November 18, 2012

Applesauce with Caramelized Onions and Coriander Seeds

When everybody's in the other side of the ocean is using their last minutes to freak out about perfectly roasted turkey, beautifully mashed potatoes, elegantly pairing stuffing and a magnificent pie that would end up the Thursday evening in a high note, me, I'm simply trying to keep up with my not-so-special everyday life. That is - not to forget to eat and to check up the calendar once in a while. Cause the last time I did that it showed the Halloween, and now it's almost three weeks passed on. Oh boy, I really don't want to miss Christmas...

Apple Sauce with Caramelized Onions and Coriander Seeds

When it comes to eating, it's really great to have something already prepared and patiently waiting in the fridge. That something definitely includes all the spreads, dips, chutneys, sauces and all the other possible types of preserves that can be easily laid out on the freshly toasted bread and topped with some cheese (though, optional). Actually, that is something that my fridge is generously stacked with.

This onion applesauce makes into that list as well. When I saw it in one Lithuanian food magazine, my mind just glinted. I knew from the very start that this delight will be a true hit. A brilliant buddy for a glass of white wine and a generous piece of brie. Even Parmesan is unconditionally falling in.

Though, I changed the recipe a bit by adding more apples and less coriander. True coriander lovers can throw in another teaspoon of toasted seeds, but those who find this spice rather soap-y than eatable should really omit it at all, cause the flavor is quite intense. And it's getting even more dramatic after spending some covered time in the jar.

Apple Sauce with Caramelized Onions and Coriander Seeds

Applesauce with Caramelized Onions and Coriander Seeds
adapted from VirutvÄ— Nuo...Iki..., No. 8 (38), 2012

4 large apples
2 large onions
3/4 cup (150 g) light brown sugar
2 Tbsp honey
1 Tbsp freshly squeezed lemon juice
1 tsp coriander seeds, slightly toasted in a dry pan

Peal the onions. Chop them coarsely and put into the medium saucepan together with half of the sugar. Simmer on medium heat until onions get lovely golden brown. Then puree with blender until you get smooth texture. But do not worry if there are still some lumps left - that's more fun!
When you're done with onions, peal and core all the apples. Dice them into small pieces and then mix with the prepared onion puree. Add the remaining sugar and put everything back on the stove. Simmer on medium heat for 10 minutes. Then mix in lemon juice and coriander seeds.
Keep the sauce on the stove for another couple of minutes, then pour it into the sterilized jar. Cover with a lid, let it cool and then keep in the refrigerator.
But you can also process the uncovered jars in boiling water for 10-15 minutes, and then save some fridge space by keeping those jars in a cool dry place. Though, once opened they should go to the fridge and be used within 2-3 weeks.

Apple Sauce with Caramelized Onions and Coriander Seeds

1 comment:

  1. Onion applesauce added new spice and taste to the dish.Using this on bread is a new thing,I never tried this.Nice one.