Quick WB canning question and applesauce ingredient question

[ORChick]

I will admit that on a very few occasions, when using really crummy bland apples, I have been known to add some cinnamon and freshly grated nutmeg. I also add cinnamon when my husband or kids occasionally complains the applesauce is too tart and needs sugar -- I have found that if I put some cinnamon in, they *think* I've added sugar and quit whining LOL (Personally I prefer a tart tangy applesauce) - Pat

Good idea with the cinnamon and nutmeg; I'll have to try that with DH.

I sometimes make a savory applesauce you might like; never tried canning it, as I usually serve it with a pork roast, and the sauce is easy to make while the meat is roasting.

Several Tbls. currants, soaked in brandy, rum, or Calvados (my preference, if I have any on hand)
Small onion, diced - sauteed till translucent in some butter
6-8 apples, peeled, cored and chunked - add to the onions, and season with some thyme and pepper (white pepper if you have it). When cooked as you like it, puree in a food processor (or stomp with a potato masher), and add the currants and as much of their soaking liquid as you like.

ETA: The original recipe had a couple of spoons of sugar in it; I don't usually use any, depending on the apples. The sauce should not be sweet, but it may need a little *something* if the apples are very tart.