This recipe from Associate Kitchen Director Judy Haubert uses a mix of baking apples such as Cortland and Macintosh and eating apples like Honeycrisp and Golden Delicious to provide a texture of plump, soft apple chunks suspended in a rich, satiny sauce. Try a mix of varieties such as Fuji, Gala, Jonagold, Braeburn or whatever you find.
- 5 lb. (11-12) mixed baking and eating apples, peeled, cored and cut into 1″ pieces
- Juice and zest of 1 lemon
- 1 vanilla bean, split, seeds scraped
- 1 stick cinnamon, plus 1 tsp. ground
- 1⁄2 tsp. ground allspice
- 1⁄2 tsp. freshly grated nutmeg
- 1⁄8 tsp. ground cloves
- 1⁄2 tsp. Kosher salt
- 1⁄2 cup sugar
- 1 cup light brown sugar
- 3⁄4 cup apple cider
- 1 tbsp. vanilla extract
- Bring all ingredients except vanilla extract to a boil in a 6-qt. saucepan over high heat. Reduce heat to low; cook, covered, until apples have begun to break down, 10-15 minutes. Uncover and cook, stirring occasionally, until mixture has reduced by a third and the sauce is thick and amber-colored, 1-1½ hours more. Stir in vanilla extract and serve warm, or cool completely and refrigerate.