Calgary Herald



Makes: about 8 cups

■ 8 large cooking apples

■ 3/4 cup (180 ml) water

■ 1/2 cup (125 ml) packed brown sugar

■ 1/2 tsp (2.5 ml) cinnamon, optional

■ 1/2 tsp (2.5 ml) nutmeg, optional

■ 2 tbsp (30 ml) lemon juice

1. Wash, quarter and core apples. Put in a large saucepan with water. Cover and simmer

15-20 minutes or until apples are tender when pierced with a fork. Stir occasional­ly and add more water if needed.

2. Press through a strainer or food mill.

3. Stir in sugar, cinnamon and nutmeg. Add lemon juice. Heat until sugar is dissolved. Serve hot or cold.

Note: Unseasoned applesauce may be frozen or processed in pint jars in a water bath canner for 10 minutes.

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