Applesauce

Posted in Other, Recipes

I have made this applesauce a couple of times now. It’s good hot and cold. The first time I followed the directions to see how it was done, the second time I played around with it some more. For example, I didn’t bother peeling the apples (I wanted the nutrients in the skin) or cutting them small. I just used an apple slicer for big chunks.

I am giving you 2 options for the amount you want to make. If you choose to make less applesauce, simply use all of the smaller quantities listed.

If you want to use this applesauce in baking, do not sweeten it.

2-3 lbs apples (3-4 apples of 2 varieties you like)
1/3-1/2 cup water
1 cinnamon stick

1. Peel, core, cut apples into slices (1/2″ thick)
2. Bring apples and water to boil in large pot
3. Add connamon, reducing heat and simmering, stirring occasionally, until apples are tender – 25 to 30 mins
4. Squish the apples to your desired consistency (make sure it is fine for baking)

Variations: add 1 tablespoon of lemon juice after cooking. For a sweet variety, add 2-4 tbsp sugar to taste and dissolve at last minute of cooking.

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