Homemade Applesauce

Recipe Ingredients

5 1/2 lbs	2497g / 88oz	Braeburn, Cortland, or McIntosh apples - cored, and
		Cut into eighths - (10 to 12 apples)
1 cup	237ml	Water
2 tablespoons	30ml	Unsalted butter
2		Cinnamon sticks
1/2 teaspoon	2.5ml	Fresh lemon juice
1/8 teaspoon	0.6ml	Ground cloves
1/4 teaspoon	1.3ml	Ground allspice
1		Salt
2 tablespoons	30ml	Sugar - or more to taste

Recipe Instructions

In a large saucepan or stockpot, combine all the ingredients, except the sugar. Cook over high heat until the apples begin to release their liquid, about 5 minutes. Cover and reduce the heat to medium, and cook until the apples soften and begin to break apart, about 1 hour, stirring frequently. Reduce the heat to low and partially cover. Cook until the apples fall apart and the mixture reaches sauce consistency, about 30 minutes.

Remove from the heat. Add the sugar (if needed) and stir well. Put the mixture through a food mill or a fine mesh strainer, pushing with the back of a spoon to extract as much sauce as possible. Discard the cinnamon sticks and apple skins. (Makes 6 cups)

This recipe yields 6 to 10 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2B19) - from the - TV FOOD NETWORK

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