This recipe is a delightful discovery stemming from a lack of correct ingredients. I wanted to make some apple sauce one evening but didn’t have the right apples. Generally for a puree, you want an apple that breaks down into a mash when cooked, such as a MacIntosh. I only had Honeycrisps; great for pie but they steadfastly hold their shape when you cook them. I happened to have my food processor out for grating potatoes (the apple sauce was for latkes). I wondered if grating the honeycrisps would help them break down better so I peeled and cored them, and sent them through.
The apples did not break down when cooked but it turns out that the grated version is quite good. To be honest, the texture of pureed applesauce has never appealed to me. The flavor of pure apple is delicious but the consistency is meh. When the apples are grated, they have some chew left but are still tender enough. I might switch to grated honeycrisps always.
The second delightful discovery is that Basswood Honey is the perfect compliment to honeycrisp apples. Truly, I’ve rarely tasted such a simple pairing that brought out the best in each other. The preference for sweetness of applesauce is as varied as how much sugar one likes in their tea so I’ve left the recipe loose. Start with one tablespoon for two apples and adjust from there.
Lastly, I found a little spoonful of butter makes it nice and smooth but I only recommend adding it if you are serving the applesauce warm.