Applesauce PDF Print E-mail

Applesauce

6 large cooking apples
1 cup water
1 (2 1/2-inch) stick cinnamon
1/4 teaspoon ground nutmeg

Peel, core and thinly slice apples. Combine apples and water in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes, stirring occasionally.

Add cinnamon stick and nutmeg; cook, uncovered, over medium heat, stirring constantly, 15 minutes or until liquid is evaporated. Remove from heat; cool at least 30 minutes, and remove cinnamon stick.

Position knife blade in food processor bowl; add half of apple mixture. Process 1 1/2 minutes or until smooth, scraping sides of processor bowl once. Repeat procedure with remaining apple mixture.

Yields 3 1/4 cups.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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