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Apple Sauce, No.2

  • Apples, pared and cut in halves
  • Sugar
  • Few pieces of lemon
Put the apples in a shallow stewpan with enough boiling water to cover them. Add a cup of sugar to every 6 apples. Each half should cook on the bottom of the pan and removed from the others so as not to destroy its shape. Stew slowly until the pieces are quite tender. Put on a dish carefully. Boil the syrup for half an hour longer. Pour over the apples. Serve cold, with a warm smile. A few pieces of lemon boiled in the syrup adds to the flavor.

This sauce is excellent for roast pork or roast goose.
Submitted by Tess M Jun 28, 2009
15 min 30 min 45 min


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