Applesauce with Calvados (French Compôte de Pommes au Calvados)

Applesauce is easy and quick to make at home, and only needs a few basic ingredients. Adding Calvados kicks this basic condiment into a whole other category of deliciousness. Best served with poultry or desserts.

1 lb apples, such as; Gala
½ cup water
½ cup brown sugar
½ tsp. fresh lemon zest, finely grated
⅛ tsp. ground cinnamon
2 Tbsp. Calvados

Peel and core apples, then cut into 1" pieces. Bring apples, water, sugar, zest, and cinnamon to a boil in a 2 qt heavy saucepan, stirring occasionally, then reduce heat and simmer, covered, 15 minutes.

Remove lid and simmer until most of liquid is evaporated, 5-10 minutes. Add Calvados and simmer, stirring occasionally, 1 minute. Mash apples with a potato masher or a fork to a coarse sauce, then cool.

Makes about 1¼ cups.

Cook's Notes: Applesauce can be made 3 days ahead and chilled, covered.