2007-05-03

Applesauce

One day while making baby food for The Kid, I cut up an apple, tossed it in the steamer basket for a few minutes, then hit it with the stick blender. I tried it. It tasted nothing like commercial applesauce. It tasted like apple.
This recipe evolved from that steamed apple. I prefer Macintosh, but really haven't found a bad apple yet. The cinnamon and brown sugar are completely at your discretion.
1 C water
1 tsp. lemon juice
3 lbs. apples
1-2 Tbs brown sugar
1/4 tsp. cinnamon

Pour water and lemon juice into a medium saucepan with a tight fitting lid. Core, peel, and cut the apples into eighths. Add to the water and lemon juice. (If you stir the apples into the water as you go, it will minimize browning.) Sprinkle apples with the brown sugar and cinnamon.

Cover the saucepan and bring to a boil. If you have plenty of time, leave the lid on the pot, turn off the burner, walk away, and let the steam do its magic for at least half an hour. If you're on a schedule, lower to a simmer, and let it cook for about ten to fifteen minutes.

Remove from heat, and allow apple mixture to cool thoroughly before pulverizing with a blender or food processor. Hot applesauce can splatter and burn.

Yields approximately 1 quart.

2 comments:

Anonymous said...

I was watching Rachel Ray and she made an apple and pear sauce using cut up apples and pears, a few ounces of organic apple juice with the bits of fruit in there, a cinnimon stick and real maple syrup. Sounds terrific. You need to take out the cinnimon stick before blending it up.

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