Saturday, October 28, 2006

Fall applesauce

All apples, with a dash of cinnamon. No sugar needed, but you can sweeten it if you prefer. I do 2 lbs of apples per batch. These are Reine de Reinette apples, but any firm cooking apple works well. It's great served warm or cold, and also with a splash of cream. Freezes easily.

Wash, cut and core apples.

Cook over low heat, covered, for one hour or until soft. Stir occasionally.

Mash with wooden spoon.

Puree with hand blender.

Sprinkle with cinnamon. Voila!

1 comment:

Joe and Jen said...

So you just leave the peel in there? I hadn't thought of that! I don't have one of those blenders, but I think I know where I can get one! Thanks for the advice!