As I was preparing to write this entry, I realized I had already done a post on Applesauce. However, this recipe has a more citrusy and less spicy bent to it than the prior recipe. We had a bunch of random apples I wanted to use before they went bad, so I didn’t stress over whether they were the “right” apples for sauce, I just went with it. Yum!
- 3 to 4 lbs of peeled, cored, and quartered apples. (Make sure you use a good cooking apple like Golden Delicious, Jonagold, Granny Smith, Fuji, Jonathan, Mcintosh, or Gravenstein.)
- 4 strips of lemon peel – use a vegetable peeler to strip 4 lengths
- Juice of one lemon, about 3-4 Tbsp
- 3 inches of cinnamon stick [didn’t have, I used ground]
- 1/4 cup of dark brown sugar
- up to 1/4 cup of white sugar
- [I added a handful of golden raisins]
- 1 cup of water
- 1/2 teaspoon of salt
- Put all ingredients into a large pot. Cover. Bring to boil. Lower heat and simmer for 20-30 minutes.
- Remove from heat. Remove cinnamon sticks and lemon peels. Mash with potato masher.