| Recipe for Susan Portman's Sensational Applesauce print | |
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5 pounds tart apples (Granny Smith are best)
1/3 cup cinnamon sugar
1 lemon
1/2 to 3/4 cup sugar
Peel and core apples; save peels and core. Cut up apples and set aside. In a large pot, cover peels and cores with water and cook on medium heat until peels are soft and water is the color of apple juice (15 to 20 minutes). In a colander, drain off liquid into a bowl and discard peels and cores. Put cut-up apples in a pot and add "apple liquid" to barely cover apples. Add cinnamon sugar, regular sugar and lemon to desired sweetness. Cook on medium-high heat until the apples are chunky. If you like it smoother, cook longer and add more liquid.
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