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
Apple's Index
