Posted by fourclankitchen on November 24, 2010
We did the Thanksgiving meal last Sunday and ate the leftovers on Monday. Now I am uninspired to contribute my 2 pennies worth to the slathers of thanksgiving recipes and advice out there. My mind and tongue want simple for the rest of the week. So apple sauce it is. N’s grandmother never removed the peel and her apple sauce had this lovely pink hue and flavor. That is the apple sauce I aspire to. The recipe follows:
4 large apples (I used honeycrisp, they are perfectly sweet and tart)
1/4 cup or less sugar (optional)
Squeeze of lemon (optional)
Cut apples into chunks (no need to peel) and place in a sauce pan with a tight fitting lid. Add the water and close the lid. Cook on medium-low for 25-30 min, stirring occasionally, until the apples are soft. Add the sugar and cook with constant stirring to caramelize the sugar a little-about 5 min. Cool slightly and pass it through a food mill if you have one. If you don’t, transferthe apples to a food processor and pulse briefly until smooth. Taste and adjust the sugar and add that squeeze of lemon if the sweet and tart are not properly balanced in your sauce. Pack for lunch or serve as dessert.