Last of the winter apples


An unexpected gift from my friend, Mickey, was accompanied with a warning, “Once you taste this applesauce, you won’t be able to stop eating it–it’s incredible.”  That night we decided to try some for dessert and he was right. We finished the entire quart of applesauce!  I shot off an e-mail, traced down the recipe and here it is.  Enjoy!

Applesauce from the Kitchen of Cindy Savage, a Placerville Natural Foods Co-op member.

• 4-6 pounds of apples, peeled, cored, bruises removed and roughly chopped
• 1/4 cup of water in a 10 quart pot. Cover on low heat 15 minutes then continue cooking on medium low until tender. Time depends on moisture content of apples
• Use immersion stick or food processor and blend for desired consistency

Organic Fuji Apples from El Dorado County and nothing else except 1/4 cup of water made the best applesauce I’ve  ever tasted.  Thanks Cindy!


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