Re: Applesauce
Well...I am more cook of approximations so I don't know if this is a good recipe per say but here is the gist of how I make it:
I use the apples we get from the apple orchard which means they are not all one kind and a variety of textures so some cook soft and make the saucier part while others stay chunkier and crisper and I use apple cider as the cooking liquid which I also buy when we pick apples. So for every 8 apples peeled, cored and cut into chunks add:
a cup of apple cider
about 1/4 cup of brown sugar
bring to a simmer and sprinkle with cinnamon, ginger and nutmeg as desired (about 2 pinches of cinnamon and 1 pinch each of ginger and nutmeg)
let the sauce simmer for about 10 minutes, mushing the apples a bit as they cook down but leaving some chunkiness
The texture and spice of this applesauce is more appealing to adults than the kind you buy in the store but I think this year I'm going to do some without the ginger and nutmeg for the little ones.
Last year I made 4 or 5 batches and just cooled it and put it in quart sized freezer bags. It was gone by the end of the winter, which is why I was thinking of canning.
**tried this without the sugar this year it was quite good. Thanks for the idea Amber!
__________________
Wife to David since July 2005, Mama to Genevieve born June 2006 and to Gabrielle born February 2009
Last edited by AngelaVA; 10-06-2009 at 06:19 AM.
|