Recipe by Bec
It is always great to get away from the store bought kind every once in awhile. From "Cooking a la Heart"- Delicious Heart Healthy Recipes from the Mankato Heart Health Program, 1988.
Top Review by MissLinguist
I used this recipe as a basis for my own applesauce. Actually, I have an overabundance of vanilla, and I wanted to check whether anyone had a recipe for applesauce that included vanilla. I used the recipe as written, but I left out the sugar and added nutmeg and cardamom. I think the vanilla is the secret ingredient, though. My neighbor said it was the best applesauce she'd ever had. Thanks for sharing!
- 6 -8 large granny smith apples (3 1/2 pounds)
- 1 lemon, juice and rind of
- 1⁄2 teaspoon cinnamon
- 1⁄2 cup sugar, sweeten to taste
- 1⁄2 teaspoon vanilla
Directions See How It's Made
- Wash and quarter apples.
- Core and halve the quarters but do not peel.
- Place apples in heavy pan along with juice and rind of the lemon, cinnamon and sugar.
- Cover pan and set over moderately low heat.
- Apples will slowly soften and render their juices.
- Stir and mash frequently until tender throughout, about 30 minutes.
- Puree through a vegetable mill or sieve.
- Return to pan: simmer, stirring for a few minutes, adding more sugar if necessary.
- The applesauce should be thick enough to hold its shape in spoon.
- Stir in vanilla.