APL’s Apple Sauce
Author: Reprinted with permission from Serious Barbecue by Adam Perry Lang
Recipe Type: Side Dish
This is the best applesauce your pork chops will ever meet, and it’ll become a staple at your barbecue. All you do is mix the ingredients, wrap them in foil, stick the bundle on the grill, and forget about it for 20 minutes. While the apples are steaming and melting along with the sugar, and cinnamon, you can tend to your meat or just kick back with a beer.
- 6 apples, preferably Granny Smith
- 1 cinnamon stick
- 1 cup apple juice
- ½ cup firmly packed light brown sugar, plus additional as needed
- 2 tablespoons apple cider vinegar
- Preheat one grate of a charcoal or gas grill to medium.
- Grate the apples on a box grater over a medium bowl. You will need about 4 ½ cups of grated apples. The apples should be used right away. Lay two sheets of heavy-duty aluminum foil, each 16 to 18 inches long, on top of each other, and fold up the sides, creating a bowl shape with a rounded base about 9 inches across. Pour the apples, all of their juice, the cinnamon stick, and apple juice into the foil bowl. Gather the sides of the foil bowl, bringing them together to create a sealed, rounded packet about 6 to 7 inches across.
- Place the packet on the grate and cook for 20 minutes.
- Carefully remove from the grill, open, and pour into the bowl of a food processor, or into a bowl if using an immersion stick/blender. Add the sugar and vinegar and blend until smooth. Season to taste with additional sugar and vinegar as needed.
- Pour the applesauce into a storage container or a serving bowl and cover with plastic wrap. Refrigerate until cold, about 2 hours, or preferably overnight.
- Serve cold or at room temperature.