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Apple Sauce

  • Juicy, tart apples - pared, cored & quartered
  • Peel of 1/2 lemon, grated or cinnamon & nutmeg (optional)
Stew the quartered apples until tender in as little water as possible. When done, rub them through a colander. Sweeten to taste.

If you prefer a flavor, grate into two equal parts of the peel of a lemon or add a moderate amount of cinnamon and nutmeg.
Submitted by Tess M Jul 24, 2010
15 min 30 min 45 min
Recipe Rascal