| 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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