"Welsh Dog" > wrote in message
...
> On Tue, 2 Dec 2008 11:04:41 -0800, "Nexis" > wrote:
>>"Welsh Dog" > wrote in message
>>news
>
>>>I like apple sauce recipes. The easiest are obviously just a peeled,
>>> cored *hard* apple like a Granny Smith with a little sugar and stewed
>>> for 20 - 30 mins but I've tried a few that add lemon peel and cinnamon
>>> etc.
>
>>> As I said a few seconds ago in another post, my own preference for
>>> added spices include one or two cloves and/or an inch or so of cassia
>>> bark which I feels gives it an 'edge'.
>
>>> Cassia Bark is better for apple sauce in my opinion because it adds a
>>> 'stronger' and 'spicier' taste than cinnamon... I don't like my sauces
>>> too sweet... even with pork!
>
>>> Anyone got a favourite recipe they'd like to share with me?
>
>>Not a recipe, per se, but just what I like
>>I use a combination of granny smiths, ida reds, and sweet 16's from my
>>aunt's trees. And the Vietnamese cinnamon from Penzey's, which is strong
>>and
>>flavorful and spicy. I chunk the apples, and put them in my stock pot with
>>fresh apple cider and simmer them until they're soft, then use a potato
>>masher on them. I like some chunkage in mine, not too fond of totally
>>smooth
>>foods! lol
>>Sometimes I toss a vanilla bean in with the apples, split through the
>>middle.
>>At the end I add a sprinkling of nutmeg sometimes too.
>
> Mmm... the cider sounds like a net trick! I've never used that
> before... but it's worth a go. How much do you add? Tho it could be
> reduced it if it got to mushy I suppose.
>
> Nutmeg is great on so many dishes - old fashioned 'rice pudding' being
> just one!
>
> Welshdog
> --

I don't add alot, just enough to wet the pan, really...maybe a cup or so. It
doesn't take much. I also use it when I make apple butter.

kimberly
--
http://eating-sandiego.blogspot.com