Trust me, you will never buy applesauce from a jar again! I made this for our Christmas dinner and my husband was shocked to learn that you don't need to run it through a food processor, the apples naturally crumble into a sauce as you boil them. One of my favorite things about this recipe is that it's older than time, it originally came from my grandmother's Betty Crocker cookbook that was given to me after she died. I have modified it some, reducing the sugar and turning up the dial on the spice.
Please, I encourage you to experiment with the amount of sugar and spices that work best for you - as long as the apple-to-water ratio remains the same, you will end up with an applesauce that has a delightful texture and thickness.
-4 or 5 large granny smith apples, peeled, cored and sliced
-1/2 c water
-1/3 c brown sugar (you can add more if you want it sweet)
-1 tsp ground cinnamon
-1 tsp ground clove
-1 tsp ground nutmeg
-1 whole cinnamon stick
Bring the water and apples to a boil over medium heat in a saucepan. Bring the heat down to low and let the apples simmer for around 20 minutes, stirring often. The apples will begin to soften and become mushy. When the apples have completely disintegrated, stir in the sugar, spices and cinnamon stick. Bring the heat to it's lowest setting, cover the saucepan, and let it simmer for another 30 minutes, again stirring occasionally.
This applesauce is best when served warm, and you can keep it in the fridge for 7 to 10 days.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment