I think homemade apple sauce makes a great addition to a Thanksgiving meal. We use Northern Spy and Gala Apples for our sauce (both from upstate New York), but you can and should use a selection of whatever apples are grown closest to you and are in season. Apple sauce is the perfect Fall dish for many reasons. It’s easy to make, it’s a great way to utilize the abundance of apples you picked (or picked up at the farmer’s market), it goes with practically everything from pancakes to pork tenderloin, and it keeps well so you will be sure to eat it all!
At Radish, we also make a shaved Brussels sprouts salad and a roasted pumpkin salad – both are contemporary versions of two quintessential Thanksgiving ingredients. The Brussels sprouts are shaved fresh (not cooked) and paired with pomegranates, Pancetta and pomegranate molasses, which has a wonderful flavor and gives it a beautiful color. The pumpkin salad mixes roasted pumpkin with kale and goat cheese. Both dishes bring out the best of Fall produce without the unnecessary addition of tons of butter, salt or heavy cream!
Apple Sauce with Green Cardamom
Makes 10-12 servings
- 8 Northern Spy Apples, peeled, seeded, chopped
- 8 Macintosh or Gala apples, peeled, seeded, chopped
- 3 cups water
- ¾ cup light brown sugar
- 6 cinnamon sticks
- 18 cardamom pods, whole
- pinch of sea salt
Add all ingredients into a pot. Bring to a simmer and cook 20 minutes. Cool and mash to a coarse puree. Leave the whole spices in the sauce and serve in a ceramic bowl with cinnamon sticks visible.
At Radish, owners Amy Marks and Laura Migliozzi seek to bring together high-quality seasonal food with the convenience of carryout. You’ll find all kinds of fresh, seasonal dishes available for takeout, along with baguettes from Bakeri (some of the finest you’ll find in New York City), and a grocery section containing an extensive selection of Brooklyn artisanal foods.
Radish is located at 158 Bedford Avenue (between N.8th and N.9th streets) in Williamsburg