1. Core and quarter apples, but do not peel. Cook with lemon peel in large, heavy-bottomed saucepan with just enough water to cover bottom of pan. Cover and simmer gently for about 15 minutes, or until apple pieces are soft but not quite falling apart. If water evaporates, add a little more, but the less the better. 2. Puree apples through food mill or strainer set over clean pot. Discard lemon and apple peels. Set pot of puree over low heat, and stir in sugar and cinnamon, but not vanilla. Simmer, stirnng frequently, until applesauce is very thick-about 10 minutes. Adjust flavor, adding vanilla. 3. Serve hot, warm, or cold. A trickle of cold sweet cream is a delicious topping, especially on hot applesauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (177g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0.1mg||0 %|
|Potassium 3.4mg||0 %|
|Total Carbohydrate 25.4g||7 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 25.2g|
|Protein 0g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 100
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!