|Apples and Apples and Apples and Apples.|
Classic Apple Sauce
Adapted from Simply Recipes
Be sure to use good cooking apples such as Jona Gold, Mcintosh, Granny Smith, Fuji or Golden Delicious. The sugar measurements are just suggestions, use more or less depending on your preference.
3 to 4 pounds apples, peeled, cored and quartered
3 strips lemon peel-use a vegetable peeler to make strips
2 tablespoons freshly squeezed lemon juice
3 inches of cinnamon stick
1/4 cup brown sugar
up to a 1/4 cup white sugar
1 cup of water
1/2 teaspoon salt
Serve with yogurt, ice cream, or a small drizzle of half and half.
1. Place all ingredients in a large pot. Cover and bring to a boil. Lower heat and simmer for 20-30 minutes or until apples are very soft.
|Throw everything in a pot|
|Simmer the crap out of it.|
2. Remove from heat and discard lemon peels and cinnamon stick. Mash with a potato masher. Serve warm or refrigerated. This will only keep in the refrigerator in an air tight container for a few days.
You can also freeze it for up to one year, just defrost before using.