Two different kinds of apples are mashed up into goop. Add citrus zing from grapefruit juice and zest. The slightest hint of cardamom adds intrigue and warmth, and vanilla rounds it all out into a bright and zingy sauce. The end result is a total hit–all at once, it is is smooth, vibrant, and juicy. Perfect for all those freshly picked apples.
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.