| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| October 199 | 1 | servings | ||
INGREDIENTS
| 3 1/2 | lb | McIntosh apples; (about 10), peeled, |
| ; cored, and | ||
| ; quartered | ||
| 3/4 | c | Fresh lemon juice |
| 3/4 | c | Sugar; or to taste, up to |
| ; 1 |
INSTRUCTIONS
In a large heavy saucepan combine the apples, 3/4 cup water, the lemon juice, and the sugar, bring the liquid to a boil, and simmer the mixture, stirring occasionally and breaking up the apples, for 20 minutes, or until the apples are tender and the mixture is the consistency of a chunky puree. Increase the heat and boil the mixture, stirring, for 4 minutes, or until it is thickened. (The mixture will spatter.) Serve the applesauce warm or chilled. Makes about 5 cups. Gourmet October 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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