Apple Sauce
A classic, spiced apple sauce stewed with cloves and lemon rind, sweetened with brown sugar and finished with a knob of butter. As noted in the original text, care is taken to remove all cores for safety.
Ingredients
- 12 whole Cooking apples (medium size) (Tart apples like Granny Smith or Bramley work best)
- 0.5 cup Water (Just enough to prevent burning)
- 6 whole Whole cloves
- 1 whole Fresh lemon (For rind strips only)
- 0.5 cup Dark brown sugar (Adjust to taste; original calls for Porto Rico sugar)
- 1 tbsp Butter
Instructions
- 1Using a vegetable peeler or sharp knife, cut 6 strips of lemon rind about the size of a thumbnail. Ensure you only take the yellow part, avoiding the bitter white pith.
- 2Peel the apples and cut them into quarters. Be extremely careful to remove the entire core and seeds from each quarter to prevent choking hazards.
- 3Place the apple quarters in a pot with the water, whole cloves, and lemon rind strips. Cover and simmer over low heat until the apples break down into a pulp.
- 4Once the apples are pulped, stir in the brown sugar. Taste and adjust sweetness if necessary. (Optional: Remove the cloves and lemon strips at this stage if a smoother texture is desired).
- 5Stir in the small piece of butter while the sauce is still hot, just before serving.