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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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We had all kinds of apple trees in the yard when I was growing up, so I don't know for sure which ones Mother liked best for applesauce. (Today I use Cortlands.) I do know that her applesauce was very white. The secret, she said, was to keep the apples in salt water while she peeled them so that they wouldn't darken. Ingredients:
4 pounds tart apples |
1 cup water |
1 cinnamon stick or 1/2 teaspoon cinnamon extract |
1/2 to 1 cup sugar |
Directions:
1. Peel, core and quarter the apples. In a Dutch oven, bring apples, water and cinnamon to a boil. Reduce heat; cover and simmer 10-15 minutes or until apples are tender. Remove from the heat. Add sugar to taste and stir until dissolved. If you used a cinnamon stick, remove and discard. Mash apples with a potato masher until desired texture is reached. Serve warm or chilled. Yield: 6 cups.
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