-
1
In a 6-quart Dutch oven or wide, heavy saucepan large enough to accommodate all of the apples, combine the juice, cardamom, cinnamon, and a generous pinch of salt.
-
2
Boil uncovered, over high heat, until the liquid is reduced by about half.
-
3
Add the apples, mix well to coat with juice, and simmer, covered, until very tender, about 25 minutes or so, depending on the variety of apples.
-
4
Stir them from time to time and, if necessary, add a bit more juice to prevent sticking.
-
5
The sauce should be thick and pulpy with little liquid visible.
-
6
If necessary, boil it down for a few minutes, uncovered.
-
7
Pick out and discard the cardamom and cinnamon.
-
8
Put the sauce through a food mill or force it through a colander or strainer to remove the skins.
-
9
Transfer the sauce to a bowl.
-
10
Stir in 2 tblsps pomegranate molasses and taste.
-
11
Add a little more if you want the sauce tarter.
-
12
You can serve the sauce chilled, but it is also excellent at room temperature or warm from the pot with briskets, pot roasts, or latkes.
-
13
Cook's Note: You can use this recipe as a guide, omitting or supplementing the pomegranate molasses and spices with your own aromatic additions, like a strip of lemon, orange, or tangerine peel, a few prunes, or even peppercorns.
-
14
Combine these seasonings with the juice-- or try a fruitier, unsweetened juice, such as cranberry- or raspberry-apple.
-
15
Taste the finished sauce and adjust for sweetness.
