APPLE SAUCE
This simple apple sauce recipe from the early 1900s offers a taste of classic comfort food. The recipe uses tart apples, cooked until tender, then pressed and sweetened to taste. This easy-to-make sauce is perfect as a side dish, a topping for desserts, or a flavorful addition to any meal. It's a delightful way to enjoy the natural sweetness of apples.
Ingredients
- 4 medium Tart apples (Quantity estimated (not specified in original recipe))
- 1/4 cup Water (Quantity estimated (not specified in original recipe))
- 4 tablespoons Sugar (Quantity estimated (not specified in original recipe))
- 1/4 teaspoon Cinnamon (optional) (Quantity estimated (not specified in original recipe))
- 1/8 teaspoon Grated nutmeg (optional) (Quantity estimated (not specified in original recipe))
- 1 piece Cinnamon stick (optional) (Quantity estimated (not specified in original recipe))
- 1 piece Lemon peel (optional) (Quantity estimated (not specified in original recipe))
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Instructions
- 1Peel and quarter the tart apples. This will take about 10 minutes.
- 2Place the prepared apples in a saucepan with just enough water (about 1/4 cup) to prevent burning. Bring to a boil quickly and cook until the apple pieces are soft, about 20 minutes.
- 3Press the cooked apples through a colander to remove any skins or seeds. Add sugar to taste, about four tablespoons per pint of apples. Stir well to combine.
- 4If desired, sprinkle cinnamon or grated nutmeg over the apple sauce in the serving dish. Alternatively, cook a small cinnamon stick or a piece of lemon peel with the apples during the cooking process for added flavor.
- 5Serve warm or cold. Apple sauce is delicious on its own, or as a side dish with goose or other meats.
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