| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
Servings |
INGREDIENTS
| 12 |
|
Apples, washed and cut in quarters (no need to peel or core) |
| 1/2 |
c |
Sugar |
| 2 |
ts |
Cinnamon |
| 2 |
tb |
Butter or margarine |
| 1/2 |
c |
Water |
INSTRUCTIONS
Put all in a large pot and simmer, stirring often. Check to maintain
liquid level the first 10 minutes, and add water, if necessary, only to
avoid scorching. Apples will start to add juice until, when they are cooked
and mushy (about 20 minutes for a large pot). liquid will have reached top
of apples. Sieve (old-fashioned type with a crank-type handle) in batches,
and serve immediately (hot). My fiance was resistant to trying apple sauce
with cinnamon, and had never had it hot, but when he had a taste, he went
back for seconds and thirds!
A word about the apples. I prefer Granny Smiths. These are tart, crisp,
green apples that hold up well with cooking. My second favorite is
McIntosh. Bought in large bags or bulk, this can be a very reasonable
treat this time of year in northeast USA.
Posted to JEWISH-FOOD digest V96 #59
Date: Wed, 23 Oct 1996 09:37:00 -0400 (edt)
From: "McVety, Carol" <McVetyCL@MASPO1.MAS.YALE.EDU>
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