Applesauce
Cathie Mooers
Ingredients:
This can be chunky or smooth. A blend of 2 or 3 apples makes the best-tasting sauce.
Place in a large, heavy skillet or saucepan:
3 pounds cooking apples, peeled if desired, cut into ½-inch-thick slices
½ to ¾ cup apple cider or apple juice, depending on juiciness of apples
1 to 1 ½ tablespoon fresh lemon juice, depending on tartness of apples
1 large cinnamon stick
Cover and simmer, stirring often, over low heat until tender but not mushy,
about 20 minutes.
Stir in:
Scant ½ cup white or turbinado sugar or 6 tablespoon mild honey
1 teaspoon ground ginger (optional)
½ teaspoon ground mace (optional)
½ teaspoon ground nutmeg
Cook, stirring occasionally until the sweetener is dissolved and blended, about 1 minute. Remove from heat. Discard the cinnamon stick. For chunky applesauce, break up the apples with a wooden spoon. For medium texture pass it through a food mill or coarse sieve. Serve warm or chilled.
