On Fri, 1 Oct 1999, Burdon, Alison wrote:
> Hi from a new reader in the UK...
>
> I've been reading all the recipes with interest, and noticed that
> 'applesauce' is often used as a fat substitute. At the risk of being
> laughed off the list - what exactly is applesauce? Where I come from it is
> stewed apple with lots of sugar and generally served with roast meat
> (ugh!).... If someone can tell me, then I can use some of these recipes.
> Thanks.
Applesauce is simple cooked apples mashed, or put through a food mill, so
that it is fairly smooth. You can by it in a jar here either sweetened or
unsweetened. You can easily make it.
Wash, quarter and core apples. If you have a food mill, you can leave the
peels on. If not, then also peel the apples. Cook them (or nuke them)
with a very small amount of water (just enough to keep them from sticking
and burning. Cover pan, and simmer them on low until soft. Run them
through a food mill, or mash well with a potato masher if peeled. Sweeten
if desired. Applesauce freezes well, and can also be canned in a water
bath canner.
I love homemade applesauce, particularly slighty chunky applesauce. My
grandmother used to have this at every family dinner. Sometimes it was
still a little frozen, and this was even better.
I think I'm going to have to get some cooking apples this weekend....
Jenny Herl | "The world has enough for everyone's need,
jlherl@xxxxxxxx | but not enough for everyone's greed."
University of Illinois |
Urbana-Champaign | --attributed to Mahatma Ghandi (1869-1948)