MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chunky Applesauce
Categories: Five, Fruits, Herbs
Yield: 12 Servings

6 Sprigs fresh thyme
4 lb Red and/or green cooking
- apples, cored, in chunks
1/2 c Water
1/2 c Granulated sugar
Brown sugar (opt)
Fresh thyme sprigs (opt)

Tie thyme sprigs with clean kitchen string. In 8-qt. Dutch
oven combine apples, thyme, and 1/2 cup water. Bring to
boiling; reduce heat. Simmer, covered, 20 minutes or until
apples just begin to break up, stirring occasionally.
Remove thyme. With potato masher or large spoon mash
apples slightly. Sweeten to taste with granulated sugar.

Cool completely. Ladle applesauce into half-pint freezer
containers, leaving a 1/2-inch head space; seal and label.
Store 3 weeks in refrigerator or up to 6 months in
freezer. Makes about 7 half-pints (12, 1/2-cup servings).

Stir before serving. Sprinkle with brown sugar and thyme.

SLOW-COOKER METHOD: Place apple chunks in a 5 or 6 quart
slow cooker. Stir in 1/2 cup sugar and 4 to 6 inches stick
cinnamon (omit thyme and water). Cover; cook on high-heat
setting 3 1/2 to 4 hours or until apples are very tender.
Cool mixture 1 hour; remove cinnamon. Mash slightly with a
potato masher, or process with an immersion blender or
food processor. Sweeten to taste with granulated sugar.
Stir before serving.

TO FREEZE: Quick-cool applesauce by placing Dutch oven or
slow cooker liner in sink filled with ice water; stir
mixture to cool. Ladle into wide-top freezer containers,
leaving 1/2" head space; seal, label and freeze.

Makes: 12 servings

Yields: 6 cups

Better Homes & Gardens | July 2016

MM Format by Dave Drum - 28 July 2016

Uncle Dirty Dave's Archives

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