Crabapple Sauce

• 675 grams crabapples
• 225 grams apple cider
• 50 grams sugar
• 3 grams fine sea salt
• 0.61 gram xanthan gum (see Sources, page 309)

1. Wash the crabapples in cool water and remove their stems.
2. Put the crabapples, cider, sugar, and salt in a large pot set over high heat.
3. Bring the mixture to a simmer, then turn the heat down to medium.
4. Cook the apples until soft and falling apart, about 10 minutes.
5. As the apples cook, use a ladle to skim off any foam from the surface.
6. Turn off the heat and let the mixture rest for 20 minutes.
7. Put the apple mixture through a food mill to remove any seeds and coarse fibers.
8. Pour the apple mixture into a blender and set on low speed.
9. Increase the speed until a vortex forms in the center of the applesauce.
10. Sprinkle the xanthan gum into the vortex and increase the speed to fully disperse the powder.
11. Let the blender run for 30 seconds.
12. Strain the applesauce through a fine-mesh sieve.
13. Serve immediately, or cool to room temperature and refrigerate in an airtight container for up to 3 days.

crabapples, apple cider, sugar, salt, gram xanthan

Taken from www.epicurious.com/recipes/food/views/crabapple-sauce-374194 (may not work)