6 apples, peeled, cored and quartered
1 cup water
1/2 vanilla bean
1 tablespoon lemon juice
1/4 cup granulated sugar* (see note below)
1/4 teaspoon ground cinnamon, optional
Peel and core apples and cut into quarters. Place them in an enamel sauce pan with the water, lemon juice and the the 1/2 vanilla bean. Bring to a boil, then turn the heat down to a simmer and cook uncovered for 30 minutes to break the apples down and to thicken the sauce, stirring occasionally.
Remove from heat, and carefully take out the vanilla bean. Stir in the sugar and cinnamon, if using. Let cool completely. Store in refrigerator. When ready to serve, sprinkle with extra ground cinnamon if desired.
Makes 4 servings.
Use more or less sugar, depending on how sweet you want the applesauce.
McIntosh are one of the best apples for making applesauce because of their wonderful aroma and flavor, but they can become too mushy if overcooked, so be careful not to cook them for more than 30 minutes. If they seem to be getting too soft after cooking 20 minutes or so, remove from heat. The applesauce has finished cooking at this point.
Photograph taken by Diana Baker Woodall© 2002
Date: May 8, 2002