Croatian Apple Sauce
Croatian Apple Sauce - This is a recipe from 1888 by Marija Kumicic. I have omitted sauce veloute, adding honey instead of sugar. Honey is an old Croatian sweetener.
Croatian Apple Sauce - This is a recipe from 1888 by Marija Kumicic. I have omitted sauce veloute, adding honey instead of sugar. Honey is an old Croatian sweetener.
- Carbohydrate 1.08790499891687 g
- Cholesterol 10.75 mg
- Fat 4.05953 g
- Fiber 0.174340620064378 g
- Protein 0.0606884374979372 g
- Saturated Fat 2.56952125 g
- Serving Size 1 1 Serving (10g)
- Sodium 29.0515625000988 mg
- Sugar 0.913564378852495 g
- Trans Fat 0.28578825 g
- Calories 42 calories
Step-by-step
- Peal the apples and cut them into 1/8 parts.
- Melt butter in a pan, add apples and wine.
- Sauté it until apples becomes soft enough to mash them into a purée.
- Just before mashing in, add honey and cinnamon.
- Mash the apples.
- Serve cooled on room temperature with pork or poultry roasts.
When should the dry white wine fully reduce so the fruit softens without scorching the pan? Cooking sliced apples with wine and butter requires monitoring the moisture level closely, as the liquid should mostly evaporate by the time the fruit reaches a tender consistency. Slicing peeled fruit into exact eighths ensures uniform cooking times across every piece in the skillet. Incorporating honey near the end of cooking prevents the sugars from burning on the bottom of the pan, maintaining a clean flavor profile.
Storage and Reheating Dynamics
Prepared fruit purees hold up exceptionally well to freezing for up to three months when stored in airtight containers. Thaw frozen portions overnight in the refrigerator before serving at room temperature alongside roasted pork or poultry. To reheat chilled portions on the stove, set the burner to low heat and stir continuously for five minutes until warmed through without separating the butter fat.
- If the mixture appears too dry during the initial sauté, add warm water one tablespoon at a time rather than more wine.
- Judge doneness by pressing a fruit piece against the side of the pan with a wooden spoon; it should yield instantly with zero resistance.
- Stir the ground cinnamon in simultaneously with the honey to distribute the spice evenly through the thick puree.
