Applesauce,
Honey
Serves: 6-8 |
8 apples (McIntosh or Empire are recommended), 3 lb. (1.5 kg)
1 cup water or apple juice (250ml)
1/4 cup liquid honey (50ml) |
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Cut apples into quarters. With paring knife, cut out cores. Peel each
quarter.
In large saucepan, bring apples and water to boil over medium heat;
cover, reduce heat to low and simmer, stirring occasionally, until
apples are mushy and puffy, about 25 minutes. Let cool.
With potato masher, mash apples until smooth; stir in honey. (Make
ahead: refrigerate in airtight container for up to 5 days)
Variation: Rosy Honey Applesauce: For rosy applesauce, core but do not
peel apples. Instead of mashing, press apple mixture through food mill
or conical sieve to remove skins.
Notes:
Wouldn't this be amazing on turkey for the high holidays? Or even as a
dessert, with fresh fruit and cookies! |
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Aharon's Jewish Books and Judaica
600 South Holly Street Suite 103
Denver, Colorado 80246
303-322-7345
800-830-8660
Map to Aharon's Jewish Books and Judaica
Store Hours
Monday
through Thursday 9 AM to 8 PM
Friday 9 AM to 1 PM
Sunday 9 AM to 4 PM |
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Judaic - Rosh HaShanah
Online store that provides a wide selection of all types of Judaica,
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www.judaic.com
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