Ingredients
- 3 lbs. green apples
- 2 cups water
- 1 ¼ cups sugar
Procedure
- Wash apples. Quarter, core and remove all bruised or decayed parts. If fruit is to stand several minutes before cooking, drop into
slightly salted water to prevent discoloration. Drain.
- Add water and cook until soft.
- Press through sieve or colander to remove skins and place back in saucepan.
Add sugar and bring to a boil. Pack while boiling hot into clean jars to within
½ inch of top of jar.
- Screw on cap tightly. Process 25 minutes in boiling water bath.
Gravenstein Applesauce
Serves 4. This recipe calls for "sugar to taste" because Gravenstein apples tend to be sweet to begin with.
Ingredients
- 8 Gravenstein apples, peeled, cored and cut into eighths
- ½ cup water
- sugar to taste
- 2 tablespoons lemon juice
- 1 tablespoon grated lemon peel (zest)
Procedure
- Combine apples and water in heavy-bottomed pan. Place over low heat and cook, stirring occasionally.
- When apples begin to get tender, add sugar to taste but be sparing until apples mash easily--that's when you can tell just how sweet you want the applesauce.
- Add lemon juice and cook until applesauce is ready to be mashed with fork.
- Remove from heat and add lemon peel. Mash with tines of fork, leaving some coarse texture. Serve warm.
Reprinted with permission from Les Kincaid. Listen to "Les Kincaid's Lifestyles Las Vegas" every Saturday noon to 1:30 pm(PST) and "Les' Wines & Vines" every Thursday 7 to 8 pm (PST). Syndicated nationally into over 28 million households each show thru CRN and in Las Vegas on AM 720 Talk Radio. Also , listen to "Tableside Du Jour" every other Monday from 7 to 8pm in Las Vegas on AM 720 Talk Radio.
