Grapefruit Applesauce

One Year: Peanut Butter Swirl Peanut Butter Ice Cream (with Concord Grape Jam Toast Crumbles)
Two Years: Berry Lavender Applesauce
Three Years: Mediterranean Yukon Gold Potato Salad with Arugula and Goat Cheese Vinaigrette
Four Years: Double Chocolate Cookies with Butterscotch Chips and Pecans
Five Years: Black Pepper Pork Chops with Garlic-Shallot Butter

Grapefruit Applesauce
Makes About Four Cups

6 Granny Smith apples, peeled, cored, and chopped into 1/2-inch chunks
2 Pink Lady apples, peeled, cored, and chopped into 1/2-inch chunks
1/4-1/2 up granulated sugar
1/2 cup water
Juice of one grapefruit
1 tbsp grapefruit zest
1 tsp pure vanilla extract
1/2 tsp salt
1/4 tsp ground cardamom

Place apples, sugar, and water in a large saucepan on medium heat, stirring to combine. Stir in grapefruit juice and zest, vanilla, salt, and cardamom. Allow to come to a bubble, stirring periodically, then turn heat to low and cover for 15 minutes. Remove from heat and let cool slightly before using a handheld blender to puree the mixture until smooth. Let cool completely, then transfer to an airtight container and refrigerator. Best served chilled. Will last up to one week refrigerated.


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