in the cinnamon, cloves, brown sugar, and lemon juice.

　　

Step 4

Serve warm, at room temperature, or cold.

　　

Pear Sauce Variation

Step 5

Substitute 6 peeled, cored, and chopped Bosc or Bartlett pears for the apples.

　　Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.