Sous Vide Horsefeather Apple Sauce
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
Ingredients for 4
4 apples, peeled and sliced into 1/2-inch dice
1/4 cup ginger beer (the spicier the better)
2 ounces rye whiskey
2 ounces Grand Marnier
1 teaspoon freshly squeezed lemon juice
1 cinnamon stick
1/2 teaspoon vanilla extract
Set the Anova Sous Vide Precision Cooker to 183°F (83°C).
Combine all ingredients in a large zipper lock bag. Seal the bag using the water immersion technique. Place the bag in the water bath and set the timer for 2 hours.
When the timer goes off, remove the bag from the water bath. Remove the cinnamon stick from the bag and transfer the remaining contents of the bag to a food processor or blender.
Process until a smooth applesauce forms. Let cool to room temperature. Serve.