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Cardamom Rum Applesauce

Cardamom Rum Applesauce I use this recipe when I have apples that are not very flavorful or are overripe. Eating apples that have brown spots on them will work here. Just trim all the good fruit and add it to the pot.

Serves 6.


  • 2 quarts apples, peeled, cored, cut into 1/2-inch pieces (about 2 pounds after trimming)
  • 1 c apple juice
  • 1/2 c brown sugar, packed
  • 2 Tbsp margarine or butter, divided use
  • 2 Tbsp fresh lemon juice
  • 1 1/2 tsp ground cardamom
  • 1/4 tsp salt
  • 1/4 tsp rum flavoring


  1. Combine apples, apple juice, brown sugar, 1 tablespoon of the butter, lemon juice, cardamom and salt in heavy medium saucepan. Bring to boil.
  2. Reduce heat to medium-low; simmer uncovered until apples are very tender, stirring occasionally, about 30 minutes.
  3. Remove from flame and stir in the rum flavoring and the remaining tablespoon of butter.
  4. Using a potato masher and being careful not to splatter the hot misture, mash apples until you have the consistency you like.
  5. Serve warm or cold with dollops of whipped cream and a sprinkling of cardamom.

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