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| Applesauce |
I just want to tell you, I made this applesauce today, I had 3 lbs of
Gala apples that were starting to go bad. I peeled off the brown areas
on the the skin, cored them, and followed your recipe exactly. Made it
with pork chops, was the hit of the dinner. Saved the water to cook a
pork roast. Thanks so much, haven’t made applesauce since my children
were little. We loved it!
Apples vary in their sweetness level, depending
on the variety and how late in the season they are picked. The amount
of sugar you will want to add will depend on how sweet your apples are,
and how sweet you would like your applesauce to be. This recipe is just a
guideline, please adjust the sugar amounts to your taste. You can even
leave the sugar out all together if you are using sweet apples.
If you use less sugar than this recipe suggest, you will likely want
to reduce the amount of lemon juice as well. The lemon juice brightens
the flavor of the apples and balances the sweetness.
Ingredients
- 3 to 4 lbs of apples
(about 7 to 10 apples, depending on the size), peeled, cored, and
quartered* (use apples varieties that are good for cooking such as
Granny Smith, Pippin, Gravenstein, Mcintosh, Fugi, Jonathan, Jonagold,
or Golden Delicious)
- 4 strips of lemon peel (use a vegetable peeler to strip 4 lengths, zest only, not the pith)
- 3 to 4 Tbsp lemon juice (more or less to taste)
- 3 inches of cinnamon stick
- 1/4 cup of dark brown sugar
- Up to 1/4 cup of white sugar
- 1 cup of water
- 1/2 teaspoon of salt
*To prep the apples, use a sharp vegetable peeler or paring knife
and cut away the outer peel. Then quarter the apple and use a paring
knife to cut out the tough core parts from the quarters. Or use an apple peeler corer.
Read more:
http://www.simplyrecipes.com/recipes/applesauce/#ixzz4H0bD6nNP
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dan
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