Thursday, November 20, 2008

Cinnamon Applesauce

Making applesauce is a great way to spend a fall afternoon, and if you make it before , it's a great gift for your guests.

It is basically making the very simple sauce, and preserving it in jars. Once made, it can be sealed and stored in jars in the refrigerator for up to 2 weeks. The is great for using as filling in pies and tarts, and can be served as a side with pork and ham.

Cinnamon Applesauce - Ingredients
  • 16 unpeeled red-skinned apples, such as MacIntosh or Rome Beauty (cored and quartered)
  • 1 1/4 quarter cups fresh lemon juice (about 8 lemons)
  • 1/2 cup sugar
  • 2 4-inch cinnamon sticks, broken in half
  • 2 cups water
  1. Put the apples in a large, heavy saucepan.
  2. Sprinkle them with lemon juice and toss thoroughly to coat.
  3. Add the sugar, cinnamon sticks, and water. Bring to a boil, then immediately reduce the heat to medium-low.
  4. Cover the pot and let simmer until the apples break down to applesauce, 30 - 40 minutes.
  5. Remove from the heat, uncover, and let the apples cool slightly in the pot.
  6. Discard the cinnamon sticks.
  7. Using a rubber scraper, gently push the apples through a coarse-mesh sieve or food mill. Discard the peels.
  8. Return the applesauce to the pt, and heat until it begins to bubble. Transfer to hot, sterilized jars.
  9. Seal and store in the refrigerator for up to 2 weeks.

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