Applesauce is a classic example of a delicious and down-home recipe that sometimes suffers from syneresis, or separation of liquid from the gel. In this recipe, we use crabapples for a slight twist on the original. We like them for their tartness and color; they make a beautiful pink sauce. You’ll find that crabapple sauce will make a striking counterpoint for a variety of dishes, both sweet and savory. The little bit of xanthan gum added at a ratio of 0.1 percent of the total weight of the other ingredients makes it almost perfect.

　　

Ingredients

makes 1 quart

　　675 grams crabapples

　　225 grams apple cider

　　50 grams sugar

　　3 grams fine sea salt

　　0.61 gram xanthan gum (see Sources, page 309)

　　

Step 1

Wash the crabapples in cool water and remove their stems. Put the crabapples, cider, sugar, and salt in a large pot set over high heat. Bring the mixture to a simmer, then turn the heat down to medium. Cook the apples until soft and falling apart, about 10 minutes. As the apples cook, use a ladle to skim off any foam from the surface. Turn off the heat and let the mixture rest for 20 minutes.

　　

Step 2

Put the apple mixture through a food mill to remove any seeds and coarse fibers.

　　

Step 3

Pour the apple mixture into a blender and set on low speed. Increase the speed until a vortex forms in the center of the applesauce. Sprinkle the xanthan gum into the vortex and increase the speed to fully disperse the powder. Let the blender run for 30 seconds. Strain the applesauce through a fine-mesh sieve. Serve immediately, or cool to room temperature and refrigerate in an airtight container for up to 3 days.

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