AuthorRetroRuth
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From Parade Magazine, Jan, 1986

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 6 large Granny Smith apples3.5 pounds of apples makes 4 cups of sauce
 1 medium-sized lemon
 ½ tsp cinnamon
 ½ cup sugarmore if needed
 ½ tsp pure vanilla extract

1

Wash and quarter apples, core out the seeds, halve the quarters but do not peel (the peel will give flavor and body). Place apples in a heavy pan along with the juice of the lemon and the zest (yellow part of peel), the cinnamon and l/2 cup of sugar. Cover pan and set over moderately low heat; apples will slowly soften and render their juices. Stir and mash frequently until render throughout-about 30 minutes. Puree through a vegetable mill or sieve back into the pan; simmer, stirring, for a few minutes, adding more sugar to taste. The applesauce should be thick enough to hold its shape in a spoon. Stir in the vanilla.

Ingredients

 6 large Granny Smith apples3.5 pounds of apples makes 4 cups of sauce
 1 medium-sized lemon
 ½ tsp cinnamon
 ½ cup sugarmore if needed
 ½ tsp pure vanilla extract

Directions

1

Wash and quarter apples, core out the seeds, halve the quarters but do not peel (the peel will give flavor and body). Place apples in a heavy pan along with the juice of the lemon and the zest (yellow part of peel), the cinnamon and l/2 cup of sugar. Cover pan and set over moderately low heat; apples will slowly soften and render their juices. Stir and mash frequently until render throughout-about 30 minutes. Puree through a vegetable mill or sieve back into the pan; simmer, stirring, for a few minutes, adding more sugar to taste. The applesauce should be thick enough to hold its shape in a spoon. Stir in the vanilla.

Applesauce

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