Yield: 8 Servings
2 1/2 lb Sweet applies such as Rome Baldwin or McIntosh quarter, core
1 1/2 c Water or apple cider
1/2 t Ground cinnamon
3/4 c Sugar
Lemon juice; freshly squeeze
Can be stored in the refrigerator for up to a week or frozen for up to six months. You'll
never settle for store-bought once you've seen how easy homemade applesauce is to make.
You can leave peels on if you are pureeing the apples in a food mill. Otherwise, peel
them. Combine apples and water or cider in pan over low heat. Cook, stirring a couple of
times, until tender--about 25 minutes.
Drain, reserving liquid. Pass through a food mill, adding cinnamon, sugar and juice and
from a third to a half cup of cooking liquid for a good consistency. Or puree apples in
processor. Serve with potato latkes.
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