| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | St. Louis | St. louis p, Post1 | 8 | servings |
INGREDIENTS
| 4 | lb | Apples; cored |
| 1/2 | c | Granulated sugar; or to taste |
| 1/2 | c | Water |
| 1 | Vanilla bean; split | |
| (or 1 cinnamon stick); optional | ||
| 1 | tb | Lemon juice – (to 2 tbspns); optional |
INSTRUCTIONS
If using blender or food processor to puree apples, peel and core them. For chunky applesauce, leave them unpeeled. Cut apples into quarters; combine with sugar, water and vanilla bean in large saucepan. Bring to a boil. Cover and cook over medium-low heat 10 minutes. Uncover; cook, stirring often, about 15 minutes, until apples are very tender. For chunky applesauce, simmer 5 minutes longer, until apples fall apart. Remove vanilla bean. If using blender or processor, let mixture cool slightly before pureeing it. Taste applesauce and add lemon juice or more sugar if needed. If adding more sugar, simmer and stir applesauce 1 minute to blend it in. Yield: 8 to 12 servings. Note: For applesauce made with food mill, there's no need to peel or core apples. Fit food mill with coarse disk. After cooking apples, transfer them in batches to food mill with slotted spoon, and puree. Return puree to saucepan and simmer until applesauce is as thick as you like. Recipe Source: St. Louis Post-Dispatch - 11-30-1998 By Faye Levy Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net Converted by MM_Buster v2.0l.
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