Apple Sauce
Yield 2 qts
Preparation Time :1:00
Ingredients
- 2 cups water
- 6 lb apples quartered
- 1/2 each lemon
- 1 dash cinnamon—to taste
- 3/4 cup sugar—to taste
Preparation
- In a large heavy pot that has a cover, put the water. Add the quartered apples, unpeeled and uncored. Add the lemon juice if the apples are bland.
- On a high flame, cook covered until the apples are soft. Remove cover and let some water cook away,
- Using a Foley food mill, or a colander, press the cooked apples through to separate the purée from the skins and seeds.
- Heat the purée, and season with cinnamon and sugar as needed.
If you like chunky applesauce, cook the peels and cores and purée them, and add to the cooked chunks. Never throw away the peels and cores as they supply pectin to give the cold sauce a good consistency.
Notes: I like to use a mix of apples, and I have my fruitstore save culls for me. I get about 3 qts in a bag for a dollar. I don't bother to trim minor bruises, but large bruises are discarded. When available, I enjoy a mix of apples and pears which has a spicier flavor. Apple sauce freezes well, so I make large batches.
Steve's #22 Jewish Holiday Recipes
- Sweet Potato Latkes
- Cheese Latkes Judith
- Schmaltz (Rendering Chicken or Goose Fat)
- Crepes (for the "en Aumoniere")
- Fresh Apple Sauce
- Roesti Potato Pancakes
- Vegetarian Potato Cutlets (Mom's End of the Month Recipe)
- Pommes Duchesse
- Baked Apples (Dad's Recipe Handed Down to Me)
- Holiday eGGnog
©1996, Steve K. Holzinger. All rights reserved.
This Archived Page created between 1994 and 2001. Modified August 2007
Return to the
Global Gourmet®
Main Page
Global Gourmet®
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts
Departments
Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
I Love Desserts
On Wine
Shopping
New Green Basics
Cooking with Kids
Archives
Conversions & Charts
Forums/Message Boards
Search
About the
Global Gourmet®
Contact Info
Advertising
Feedback
Privacy Statement
IACP Cookbook
Award Winners
Fish Forever
Local Breads
Asian Flavors (Jean-Georges)
Morimoto: Japanese Cooking
Chocolates & Confections
Julia Child
Cook with Jamie
The World Atlas of Wine
Food: The History of Taste
Cook Everything Vegetarian
All Cookbook Winners
JBF Cookbook
Award Nominees
Egg
My Bombay Kitchen
Revolutionary Chinese
A Baker's Odyssey
Great Bar Food at Home
Chez Jacques
Super Natural Cooking
Lidia's Italy
Geography of Oysters
Cheese Essentials
Vegetable Harvest
All Cookbook Nominees
Classic Cookbooks
Betty Crocker Why It Works
The Bon Appétit Cookbook
Joy of Cooking
Fifth Taste...Umami
The Professional Chef
New American Cooking
Vegetable Love
Copyright © 1994-2008,
Forkmedia LLC
