Penny's Rustic Applesauce
Of course you can peel the apples and blend it to make a fine smooth applesauce.
But we love to leave the skins on and we enjoy "texture" in the sauce.
Now some may call that lumps - we just call it yummy!
★★★★★ 1 vote5
3 largeapples, granny smith
3 largeapples, gala or braeburn
1/4 cbrown sugar
1 tspground cinnamon
1 capple cider
1 Tbspcider vinegar
1 Tbspunsalted butter
How to Make Penny's Rustic Applesauce
- Wash the apples. Quarter, remove seeds and core. Cut into 1 inch dice. You can peel the apples if you prefer, but the red and green skins give the sauce a nice color and an interesting texture.
- Place apple cider, cider vinegar, cinnamon, sugar, dash of salt and apples into a large saucepan.
- Bring to a boil over medium heat. Stir well,then reduce temperature to low, cover and cook until the apples are tender.
- Using an immersion blender, a potato masher or the back of a wooden spoon, process the apples to the desired chunkiness. Adjust cinnamon and sugar to your taste. Stir in the butter.