I had 4 granny smith apples that had been in the fridge for a while and were definitely past their peak.
...So I decided to make some apple sauce.
I scanned the Internets for recipes and even watched a little video of some Jewish lady making some apple sauce. (She wasn't a little old Jewish lady from NYC who immigrated from Eastern Europe with a really thick accent, but I think she still knew her stuff.) The Link
So I pooled the recipes together and here's what I was going to go with:
4 apples
1/2 cup of water
1/8 cup of white sugar
1/8 cup of light brown sugar
1/2 teaspoon of cinnamon or nutmeg (I went with 1/4 tsp of each)
1/2 lemon juice (I went with a whole lemon and it was too tart)
Adjustments:
1 lemon juice (way too much)
1/2 orange juice
brown sugar (extra to counter the lemon)
~1/4 teaspoon more of cinnamon (I like cinnamon)
Directions:
Recipes varied with regards of when to add the sugar, but basically, if you add the sugar early, your apple sauce will be darker. I don't really care, but I added it late, but while I was still cooking.
A few recipes called for halving the apples, then cutting those halves into quarters. Then tossing everything into the pot with a little water and lemon juice. Afterwards you were supposed to moosh the apples through a strainer to separate the peels & seeds. There is supposed to be a lot of nutritional value in the peels. I didn't do this.
I peeled the apples and then cored them and halved-> quartered them. I added the water, the cinnamon, the nutmeg, the lemon juice, and the orange juice to a pot. After it started to boil, I covered it and reduced to simmer for 15-20 minutes.
Afterwards I removed the top, poured in the sugar(s), and started mashed the apples with the wooden spoon I was using to stir. I had considered putting the contents in a blender, but I kind of liked the old school chunks, so I left it at that. I had to add more cinnamon & more sugar, and then I just let it cool.
The result was kind of an apple sauce with a bit of a "winter spiced apple cider" twist to it because of the orange & nutmeg. It had a bit of a tart finish that wasn't there when you tasted it.
Next time I'll use less lemon (only 1/2 a lemon) and this will probably reduce the need for the extra sugar.
So that's the recipe. And the peeling gave me practice with my peeling knife...
...for when I make chutney in a week or two.
...So I decided to make some apple sauce.
I scanned the Internets for recipes and even watched a little video of some Jewish lady making some apple sauce. (She wasn't a little old Jewish lady from NYC who immigrated from Eastern Europe with a really thick accent, but I think she still knew her stuff.) The Link
So I pooled the recipes together and here's what I was going to go with:
4 apples
1/2 cup of water
1/8 cup of white sugar
1/8 cup of light brown sugar
1/2 teaspoon of cinnamon or nutmeg (I went with 1/4 tsp of each)
1/2 lemon juice (I went with a whole lemon and it was too tart)
Adjustments:
1 lemon juice (way too much)
1/2 orange juice
brown sugar (extra to counter the lemon)
~1/4 teaspoon more of cinnamon (I like cinnamon)
Directions:
Recipes varied with regards of when to add the sugar, but basically, if you add the sugar early, your apple sauce will be darker. I don't really care, but I added it late, but while I was still cooking.
A few recipes called for halving the apples, then cutting those halves into quarters. Then tossing everything into the pot with a little water and lemon juice. Afterwards you were supposed to moosh the apples through a strainer to separate the peels & seeds. There is supposed to be a lot of nutritional value in the peels. I didn't do this.
I peeled the apples and then cored them and halved-> quartered them. I added the water, the cinnamon, the nutmeg, the lemon juice, and the orange juice to a pot. After it started to boil, I covered it and reduced to simmer for 15-20 minutes.
Afterwards I removed the top, poured in the sugar(s), and started mashed the apples with the wooden spoon I was using to stir. I had considered putting the contents in a blender, but I kind of liked the old school chunks, so I left it at that. I had to add more cinnamon & more sugar, and then I just let it cool.
The result was kind of an apple sauce with a bit of a "winter spiced apple cider" twist to it because of the orange & nutmeg. It had a bit of a tart finish that wasn't there when you tasted it.
Next time I'll use less lemon (only 1/2 a lemon) and this will probably reduce the need for the extra sugar.
So that's the recipe. And the peeling gave me practice with my peeling knife...
...for when I make chutney in a week or two.
