INGREDIENTS
5 pounds apples-Gala, Stayman, Winesap, Arkansas Black are good choices. Use one variety or a mix. 1 cinnamon stick 1 lemon plus extra juice for acidified water 1/4 cup water Pinch of salt DIRECTIONS Peel, core, and cut apples into large chunks. Place them in water with the extra lemon juice until you have prepped them all. Peel the lemon rind into thick strips with a peeler being careful to get as little pith as possible. Juice the lemon, straining the seeds. Combine the apples, lemon zest and juice, water and salt in the pot, place it on the lowest setting and cook until soft at least 3 hours. You can let it go awhile. I’ve cooked the sauce for 6 hours just because I was gone and it was fine. Give it a stir when you check on it, the top apples look like they’re not cooking (but they are!) and the ones underneath are really soft. You can remove zest and cinnamon stick or leave it. I’m lazy so I leave it. This has kept in my fridge, covered, for 2 weeks. Yields 8 cups.
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