Ingredients:
10 large firm apples
1/2 cup water
1 lemon juice extracted
1/2 tsp. lemon rind finely grated
1/2 cup sugar
3-4 pinches nutmeg finely grated
3-4 pinches cinnamon
Method:
Peel, core, dice and apples.
Combine apples, water and lemon rind in a large saucepan.
Simmer, uncovered for 10 minutes.
Mixture should be mushy with few chunks of apples left.
Add sugar and allow to melt while simmering on slow.
When sugar is melted add cinnamon, nutmeg and lemon juice.
Watch closely and stir often to prevent burning.
Applesauce should be thick, not watery.
Check with plate or other test (refer jams, preserves,)
Serve warm or chilled.
Note: Sugar quantity may be increased or decreased depending on the variety of apples used: If apples are very sweet decrease sugar and if sour then increase a little.
Making: 45 minutes
Makes: 6 cups sauce
Shelflife: Room temperature 1 week
Refrigerated: 3 weeks
10 large firm apples
1/2 cup water
1 lemon juice extracted
1/2 tsp. lemon rind finely grated
1/2 cup sugar
3-4 pinches nutmeg finely grated
3-4 pinches cinnamon
Method:
Peel, core, dice and apples.
Combine apples, water and lemon rind in a large saucepan.
Simmer, uncovered for 10 minutes.
Mixture should be mushy with few chunks of apples left.
Add sugar and allow to melt while simmering on slow.
When sugar is melted add cinnamon, nutmeg and lemon juice.
Watch closely and stir often to prevent burning.
Applesauce should be thick, not watery.
Check with plate or other test (refer jams, preserves,)
Serve warm or chilled.
Note: Sugar quantity may be increased or decreased depending on the variety of apples used: If apples are very sweet decrease sugar and if sour then increase a little.
Making: 45 minutes
Makes: 6 cups sauce
Shelflife: Room temperature 1 week
Refrigerated: 3 weeks