Ingredients Jump to Instructions ↓

  1. 6 Rome apples

  2. 1 cup water

  3. 1 tablespoon lemon juice

  4. 3/4 teaspoon ground cinnamon

  5. 1/4 cup sugar

Instructions Jump to Ingredients ↑

  1. Core all 6 apples. † Cut one apple in half lengthwise. Place the halves flat on the cutting board and cut each one into quarters lengthwise. Place the apple pieces in a medium, heavy saucepan. Repeat with the remaining apples. † Add the remaining ingredients to the saucepan and bring to a boil over high heat, stirring frequently with a large wooden or metal spoon. † Reduce the heat to medium-low, cover, and simmer, stirring occasionally, until the apples become very soft and begin to break apart. † Using an oven mitt or pot holder, remove the pan from the heat and mash the apples with a potato masher until smooth. † Spoon the apples into a coarse metal strainer set over a large mixing bowl. † Using a heavy metal ladle or spoon, press the apples against the strainer to push out as much apple puree as possible. Discard the peels. † Transfer the applesauce to the refrigerator until cooled, stirring frequently, about 1 1/2 hours. Once cooled, serve the applesauce or cover it tightly and refrigerate it for up to 1 week. † Yield : 2 1/2 cups, serving about 6 † Be careful mashing the hot apples!


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