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Applesauce
Since it's been a hit the two latke parties I've brought it to, I figure I might as well post the recipe - such as it is - here for others to adopt.
6 apples (I use granny smith, but adjust for the level of sweet/tart you prefer)
2 pears (Bosc are my preferences but any will work)
1 c. water
juice of 1 lemon
2 t. cinnamon
1/3 c brown sugar
Wash, core, and slice the fruit (don't bother peeling them). Toss them into a stockpot or large pan, cover with the 1 cup of water. Add the brown sugar, the lemon juice, and 1 t. of cinnamon, toss until all the slices are covered, and then simmer over medium heat for 20-25 minutes.
When the fruit's sufficiently softened, run it through a food processor or mill (or use a potato masher) to your desired consistency, then set it aside in a bowl.
In the stockpot there should be liquid remaining. Add the other 1 t. of cinnamon to it, stir, and let simmer until it thickens, then add the applesauce back and stir over a simmer. Serve warm, or store in the fridge.
Makes enough to serve 6 as sides, with seconds. Or to replace the butter in a LOT of baking.
I have no idea how this freezes - it's never lasted long enough to find out!
6 apples (I use granny smith, but adjust for the level of sweet/tart you prefer)
2 pears (Bosc are my preferences but any will work)
1 c. water
juice of 1 lemon
2 t. cinnamon
1/3 c brown sugar
Wash, core, and slice the fruit (don't bother peeling them). Toss them into a stockpot or large pan, cover with the 1 cup of water. Add the brown sugar, the lemon juice, and 1 t. of cinnamon, toss until all the slices are covered, and then simmer over medium heat for 20-25 minutes.
When the fruit's sufficiently softened, run it through a food processor or mill (or use a potato masher) to your desired consistency, then set it aside in a bowl.
In the stockpot there should be liquid remaining. Add the other 1 t. of cinnamon to it, stir, and let simmer until it thickens, then add the applesauce back and stir over a simmer. Serve warm, or store in the fridge.
Makes enough to serve 6 as sides, with seconds. Or to replace the butter in a LOT of baking.
I have no idea how this freezes - it's never lasted long enough to find out!
no subject
That's a rather wide margin...
Our Vitamix will happily turn raw apples into applesauce; is the cooking necessary for anything other than softening the fruit?
no subject
And the heat helps meld all the flavors together - you can do it raw but it's going to be a harsher flavor, and the sugar and cinnamon won't dissolve in the water/juice mix.
no subject