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Le Chaudron recipe
Compote pomme cannelle maison
Homemade cinnamon applesauce
⏱ 25 minServes 4Easy110 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
6apples
1 tspcinnamon
1 tbsplemon juice
1 tbspwater
1 pinchvanilla
- 6 apples
- 1 tsp cinnamon
- 1 tbsp lemon juice
- 1 tbsp water
- 1 pinch vanilla
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Wash the apples. Use a variety that cooks down well, such as russet or Golden Delicious.
- Peel and core the apples and cut into 2 cm (¾ in) cubes.
- Put the apples in a medium saucepan with the lemon juice.
- Add the cinnamon, vanilla and just 1 tablespoon water (the apples release their own juice).
- Cover and cook gently for 20 minutes, stirring now and then.
- When very soft and starting to fall apart, mash with a fork for a chunky sauce.
- For a smooth sauce, blend for 30 seconds with an immersion blender.
- Let cool completely, then transfer to an airtight jar. Keeps 5 days in the fridge.
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