Farm To Fork: Apple Sauce And Spiced, Candied Peanuts08:17

This article is more than 9 years old.

Thanksgiving is around the corner, and so for the next few days on Radio Boston, we'll be bringing you into the kitchens of chefs around the state to gather suggestions for the Thursday feast.

For Monday, its our latest installment of our occasional food series, Farm to Fork. And what says fall in New England more than apples picked straight from the tree.

Recently Andy Husbands and Meghna Chakrabarti met in North Andover at the Smolak Farms apple orchard, where Andy found the prime ingredient for his apple sauce with spiced, candied peanuts.


Andy’s Apple Sauce with Candied Peanuts


Makes about 4 cups

2 Seek No Further apples, cored and sliced into ½ inch slices
2 Rhode Island Greening apples, cored and sliced into ½ inch slices
2 Cortland apples, cored and sliced into ½ inch slices
1 cup apple cider
1 pinch sea salt

Place all ingredients, except sea salt, in a heavy bottom 4-quart saucepan over medium high heat and cover with lid. Bring to boil and turn heat to medium, simmer for 5 minutes, stirring occasionally. Remove cover and continue to simmer and stir for 5-7 minutes more until apples are soft and easily mashable with fork.

Remove from heat and season with sea salt and mash with fork or run thru food mill. Serve warm or cold. Garnish with candied peanuts (recipe below).

2 tsp oil
1 cup peanuts, shelled, skinless, roughly chopped
3 Tbs granulated sugar plus 1 Tbs reserved
1/2 tsp cumin sees, toasted and ground
1 tsp sea salt, or kosher salt
½ tsp red pepper flakes

Place the oil in heavy bottom sauté pan, I prefer cast iron pan, over medium heat. Add the nuts and stir continuously for 2-4 minutes until the nuts start to smell toasty and are lightly browned.

Add sugar and continuously stir for 3-5 minutes making sure the sugar and nuts don’t burn. The sugar will start to melt and turn golden brown. Immediately pour into a stainless steel bowl and toss with the remaining sugar and spices. Pour onto sheet pan and let cool. Eat as a snack or on applesauce.

This segment aired on November 21, 2011.