Honey-Ginger Applesauce (July 2001)
From Sam Dickey, Granite Cafe
1 ounce (1 heaping tablespoon) fresh ginger, peeled and coarsely chopped
2 serrano chiles, coarsely chopped
1/4 cup lime juice
1/4 cup orange juice
1/8 cup tequila
3/4 cup honey
1 tablespoon coriander seeds, toasted (see directions above, with pork loin recipe) and ground
zest of 1 lime
1/4 teaspoon salt
1/4 teaspoon black pepper
5 firm unpeeled apples such as Fuji or Gala, cored and coarsely chopped
1 bunch cilantro (discard large stems)
Set aside 2 of the chopped apples and the cilantro. Put remaining ingredients in a saucepan, stir well, and bring to a boil. Immediately remove from heat, pour into a large baking pan or casserole dish, and cool to room temperature.
When cool, stir in raw apples and cilantro, then process briefly in a blender or food processor (you may need to do it in batches). Do not overblend; the sauce should have some texture. Incidentally, the color will be somewhat green. Serves 8.
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