- 6 Rome apples
- 1 cup water
- 1 tablespoon lemon juice
- 3/4 teaspoon ground cinnamon
- 1/4 cup sugar
- 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.
- Be careful mashing the hot apples!
Some Real Good Chili
Twist Yourself A Pretzel
Make 'em Pancakes
Make Lots Of Friends Oven Baked French Fries
Make You Strong Spinach
Make Your Own Baked Potatoes With Special Sauce
Chicken Nuggets with Honey Mustard Dipping Sauce
Emerilized Tuna Casserole
Yummy Creamy Chicken
Go Nuts For Banana Bread