| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Macintosh Apples cored and cut into 8th's; (leave the skin on) |
| 1 |
c |
Water |
| 1 |
c |
Sugar |
INSTRUCTIONS
This recipe comes from my mother. This is what we begin all holiday cooking
with. All of my children (3 boys) and all of my grandchildren have made
applesauce with me.
Place in pot covered until apples are cooked through and have the look of
being melted almost.
Let cool until you are able to handle.
Sieve through using a Foley Food Mill in batches making sure that you have
gotten all of the essence.
Refrigerate
Posted to JEWISH-FOOD digest by Omican@aol.com on Aug 26, 1998, converted
by MM_Buster v2.0l.
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”