applesauce
January 16th, 2009
This week I made a batch of applesauce from the macintoshes I had in my fridge before they went bad.
While it tasted pretty good (if I do say so myself), I much preferred the batch from over Christmas made with Northern Spies. The Northern Spy is my favorite apple – great in pies, sauce, fried apples, cobbler, and out-of-hand.
Basic applesauce recipe:
- apples
- <1/8th cup of sugar*
- ground cinnamon & ground nutmeg to taste
- quarter and core apples
- place in large pot with about 1″ of water
- simmer till skins come off, stirring to prevent sticking
- remove skins and discard
- continue simmering until texture is “saucy”
* I don’t always add sugar – for sweeter apples this is certainly not a requirement.
