Nino’s Fresh Applesauce

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Nino's Fresh Applesauce
Serves 8
There are two basic ways to make applesauce. One is to simmer the apples in a pot, the other is to bake the apples in a pyrex style baking dish at a low temperature until tender. Both accomplish the same goal albeit the baking method can be more foolproof from a scorching perspective and give you a somewhat thicker, more robust apple sauce.
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  1. 4 lbs. Cooking Apples (Make sure you use a cooking apple like: Golden Delicious, Jonagold, Granny Smith, Fuji, Jonathan, McIntosh, Braeburn, Cameo, Gala, Rome or Northern Spy.
  2. 4 strips Fresh Lemon Peel
  3. 1⁄4 cup Fresh Lemon Juice
  4. 1 each Cinnamon Stick
  5. 1⁄4 cup Light Brown Sugar
  6. 1⁄4 cup Granulated Sugar
  7. 1 cup Water
  8. 1⁄2 tsp. Kosher Salt
  1. Put all ingredients into a large pot. Cover. Bring to boil. Lower heat and simmer for 20-30 minutes.
  2. Remove from heat. Remove cinnamon sticks and lemon peels. Mash with potato masher.
  3. May be served warm or chilled. Applesauce can also be frozen easily and lasts up to one year.
  1. Note 1: If using oven method, omit water, place all ingredients in a pyrex or other suitable baking dish. Cover tightly with foil and bake at 300F approximately 1 hour or until apples are fork tender then follow step #2 and #3 above.
  2. Note 2: The cooked applesauce may be mashed or for a more smooth sauce, pureed in a food processor or ground in a vegetable mill.
Nino Salvaggio