by Eileen Goltz, Kosher Food Writer, Lecturer and Author, Perfectly Pareve Cookbook
Baking the apples locks in the flavor. An easy recipe that does not require peeling the apples. With the variations, this will become a staple in your recipe library. Tastes delicious either hot or cold.
6 to 8 tart apples
Cinnamon to taste or 2 thin slices lemon
2/3 cup water
About 3/4 cup sugar (you can use brown sugar if you like)
Wash apples (do not peel), remove bruised spots, and cut in quarters.
Place the cut apples in an ungreased baking dish. Add the cinnamon or lemon, and water. Mix well, cover with foil and bake at 375 until tender, 20 to 30 minutes. Place the mixture through a strainer and then add the sugar. Mix well. Notes:
Yield: Serves 6 to 8.
Bake Applesauce Variations:
• Creamed Applesauce: Substitute 2/3 cup light cream for water. Add 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg with sugar.
• Honey Applesauce: Substitute honey for sugar. Add 1 tablespoon grated lemon rind.
• Maple Applesauce: Substitute 1 cup maple syrup for sugar and water.
• Orange Applesauce: Add 2 tablespoons grated orange rind while cooking.
Recipes: Side Dishes, Applesauce, Parve, KosherAdd a comment