8 paired apples
2 1/2 cups of water
1/4 cup of sugar
1/2 teaspoon of cinnamon
1/3 cup of seedless raisons
2 1/2 cups of water
1/4 cup of sugar
1/2 teaspoon of cinnamon
1/3 cup of seedless raisons
Combine all ingredients except the raisons in a large pot. Simmer on low
heat until the apples are tender, stirring occasionally. Remove from heat and
puree with a mixer (potato masher works too) to desired consistency. Stir in
the raisons and let cool. Store in jars in the refrigerator. Serve warm or cold.
Makes about 1 1/2 quarts.
heat until the apples are tender, stirring occasionally. Remove from heat and
puree with a mixer (potato masher works too) to desired consistency. Stir in
the raisons and let cool. Store in jars in the refrigerator. Serve warm or cold.
Makes about 1 1/2 quarts.
| The Desserts Chef presents ... Homemade Applesauce at The Fatted Café |
| | Back to the Lobby | The Reception Desk | The Dinner Menu | More Desserts | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
| Make this whenever you have enough apples, and keep a stock in the fridge. If apples start to wrinkle and bruise, make this! |
| A good side dish with pork! |
| A great topping for ice cream! |