Saturday, December 6, 2008

Easton/Farrell family Thanksgiving applesauce

18 apples (I used Granny Smiths for a tart sauce, the recipe suggests McIntosh)
1 cup apple cider
1 tsp. cinnamon
1 Tbs. vanilla
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 cup sugar
2 Tbs. fresh lemon juice

Peel, core, and quarter apples

Combine all ingredients in a large, heavy-bottomed sauce pan with a lid. Cook on medium heat for 30-45 minutes, stirring often, until apples are saucy. Mash any remaining large apple pieces with a spoon.

Taste the applesauce and add more sugar and spices as needed.

Applesauce can be stored for 2 to 3 days in the fridge.

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