I finished canning the bushel of apple seconds I had gotten from a local orchard at the end of last week. Fingers crossed it will be enough to hold us through the year. We didn't have enough last year so I doubled the amount I made this time around. When all was done and canned I had just over 2 lbs. of apples remaining. I had a couple of ideas but then when I was out in my herb garden I was struck by some inspiration.
Lavender. I love lavender so much. It's one of the herbs that I am constantly running between my fingers when I walk past it in my garden. I add the essential oil to the bucket of water I wash my kitchen floors with. I put a few drops of the oil on a cloth and throw it in the drier with my clothing. It is a scent I love to be around. It's like a dear friend.
I wanted to see what would happen if I combined the flavors of lavender, vanilla, and apples. In my mind it tasted really good. Besides I had to use up the rest of those apples.
Lavender Vanilla Applesauce
- 2 lbs. of apples; peeled and cored
- 1/4-1/3 cup of apple cider
- Juice from 1/2 a lemon
- 1 vanilla bean
- 1/2 Tbs. of fresh lavender blossoms (or 1/2 a tsp. of dried lavender blossoms)
- 1 tsp. of honey
- Place the apples, the cider (enough to cover the bottom of the pan), and the lemon juice in a medium saucepan over medium- high heat. Bring to a boil.
- Split the vanilla bean with a knife. Using the back of the knife scrape out the seeds and add them to the pot. Tie the lavender flowers into a bundle and add them to the pot as well. Make sure to push the blossoms to the bottom of the pot so they infuse into the cider and lemon juices.
- Lower the heat to medium-low and stirring occasionally, simmer the apples until they are soft and falling apart. This will take about 20 minutes.
- Remove the lavender bundle. Using an immersion blender (or a potato masher if you like chunkier applesauce), blend until sauce is smooth.
- Add in the honey. Stir to combine. Check for sweetness and add more honey if you like.
- Cool completely.
*Get a printable version of this recipe here*
For me, when I put a bite in my mouth I am hit immediately with the lavender, next I taste the tartness of the apple, and the last thing I taste is the vanilla. It is the most unique applesauce I've ever had. If you like floral notes in your food you will love this applesauce.