chelsea
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response 1 of 130:
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Oct 20 13:51 UTC 1995 |
I forget whether I've entered this before, so if it looks
familiar, I apologize for the rendundancy. This is an
easy way to make outstanding, chunky, full-flavored
applesauce. This isn't the baby food-style stuff you
get in jars. This is applesauce for lumberjacks. Enjoy.
*** Eve's Original Applesauce ***
*Wash, core, and chunk enough apples to fill a 5 quart
crockpot to the brim. This quantity is something like
4 lbs. or 2/3 peck of apples. I used a mixed batch of
seconds. The more varieties of apples involved the better.
*Add 2 Tbsp. ground cinnamon
1/2 cup (packed) dark brown sugar
2 Tbsp. Calvados
1 Tbsp. fresh lemon juice
*Cover, set to low heat, and let 'er rip for about 12 hours.
*Stir until at desired consistency. The residual peels are
not a problem and add to the texture but if they bother you
then just allow the sauce to cool and run it through a
food processor.
*This freezes very well.
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