- 2 tbsp grapeseed or canola oil
- 1¬æ cups yellow onions, small dice
- Pinch kosher salt
- 2 tbsp garlic, minced
- 2 tbsp ginger, minced
- Zest of 2 limes
- ¼ cup lime juice
- 2 tbsp light brown sugar
- 8 cups Braeburn, Jonagold, Mcintosh or Pippin apples, peeled, cored, and diced
- 1 cup allergy-friendly, low-sodium vegetable broth
- 1½ tsp kosher salt
- Freshly ground black pepper to taste
Applesauce can be made with many varieties of apple, but soft ones like Braeburn, Macintosh and Pippin produce the best flavors when cooking. Joel created this savory applesauce to add a complex flavor that complements fried foods.
Makes: 4 cups
Free of: gluten and all top allergens
- In a large saucepan over low heat, heat the oil. Add onions and pinch of salt. Combine and cook, stirring occasionally, until onions are slightly brown, about 10 minutes.
- Add garlic and ginger, and cook for 30 seconds.
- Turn heat to medium, add lime zest, juice, and brown sugar. Cook to dissolve sugar.
- Add apples and broth, stir to combine. Bring to a simmer, cover and cook 15‚Äì25 minutes, until the liquid starts to thicken. Stir occasionally.
- Once apples are cooked, use a potato masher to mash the ingredients. Season with salt and pepper and transfer applesauce into a shallow container. When slightly cool, place in refrigerator.
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