HOMEMADE APPLE SAUSE

Reprinted with permission from The New American Cooking by Joan Nathan, published by Alfred A. Knopf and available in bookstores. Winner of a James Beard Award and IACP award.

(Yield: 4 cups)

• 4 pounds apples, quartered
• 2 cinnamon sticks
• 1/2 cup apple juice
• Honey, brown sugar or maple syrup to taste

Place the apples and the cinnamon sticks in a pot with the apple juice. Bring to a boil, cover, and simmer over low heat, stirring occasionally to turn the apples and making sure they do not stick. You may want to add some more liquid. Cook about 20 minutes or until the apples are soft. Remove the cinnamon sticks.

Put the apples and their juice through a food mill. Taste and adjust seasoning by adding honey, brown sugar, or maple syrup to your liking.

<< Back to all recipes