Dorie provides directions to make a basic applesauce or a darker compote (halfway between applesauce and apple butter). The darker compote is cooked much longer and has a few tablespoons of salted butter added at the end, and a specialty of Normandy and Brittany. Both recipes use apples, water, brown sugar and vanilla extract. I added cranberries, a squeeze of lemon juice, and teaspoon of cinnamon. I also doubled the recipe and cooked it down about an hour, over medium-low heat, and then mashed the apples and cranberries with a potato masher. I like thicker, chunkier applesauce.
Dorie also suggests making petite chaussons aux pommes (apple turnovers) with puff pastry. If I had more time today, I would have tried that with part of the applesauce. But, it's Friday afternoon already and I need to get going on a few other things. Enjoy your day!
***French Fridays with Dorie is an online cooking group, dedicated to Dorie Greenspan‘s Around My French Table: More Than 300 Recipes from My Home to Yours. As members of the group, we have purchased the cookbook and cook along as much as we can. There is a new recipe each week, and we post about that recipe on Friday. We are asked to refrain from posting the actual recipes on our blog. The book is filled with stunning photography, and personal stories about each recipe, which makes it that much more intriguing. I highly recommend adding it to your cookbook collection if you haven't already!