Cooking apples; peel, core and quarter (grany smith; pippin; etc,)
Water
1
Lemon; juice of (optional)
Sugar and cinnamon to taste
Brown sugar is nice
INSTRUCTIONS
From: jagordon@agsm.ucla.edu
Date: 26 Oct 1993 15:41:56 GMT
peel, core and quarter cooking apples, grany smith, pippin, etc, as many as
you want to deal with put in large, heavy lidded pot add just a bit of
water to get the juices going and mayper the juice of one lemon cover and
stew on very low heat, watch to prevent burning, add water as needed, just
1/4 cup at a time When apples have cooked down, stir to break up,
blenderize if you want it smoother, add sugar and cinnamon to taste, brown
sugar is nice. Jan
REC.FOOD.RECIPES ARCHIVES
/FRUIT
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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