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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Making a simple, chunky applesauce, this recipe comes from the 2005 cookbook, Get Saucy. I prefer using either Mcintosh or Pippin apples for this sauce, & making a double batch allows for freezing some for later! [NOTE: in Oct 2009 I did try this using Fuji apples & it turned out VERY WELL, & I've now changed to using the apple cider!] Ingredients:
2 lbs apples, peeled, cored, cut into 2-inch pieces |
1/4 cup granulated sugar |
1/2 cup water (or apple cider) |
1 tablespoon fresh lemon juice |
Directions:
1. In a medium-size, heavy saucepan, combine apples, sugar & water & bring to a boil.
2. Cover & simmer over medium-low heat until the apples are tender & broken down, about 15 minutes, stirring once or twice.
3. Raise the heat to medium-high & cook, uncovered, until liquid is slightly reduced, about 5 minutes longer, then stir in lemon juice.
4. For a smooth sauce, stir frequently or puree in a food processor.
5. Serve warm or cold.
6. Will keep, tightly covered, in the refrigerator for up to 1 month, or in the freezer for 2 months.
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